In Ningbo, Zhejiang Province, a former employee of a hot pot restaurant exposed that the restaurant was using zombie meat – waste meat ground into minced meat and made into beef balls, causing some customers to experience stomach issues after just one meal. This revelation quickly sparked widespread attention and made its way to the top of the trending list.
According to a report by Hainan Radio and Television on November 22nd, a former employee of a hot pot restaurant in Ningbo, Zhejiang, claimed that the meat served to customers was cheap zombie meat. The “waste meat” was ground into minced meat and handmade into beef balls. The secret fresh beef on the menu was marinated with scraps of zombie meat, leading to instances where customers experienced stomach problems. Additionally, hair or even stones were frequently found in the broth, and the poor hygiene conditions in the kitchen raised concerns.
As soon as this information emerged, it immediately caught the attention of a large number of netizens who began discussing and commenting on the issue.
One user, “Nan Hongjiao 9X”, shared their experience: while dining at a restaurant, they ordered a dish of “Gu Lurou” (sweet and sour pork). They felt that the meat did not taste like pork. When they asked the restaurant, the staff insisted it was pork. However, suspicious of the unusual taste, the user considered getting the meat tested independently to confirm if it was indeed pork, but faced challenges as no testing facility would accept their request. This raised concerns about the lack of transparency and accountability in food safety regulations.
Another user, “Repeatedly Online Mn”, warned that many vendors selling sausages or dishes with minced meat often use zombie meat or scraps, which are leftovers or unwanted meat from the market. They emphasized that not only is the quality of the meat compromised, but it also poses health risks due to poor hygiene standards.
With 97.71 million followers, “Baidu Health” posted an article titled “The Hazards of Zombie Meat”.
According to the article, the dangers of zombie meat are multifaceted, impacting not only digestive health but also risking organ damage, virus infections, disease spread, premature aging, and weakened immune systems.
1. Digestive System Issues
Diarrhea: Zombie meat, if expired or improperly stored, may harbor harmful bacteria, parasites, and other microorganisms. These can disrupt the intestinal environment upon ingestion, leading to symptoms like diarrhea. Prolonged or severe diarrhea could result in dehydration, malnutrition, and other serious consequences.
Food Poisoning: During spoilage, zombie meat produces harmful substances like bacterial toxins and decay byproducts. Ingesting these can severely harm health, causing food poisoning with symptoms such as nausea, vomiting, abdominal pain, and diarrhea, potentially endangering lives.
2. Organ Failure
Harmful substances in zombie meat not only damage the digestive system but also affect the functions of other organs. For instance, the liver, a vital detoxifying organ, may suffer severe damage after exposure to toxins, compromising detoxification capabilities and leading to systemic health issues. Similarly, the kidneys, heart, and other organs may gradually fail due to toxic exposure.
3. Virus Infections and Disease Transmission
Zombie meat may originate from animals that died due to diseases, carrying various viruses such as avian influenza and swine flu viruses. Consuming such meat can lead to infections with symptoms like fever, coughing, breathing difficulties, and even life-threatening conditions. Moreover, these viruses can spread through human contact, posing public health crises.
Zombie meat typically refers to meat products that are improperly processed, frozen for extended periods, or expired. Given the severe health risks associated with such meats, learning to identify zombie meat is crucial.
Differentiating zombie meat requires a combination of methods, including observing color and texture, smelling for unusual odors, checking packaging and labels, noting specific features, and conducting cooking tests.