Do crayfish really have parasites that can t be killed even by high temperatures?

Under normal circumstances, in a temperature environment of 60-70 degrees Celsius, it will die after boiling for 5-6 minutes continuously.

Lobster likes to live in the water in the stones, aquatic weeds, silt, its feeding habits are very mixed, to aquatic plants, shellfish, zooplankton, fish and shrimp carcasses and so on, so it is easy to be polluted by parasites, and the main component of the parasite is protein, after high temperature, the protein will be denatured, and the parasite will die after protein denaturation, so in general, high temperature can kill the parasites in the lobster.

Parasites are not resistant to high temperatures, under normal circumstances, in a temperature environment of 60-70 degrees Celsius, they will die if they are boiled for 5-6 minutes in a row, so when boiling lobsters, boil them for another 5-6 minutes after the water is boiled, and the parasites in them can be killed, but generally lobsters can not be cooked after boiling for 5-6 minutes, in order to completely kill the bacteria and other microorganisms in the lobster, you need to continue to cook again until it is fully cooked before eating.

The parasites on crayfish are most familiar with schistosomiasis and roundworms, as well as nematodes. Theoretically, there is nothing that cannot be killed in freshwater farmed fish and shrimp, and the killing of these parasites depends on two conditions, the temperature at which they are cooked, and the length of time they are cooked. Between 70° and 100°, all parasites except nematodes can be killed within 1 minute.

As long as the nematode is special, to kill the nematode, the temperature must reach more than 70°, and the cooking time must reach about 10 minutes. Therefore, when cooking crayfish, it is best to have a higher temperature and a longer cooking time, so that it can be eaten with confidence.

At present, most of the crayfish we eat come from artificial breeding, compared with the environment of wild crayfish, the environment is cleaner, but the environment of artificial breeding is different, and the difference between crayfish will also be formed, for example, there are more algae or the water body used for feed breeding, which may cause more crayfish with crops, and wild crayfish are not recommended for everyone to eat.

How to eat crayfish safer?

1. If I cook, first wash the crayfish, put it in clean water for breeding, change the water from time to time, until the water is clean and clear, and the temperature of the crayfish needs to reach more than 100 °C when cooking, and continue for a period of time to achieve the effect of high temperature disinfection.

Second, the head of the lobster is easy to adsorb heavy metals and bacteria, so it is best to remove the head when eating. To cook crayfish by yourself, it is recommended to soak them in water for 2 to 3 hours, brush them with dish soap, and then cook them at high temperature before eating. When eating crayfish out, it is best to choose the right one, in order to meet the customer flow, the small shop that is not on the right track is perfunctory when processing crayfish, and the heating time is not enough, and the risk of eating such crayfish being infected by parasites will be greatly increased.

Things to keep in mind when eating crayfish:

1.Do not cook crayfish that have died, because crayfish contain a lot of bacteria in their bodies, and the bacteria will be synthesized and spread immediately after death, if you eat this kind of crayfish, it is easy to cause diarrhea and food poisoning.

2.Crayfish must be cooked at high temperatures and cooked thoroughly, and should not be rushed until bacteria and parasites are completely killed before they can be eaten with confidence.

3.Regarding crayfish, it is best to eat a few to make a few, do not let the crayfish overnight, each time the crayfish should be eaten at the time of the meal, the crayfish that are placed for too long are also easy to breed bacteria, and eating such crayfish is easy to cause diarrhea.

I don't think so; Parasites are also living organisms, and their basic substance is made of proteins, and as long as they are in a high temperature state, proteins will be destroyed, and there is no such thing.

No, because according to the normal situation, parasites will be killed at a high temperature of 100, there are no parasites that cannot be killed, and crayfish are rich in protein.

Nope. Because according to some theories, parasites are also made up of proteins, and proteins are very easy to deteriorate at high temperatures, so the parasites die.

5-6 minutes. The parasite is not resistant to high temperatures, and can be eliminated by boiling at 60-70 degrees Celsius for 5-6 minutes, but the lobster may not be cooked after boiling for 5-6 minutes, in order to completely eliminate the bacteria and other microorganisms in the lobster, it is necessary to continue to cook again until it is fully cooked before eating. <

5-6 minutes. Parasites are not resistant to high temperatures, under normal circumstances, in a temperature environment of 60-70 degrees Celsius, they will die if they are boiled for 5-6 minutes in a row, so when boiling lobsters, boil them for another 5-6 minutes after the water is boiled, and the parasites in them can be killed, but generally lobsters can not be cooked after boiling for 5-6 minutes, in order to completely kill the bacteria and other microorganisms in the lobster, you need to continue to cook again until it is fully cooked before eating.

It's the middle of summer again, and it's the season of spicy crayfish carnival. Many people regard crayfish as a delicacy, but there are also people who regard crayfish as a taboo that cannot be touched. Because when they think of crayfish, they think of silt, parasites, and sewage.

The reason why many people are afraid to eat crayfish is because they are afraid of the parasites inside. Can high temperature kill parasites inside crayfish?

Can the parasites of crayfish be killed by high temperatures

Crayfish like to live in waters rich in aquatic weeds and silt, so many people feel that crayfish have a lot of parasites in their bodies and are reluctant to eat them. There are countless comments on the Internet about the parasites of crayfish, but this has not stopped the enthusiasm of Chinese people for crayfish. Every year in the summer, the popularity of crayfish stores is unimaginable, and many shopkeepers say that even in the second half of the night, there will be customers who start the second stall one after another.

With such a huge sales volume, haven't wild crayfish been eaten to extinction?

In fact, the wild crayfish we once saw can no longer meet the needs of the market, and now the crayfish need to be farmed on a large scale to meet the needs of the market. Chinese people's enthusiasm for crayfish has surpassed the ability of natural supply, and it needs to be artificially farmed to meet market demand. However, even farmed crayfish will have parasites, so there should be certain cleaning and brushing steps for eating crayfish.

It is then cooked at high temperatures, and the parasites are usually killed in about 10 minutes.

The main components of these parasites are protein and water, which are denatured in high temperatures, and it is naturally difficult for parasites to survive. When the cooking temperature reaches 70 degrees or more, it only takes 10 minutes for these single-celled parasites to die. If you cook at a high temperature such as 100 for half an hour, there will be no more parasites in it.

In addition to high temperature can inactivate the parasites in crayfish, crayfish parasites can also be killed by low temperature freezing. Just as high temperature changes the protein properties of crayfish parasites to death, low temperature freezing can also change the protein properties of parasites. Cooked crayfish do not contain parasites, but in order to avoid re-infection with parasites, leftover crayfish are best served after heating.