哪些含酒精的食物會導致酒駕？
蛋黃派
有壹次在山東濟南，壹個沒沾過壹滴酒的公交車司機被發現喝醉了，後來才發現真兇竟然是蛋黃派。當時這條消息在各大社交媒體上引起了巨大反響。經檢測，吃了壹個蛋黃派後，血液酒精濃度高達98 mg /100 ml，超過了醉駕標準。
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2.腐乳
腐乳由酒糟制成，其酒精濃度會隨著發酵時間的延長而逐漸升高，所以用酒精檢測儀檢測壹小塊腐乳(只有0.2g)時，檢測值可能高達112mg/100ml。
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3.水果酶
喝了壹大口“火龍果摻蘋果果酵素”後，馬上用酒精測試儀檢測，其檢測值達到了63 mg /100 ml，已經達到了醉駕的標準。但不同水果混合酶的檢測值不同。比如菠蘿混合蘋果酶的檢出值只有18 mg /100 ml，接近酒駕標準。
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4.酸梅湯
酸梅湯的成分中含有烏梅，發酵後也會產生低濃度的酒精化合物。飲酒過量後，血液循環中的酒精含量也相應增加，使用高靈敏度的酒精測試儀可以檢測出過量。
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5.壞鳳爪，醉蝦，醉雞
酒糟鹵水是從陳釀的酒糟中提取酒糟汁，加入各種配料制成的，所以含有酒精，但酒精含量不高。但是，還有醉蝦，醉雞等。，直接用白酒腌制，檢出值高於劣質鹵水，容易被檢測為酒駕。
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很多食品為了調味或延長保質期，會在食品或包裝中添加少量食用酒精。但如果人吃了之後馬上檢測，檢測值很可能超標，這就是假性醉酒。假醉其實並不可怕，酒精壹般幾分鐘就蒸發了。司機在“酒駕”的情況下不必驚慌，只需向交警說明情況，必要時可以申請驗血。
參考資料:
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