Eating crayfish

The temperature is gradually rising, and as a summer food, crayfish exudes an enticing taste. However, patients with acute gastroenteritis caused by eating crayfish have also begun to appear.

“Hey, hehe…” Ms. Zhang from Hangzhou curled up and walked into the intestine clinic of the hospital with the help of her husband, Mr. Wu. Ms. Zhang said that she had some uncomfortable feelings from the middle of the night. She didn’t have any appetite when she got up in the morning. After eating some breakfast, she began to have diarrhea, nausea, and a chill of chills. After a doctor’s examination and repeated inquiry about the condition, she was highly suspected to be acute gastroenteritis. She asked Ms. Zhang to eat some sputum the day before. At this time, Ms. Zhang seems to suddenly realize that “it must be the crayfish at noon and evening yesterday!”

It turned out that Ms. Zhang had eaten two crayfish hot pots in succession for Chinese food and dinner the day before. These years have been accompanied by the fiery market of crayfish, and various adverse events caused by eating crayfish are also occasionally heard. Serious reports include rhabdomyolysis, schistosomiasis, epilepsy, etc., and most of them are acute gastroenteritis with vomiting and diarrhea, accompanied by fever. So how do crayfish eat, what should you pay attention to when eating?

Note that crayfish is delicious and inexpensive, but it is limited to occasional eating. Like Ms. Zhang, it’s not a good idea to have two spicy crayfish hot pots in a row.

Washing cleanly means that it must be thoroughly cleaned before the pot is placed. Since the growth environment of crayfish is relatively dirty, there are some health hazards, and the crayfish tend to accumulate harmful substances in the body. When eating in an outside restaurant, try to choose a regular restaurant with good environmental and sanitary conditions.

Cooking thoroughly means that the crayfish must be cooked thoroughly. Studies have shown that aquatic animals such as crayfish may contain a variety of parasites such as paragonimiasis, which can cause parasitic diseases if eaten raw or not cooked. The experimental results show that parasitic eggs can be seen in many samples in the sample solution after cleaning the crayfish with an ultrasonic cleaner. After heating at 50 ° C for 10 minutes, the active eggs will disappear. Therefore, do not stir fry crayfish, you can fry first and then fry. If boiled, ensure that the water is boiled and boiled for more than 10 minutes to achieve high temperature disinfection effect.

Eating moderately means that in the process of eating crayfish, you must not greedy your mouth, and do not eat shrimp head or shrimp line. Especially the inside of the crayfish head, it is full of soup, the taste will be particularly delicious. Because crayfish have strong vitality, they can survive well in the case of water pollution. Especially the head is easy to absorb heavy metals and bacteria, and there is no way to clean it thoroughly. Therefore, excessive intake may cause allergies and acute gastroenteritis.

Dead crayfish can’t be eaten Because crayfish contain a lot of histidine, once it is dead, histidine will be converted into toxic substances, and excessive intake will cause disease. For example, when eating crayfish, the crayfish’s tail is not distorted and the meat is loose. It may be dead lobster. Do not eat.

In addition, special groups such as frail elderly, children, pregnant women, lactating women, and people with poor gastrointestinal function should not eat crayfish. If you have abnormal conditions after eating crayfish, you must go to a regular hospital for treatment.