Eating soy sauce raw may cause liver cancer, a recent finding by researchers. It is generally believed that the main raw material of soy sauce is soybeans, and soybeans and their products have anti-cancer effects because they are rich in selenium and other minerals. However, it is worth noting that soy sauce is often contaminated during production, storage, transportation and sale due to poor sanitation, even with pathogenic bacteria that cause intestinal infections, and the problem will be more pronounced in bulk soy sauce. Experiments have shown that S. typhi can survive in soy sauce for two days and salinophilic bacteria can survive in soy sauce for a long time. In cloudy, precipitated, impure soy sauce, the bacteria count can be more than a hundred times higher than the standard, and such soy sauce can cause disease if consumed directly without heating and sterilizing. In addition, researchers have found carcinogenic substances from soy sauce. An investigation by epidemiologists in Taiwan found a direct correlation between soy sauce consumption and liver cancer. This is because during the fermentation process of soy sauce, the proteins decay and decompose, producing a large amount of amines, which in the presence of nitrite, synthesize the carcinogenic nitrosamines. The soy sauce produced by some manufacturers with poor production processes is highly susceptible to contamination by mold. Therefore, from the point of view of disease prevention, in addition to buying quality trustworthy bottled soy sauce, do not buy bulk soy sauce, should also pay attention to eat soy sauce as cooked as possible, do not eat raw.