What is the reason for the glowing pork

The glowing of pork may be related to factors such as improper storage, contamination with fluorescent whitening agents, microbial reproduction, phosphorescent bacteria infection, and special feed residues. It is recommended to stop consuming abnormal pork and seek medical attention promptly to investigate food safety risks.

1. Improper storage

If pork comes into contact with metal ions or is exposed to strong light during refrigeration, an oxide film may form on the surface, causing reflection. This situation often occurs when meat products are repeatedly thawed or packaged with aluminum foil. Keeping pork in a dark and refrigerated environment can reduce this phenomenon, but the glowing meat may have already deteriorated.

2. Fluorescent Whitening Agent Pollution

Some illegal vendors use prohibited additives to improve the appearance of meat, which exhibit fluorescence under ultraviolet light. Long term intake may damage liver function, and UV lamps can be used for preliminary testing when purchasing. Quarantine qualified meat products from regular channels are safer.

3. Microbial Propagation

When certain luminescent bacteria, such as phosphorescent bacteria, proliferate in large quantities in spoiled meat products, they produce bioluminescence. This type of pork is usually accompanied by mucous exudation and a putrid odor, and high-temperature cooking cannot completely eliminate toxins, so it must be disposed of immediately.

4. Infection with phosphorescent bacteria

Pigs infected with luminescent pathogens during feeding will accumulate luciferase in their muscle tissue. This type of infected meat appears blue-green cold light in the dark and may cause acute gastroenteritis, which needs to be diagnosed through microbial culture testing.

5. Special feed residues

Feed with high phosphorus content may cause abnormal mineral deposition in pork, resulting in star like reflections on the cutting surface. Although this situation does not directly harm health, it may be accompanied by other metabolic problems. It is recommended to choose organic certified meat.

When purchasing pork in daily life, it is important to observe whether the meat has a uniform pink color, is elastic when pressed, and has no odor. When storing, use plastic wrap to isolate the air and refrigerate for no more than 3 days. Before cooking, soak in salt water to remove surface impurities and ensure that the center temperature reaches 70 degrees Celsius or above. If meat continues to glow or is accompanied by symptoms of diarrhea and vomiting, consumption should be stopped immediately and samples should be kept for testing. Special populations such as pregnant women and infants should avoid consuming meat products from unknown sources and prioritize choosing branded fresh meat.