Meat is a familiar food that appears regularly in family meals. However, the following five types of meat are considered particularly dangerous and should be consumed with great caution, as they may pose serious health risks.

1. Pork Neck Meat (Dark Red Pork)

Lymph nodes are an important part of an animal’s immune system and are distributed throughout the body, especially concentrated in the neck area. These lymph nodes contain large numbers of phagocytic cells that absorb bacteria, viruses, dead cells, and harmful particles. As a result, pork neck meat often harbors a high concentration of pathogens that can be transmitted directly to humans if consumed.

In addition, the pig’s neck contains a large amount of thyroid tissue, which secretes thyroxine hormone. Excessive intake of thyroxine may disrupt the human endocrine system and metabolism, causing symptoms such as nausea and vomiting. Notably, thyroxine is highly stable and difficult to destroy even at high cooking temperatures. Therefore, pork neck meat should be avoided.

---

2. Fish Treated with Diesel Oil

Some dishonest vendors pour diesel oil into containers holding dying fish. This causes the fish to struggle and swim more actively, creating the illusion that they are fresh and energetic.

Diesel oil can severely irritate the stomach and intestines, leading to chest tightness, nausea, vomiting, and digestive system damage. To avoid buying such fish, consumers should smell the fish carefully; if there is any hint of fuel or oil odor, it should not be purchased to protect personal and family health.

---

3. Chicken and Duck Tails

Chicken and duck tails are fatty parts that many people enjoy. However, food safety and nutrition experts warn that the oil glands in the tail can contaminate the meat. These glands may contain a large amount of pathogens and metabolic waste.

Even when cooked at high temperatures, some bacteria may not be completely destroyed, making this part of poultry unsafe for consumption.

---

4. Chicken Feet and Wings Frozen for Too Long

Compared to fresh chicken, frozen chicken has slightly lower taste quality but can still meet nutritional needs if consumed within its proper shelf life.

However, chicken feet and wings that have been frozen for an excessively long time can be harmful. Prolonged freezing can cause fats to become rancid and proteins to break down, producing toxic substances. Some media outlets have previously exposed so-called “zombie meat” — meat stored far beyond safe limits.

How to avoid unsafe frozen chicken:

• Step 1: Do not buy meat with unusual colors, mold, or foul odors.

• Step 2: Be cautious if the price is significantly lower than the market average.

• Step 3: During thawing, if the meat appears dull in color or emits a strong odor, discard it immediately rather than risking illness.

---

5. Dried Shrimp Treated with Chemicals

According to experts, some vendors use carmine, a red coloring agent, to dye dried shrimp, giving them a bright and appealing red appearance. Improper or excessive use of this chemical can be harmful to human health.

How to identify chemically treated dried shrimp:

• Soaking test: When soaked in cold or hot water, chemically treated shrimp will release red color into the water. Naturally dried shrimp will only expand, and the water will remain clear.

• Taste test: Properly dried shrimp should be firm, not soft, with a naturally sweet taste and distinctive aroma. Shrimp treated with dyes or chemicals often have an unnatural smell and a reduced natural sweetness.