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Update 食品安全.md ： 所有菌类长时间泡发均有中毒风险 Update #1432

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Merged
Anduin2017 merged 1 commit into from
Apr 13, 2025
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Update 食品安全.md ： 所有菌类长时间泡发均有中毒风险 Update #1432

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2 changes: 1 addition & 1 deletion tips/learn/食品安全.md
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Expand Up @@ -9,7 +9,7 @@
* 发芽的土豆（山药）、番薯（红薯）、花生
* 未正确处理/未熟透的[黄花菜](https://zh.m.wikipedia.org/wiki/%E9%BB%84%E8%8A%B1%E8%8F%9C)可导致[秋水仙碱](https://zh.m.wikipedia.org/wiki/%E7%A7%8B%E6%B0%B4%E4%BB%99%E7%B4%A0)中毒
* 生豆浆
* 泡发时间过长的木耳
* 泡发时间过长的木耳（不止木耳，所有菌类泡发时间过长均有中毒风险）
* 未烹饪熟的动物内脏
* 不认识的蘑菇或者未煮熟的蘑菇（有句谚语说：红伞伞，白杆杆，吃完一起躺板板。一般来说，越是漂亮的蘑菇越危险。）
* ……（欢迎补充）
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