What should I do if I eat a spoiled crab?

If you feel unwell, you should seek medical attention in time, spoiled food usually produces some toxins secreted by bacteria, which will interfere with the body's metabolism after entering the human body, and eventually affect the normal function of human tissues. For example, in rotten fruits, the decocylotoxin produced can paralyze the nerves, and can also affect the normal function of the kidneys and promote premature aging.

What's even more terrifying is that some moldy foods will also produce some carcinogenic toxins, such as aflatoxin, variegated aflatoxin, patulin, red penicillin, b fumonisin, hethoxin, etc.

If you don't feel unwell, don't worry, you can eat more vegetables and fruits, or boil some mung bean soup to drink.

It is recommended that you eat crab and seafood in the future and drink a little liquor at the same time, and there will be no problems under normal circumstances.

If it's a river crab, go to the hospital immediately, if it's a sea crab, don't eat cold things, including cold drinks, boil some shredded ginger with brown sugar to see if it's okay, it's okay if there are no too serious symptoms. You can also spit out what you eat with your hands clasped to your throat.

Take it out of the refrigerator and you first study its life and death, it is easy to die after freezing for a long time, and it is poisonous to die. If you are obviously unwell, go to the doctor. It's not obvious that it's okay.

1. How to tell if a crab has just died.

Tell from the appearance and smell of the crab.

Crabs live in the water, mainly feed on animal carcasses or humus, and their shells may contain more impurities such as sediment, bacteria, and parasites, and crabs contain more protein, so once the crab dies, the bacteria contained in it will grow and multiply rapidly.

If the crab dies for a long time, then there will be a peculiar smell, and the crab's hands, feet, and pincers will become softer and softer, and the inside will become more and more empty.

Can you eat crabs that die within 224 hours?

It depends.

If the crab is stored at room temperature to die, then the crab that has been dead for 24 hours will contain more bacteria and toxic substances produced by bacterial metabolism, so it is not recommended to continue eating.

If the crab is left in the refrigerator to die, then because the activity of most bacteria and enzymes can be inhibited at low temperatures, the crab that has been dead for 24 hours can continue to eat without spoilage.

3 What's going on with the crab feigning death.

When there is a lack of water or oxygen and other places that are difficult to survive, the crab will automatically reduce its activity and appear in a state of "suspended animation", at which time it can be placed in the water to determine whether it is really "suspended animation".

If a "feigned death" crab is placed in the water and bubbles are continuously spit out in its mouth, or if the crab's eyes blink rapidly when you touch the crab's eyes with your hands, then it means that the crab is "feigned death", and the crab can continue to eat in this case.

4. How to save yourself after eating dead crabs.

It depends.

Dead crabs contain a lot of harmful substances to the human body, and if you accidentally eat dead crabs, then you need to decide how to rescue them according to the changes in your physical condition.

If it is only eaten in small amounts, because the human body itself has a certain resistance, it generally does not cause too many uncomfortable symptoms, it is recommended to drink more water and pay attention to rest; If you consume a large amount of food and have abdominal pain, diarrhea, nausea and vomiting and other uncomfortable symptoms after eating, then it is recommended that the patient should go to the hospital in time.

If the crab emits a foul smell or an unpleasant odor, it means that it has gone bad. Identify the quality of crabs: 1. Whether it falls into the hand, and whether it sinks in the hand.

2. Press the claws with your hands to check whether the meat of the crab is dry and clean. 3. Whether there is enough crab paste, the tail end of the crab is full or bulging. 4. If the crab paste is fresh.

The fresh crabs are bright in color, and the crab claws are moist and shiny. While the color of the spoiled crab is dull, the color of the dark-colored crab will become lighter, and the light-colored crab will become darker, in short, it will develop in the direction of gray and black.

If the characteristics of the crab are spoiled, it is generally necessary to smell its taste first, or to look at the color of the crab, if there are some faint colors, it means that it has deteriorated.

The characteristics of crab deterioration, how to tell if a crab is spoiled Crab spoilage, that is, first of all, the crab is dead, it can't be eaten, and it will spoil as soon as he dies It's as simple as that.

The crab is already inedible when it has not spoiled, and if the crab has died before cooking at your house, then it must not be eaten, and if the crab has been cooled for the first time, it also needs to be heated to eat.

If the crab smells, it is spoiled, and I am really helping you look forward to adoption

The smell becomes stinky, but I advise you not to eat it if it dies for more than 2 hours in an environment greater than 25 degrees.

If the crab emits a foul smell or an unpleasant odor, it means that it has gone bad.

Identify good and bad crabs:

1. Whether it falls or not, it does not sink in the hand.

2. Press the claws with your hands to check whether the meat of the crab is dry and clean.

3. Whether there is enough crab paste, the tail end of the crab is full or bulging.

4. If the crab paste is bright and the sides of the crab navel will be red, it is a good crab.

When choosing, you should choose fresh, the back shell is blue-black, shiny, the umbilicus is full, and the abdomen is white and fresh. Blue crabs burrow in shallow coastal waters and estuarine muddy bottoms, and are carnivorous, sometimes feeding on putrefactive small animals.

Once dead, there may be toxins in the gastrointestinal tract of blue crabs that spread to the muscles, so dead blue crabs should not be eaten. After buying, it is best to put the blue crab in clean light salt water for temporary purification, which helps to clean the digestive organs of the crab.

Can trigger food poisoning.

Professor Li Rui, chief physician of the Department of Gastroenterology of the First Affiliated Hospital of Suzhou University, said that under normal circumstances, as long as it is a dead thing, it is very easy to spoil and breed harmful bacteria in the object. If you are not in good physical condition and eat these "dead things", it is easy to cause food poisoning.

Because crabs are rich in cholesterol and high protein, eating too much can cause diarrhea, stomach pain, and some people with metabolic diseases can induce pancreatitis and other diseases. Professor Li Rui reminded that patients with hyperlipidemia, high blood sugar, gout, poor gastrointestinal function and physical deficiency should still control their mouths and eat less crabs.

Hello, glad to answer for you.

Food poisoning, manifested by dizziness, weakness, sweating, nausea and vomiting, diarrhea, etc.

Live crabs become stinky within an hour because the decomposition enzymes and infected microorganisms carried by the crab during and after the death of the crab decompose proteins and produce compounds containing sulfur and ammonia, thus emitting a foul smell.

The reason for the death of live crabs should be that they are not fresh when they are bought, and they naturally die soon after they are bought home. In the near-death state of the crab, the internal organs and other parts with high water content have begun to decompose under the action of enzymes and microorganisms, and this decomposition will accelerate after death. Since crabs are high-protein animals, they decompose to form sulfur and ammonia compounds that give off a rotten egg-like taste.

Not only crabs, but also all kinds of aquatic animals will be easy to spoil, because these aquatic products are rich in nutrients such as protein, and have a high water content, which are very suitable for microbial reproduction, and the decomposition enzymes carried by themselves also accelerate the process of spoilage.