Can a hairy crab that I just bought from the market die overnight and eat it the next day?

Can't eat. Because crabs belong to scavenging food, and crabs will breed a lot of bacteria, microorganisms and parasites in their bodies, after the crab dies, these bacteria will multiply in large quantities, producing a large number of harmful substances that will be easily poisoned after eating.

Can't eat. Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins, causing food poisoning.

Hairy crabs are easy to rot after death, and the crab contains a substance called histidine, which breaks down to produce histamine when dying or dead. Histamine is a toxic substance, with the prolongation of death, the crab body accumulates more and more histamine, more and more toxins, this toxin is not easy to destroy, even if it is cooked, do not eat.

If you die, you must not eat it the next day, and if the seafood dies, if you eat it, you will be poisoned, and after a night, it must have deteriorated.

The prawns and crabs bought in the market should never be eaten again the next day as long as they die overnight, because the seafood is dead, and they will not be able to eat it again, and eating it will cause poisoning to the body.

The hairy crab that I just bought from the market died overnight, and it was best not to eat it the next day.

Can a hairy crab that I just bought from the market die overnight and the next day? In the case of crabs, because they are rich in protein, well, if they die for a long time, they will definitely not be fresh, and they will even eat bad stomachs, so let's throw them away.

It's okay to eat, but it doesn't taste good.

Categories: Life >> Food Cooking.

Problem description: I bought two crabs and died after two days of business trip, can I still eat them?

Analysis: In autumn, chrysanthemum crab is fat, which is the best time for people to taste crabs. Crab, the meat is delicate, the taste is delicious, and it is a precious aquatic product.

Crabs are also very nutritious, with protein content several times higher than pork and fish, and higher content of calcium, phosphorus and vitamin A. Autumn crab is delicious and nutritious, but it can cause health damage if eaten incorrectly.

Eating dead river crabs can be poisoned.

When a crab is dying or dead, the hidooxyacids in the crab's body break down to produce histamine. Histamine is a toxic substance. As the time of death prolongs, the crab body accumulates more and more histamine, and the poisonous gas becomes more and more powerful, and even if the crab is cooked, this toxin is not easily destroyed.

To buy fresh river crabs, you should do "five looks" when choosing crabs: one look at the color of the morning liquid; Second, look at the individual; Three look at the navel; Fourth, look at the crab hair; Five, look at the action. The color of the crab should be green back and white belly; golden-clawed yellow hair; The individual should be large and healthy; The navel should bulge outward; Crab hairs should be on the crab legs; Be agile and active.

Only those who meet these 5 criteria are easy to buy.

It is safest to eat boiled crab.

Crabs grow in rivers and lakes, and like to eat small organisms, aquatic plants and decaying animals, and the body surface, gills and gastrointestinal tract of crabs are covered with bacteria, viruses and other pathogenic microorganisms. If you eat crabs raw, pickled or drunk, you can become infected with a chronic parasitic disease called paragonimiasis.

Studies have found that the infection rate and infection of lung fluke larvae cysts in live crabs are very high, and lung flukes parasitize in the lungs, * or destroy lung tissue, can cause coughing, even hemoptysis, and if they invade the brain, they can cause paralysis. According to expert research, if the crab is eaten after being heated slightly, the infection rate of lung fluke terrestrial is 20%. Eating pickled crabs and drunk crabs has a lung fluke infection rate of up to 55%.

The infection rate of lung flukes is as high as 71% when crabs are eaten raw. Parvangos cysts are very resistant and generally need to be soaked in 55% water for 30 minutes or salted in 20% salt water for 48 hours to kill. Eating crab raw may also cause symptoms such as intestinal inflammation, edema and congestion.

So, it is safest to eat steamed crabs. When steaming crabs, it should be noted that they should be boiled for at least another 20 minutes after the water is boiled, and only when they are cooked thoroughly can the germs in the crab meat be killed. It is also very important to remove the gills, hearts, stomachs, and intestines of crabs when eating, because they contain bacteria, viruses, sludge, etc.

No. Dead crabs must not be eaten. Another important cause of poisoning in dead crabs is bacterial infection.

Generally speaking, the living environment of wild river crabs is not as good as that of artificial and marine crabs, and once they die, bacteria inside and outside the body will multiply, decompose crab meat, and produce toxins. Comparatively speaking, the risk of bacterial infection is higher, and people are also more likely to develop bacterial infections after consumption.

If it is dead on the same day, there is no problem with eating it, the reason is that the hairy crab that died on the same day does not have a lot of toxins and corruption in the body, and after high temperature cooking, it should be able to kill the virus, and there should be no other problems except for the taste may not be good.

You can eat it, because if you die on the same day, try to eat it on the same day, so that some of the organs inside will not deteriorate, and the hairy crab that died on the same day is still very fresh.