Crayfish that have been dead for a few hours are susceptible to poisoning, what are the reasons?

Crayfish is a high-protein food, the weather is hot in summer, under the decomposition of bacteria, high-protein food is very easy to spoil, spoilage, and crayfish contains a large amount of histidine, when the crayfish die, these histidine will quickly become toxic substances, and it is easy to cause food poisoning after human consumption. Crayfish are eaten more than 2 hours after death, which is easy to cause poisoning, and it is not recommended to eat them.

Because there are a lot of bacteria and parasites in the crayfish after a few hours of death, these things are difficult to kill and are easy to poison.

Because such lobsters have spoiled, and the high temperature has caused the reproduction of bacteria, it is particularly easy to be poisoned after eating.

On a hot summer day, a plate of crayfish and a bottle of cold beer is definitely the most refreshing thing to do in the evening. And everyone knows that the place where crayfish live is very dirty, so crayfish also have a lot of bacteria. Most parents refuse to let their children eat crayfish, and some parents will do it for the sake of cleanliness.

Crayfish are made for children at home, but now some people say that crayfish, if it is dead, for more than two hours, cannot be used, and it will cause food poisoning.

Dead crayfish can't be eaten, so is this phenomenon correct? What I want to tell you is that this is indeed the case. If the crayfish dies and they are eaten for more than two hours, it is likely to cause diarrhea and food poisoning.

So some people want to ask, like the frozen shrimp tails sold in the supermarket, is it impossible to eat? It will be put for a long time, and you must know that there are many types of crayfish that die, for example, there are some crayfish that may die of disease. Then these crayfish are definitely not edible, but there are some crayfish that people die after cleaning up, which is edible.

Lobster heads are not edibleBut in any case, it is still recommended that everyone eat less crayfish, especially those with a bad stomach, because crayfish itself will have some flavor. In order to be able to cover the crayfish, a lot of condiments are added to these flavors. If you don't have a good stomach, if you eat it, it may cause gastrointestinal discomfort.

And the shrimp head of the lobster is also inedible, because the shrimp head contains heavy metals, which are mainly the feed that the lobster eats, as well as the water quality of the lobster's life.

The cooking technique of lobster is very important, if it is not particularly good, there will be a lot of heavy metals, so it will also have a great impact on the human body. So when cooking lobster, the cooking technique and some other things need to be paid attention to. Therefore, it is also recommended that if you really like to eat crayfish very much, you will feel more at ease if you make it yourself at home.

No, because shrimp that have been dead for a long time can easily cause poisoning, and it will feel very unfresh, and there are many bacteria.

It is not edible, because if the crayfish dies for more than two hours, the heavy metals are seriously exceeded, and the parasitic bacteria are also exceeded, which will cause poisoning if people eat it.

Of course, it is not allowed to eat, and crayfish that have died for more than two hours are particularly prone to poisoning after eating.

I recently saw such a message on the Internet, crayfish that have died for more than 2 hours are easy to be poisoned, what are the specific symptoms? In the past two days, the popularity of crayfish that have died for more than two hours has been very high on the Internet, and many netizens are also very concerned about the fact that crayfish that have died for more than two hours are easy to be poisoned. In addition to the hepatopancreas, stomach and gills, crayfish shrimp heads are most likely to accumulate heavy metals, pathogenic bacteria and parasites.

It is recommended to only eat shrimp tails and do not eat shrimp yellow, crayfish are easy to cause poisoning after more than two hours of death, and it is not recommended to eat. <>

1. Symptoms of crayfish poisoning

After eating lobster poisoning, the first manifestation is gastrointestinal symptoms, nausea, vomiting, abdominal pain, diarrhea and other symptoms. If the abdominal pain and diarrhea are severe, it is likely that dehydration will occur, resulting in dryness and even sunken eye sockets. In addition, electrolyte loss may occur, and low sodium and potassium may cause symptoms of poor mental health, weakness or inability to move limbs.

2. Precautions for eating crayfish.

When buying crayfish, I am most afraid of encountering dead shrimp, because crayfish decay quickly after death, which will decompose and produce toxic substances such as histamine, breed harmful bacteria, and easily lead to gastrointestinal infections such as diarrhea after eating, endangering health. The head of the crayfish should not be eaten, the head of the crayfish is the place where the most toxins are absorbed and processed, and it is also the part that is most likely to accumulate pathogenic bacteria and parasites. And you should also eat shrimp in moderation and not eat too much at one time, because shrimp is a high-protein food.

The longer the shrimp die, the more toxins accumulate, and shrimp is rich in histidine, which is the main ingredient that makes it delicious. But once the shrimp dies, histidine is broken down by bacteria into histamine, which is harmful to humans. <>

In addition, the lower stomach and intestines often contain pathogenic bacteria and toxic substances, and the body is very easy to spoil after death. Especially with the prolongation of the death time of shrimp, more toxins accumulate in the shrimp body, and poisoning will occur when eaten. Therefore, it is not recommended to eat dead shrimp, the harm to the body is really too great.

The specific symptoms of crayfish poisoning are nausea and vomiting, fever, headache, and more serious can be coma and convulsions.

Crayfish that have been dead for more than two hours are easy to be poisoned, and after poisoning, dizziness and diarrhea will occur, and there will be general fatigue, fever, soy sauce-colored urine, and rapid heartbeat.

It is easy to have diarrhea, stomach pain, fever, vomiting, and dizziness.

If you feel headache, nausea, dizziness, diarrhea, stomach pain, stomach bloating, vomiting, foaming at the mouth, etc., you must seek medical attention immediately at this time to prevent any accidents.

Vomiting, diarrhea, fever, headache, rash, cough, asthma, and in severe cases, coma.

A piece of news has attracted everyone's attention and heated discussions on the Internet, some experts said that eating crayfish that has died for more than 2 hours is easy to cause poisoning, so it is not recommended to eat dead crayfish, and this news instantly became a hot topic on the Internet.

Crayfish is a nutritious and delicious food, because crayfish is nutritious and delicious, so it is deeply loved by people, and it is precisely because of this that crayfish is also more expensive. In life, some people are also greedy for cheap will buy some dead crayfish to eat, but as everyone knows, crayfish that have died for more than 2 hours are easy to cause poisoning, so everyone must be vigilant and try not to be greedy for cheap.

Crayfish that have died for more than 2 hours are easy to be poisoned, what is the reason for this?

1. Crayfish is a kind of organism with strong vitality, even if the water resources are seriously affected, the crayfish can still live tenaciously, and the crayfish has a strong adsorption effect on heavy metals. If crayfish grow in polluted waters, their bodies will continue to absorb some harmful substances, which will be directly transferred to the shell of the crayfish, and if you want to excrete these toxins from the body, you must remove the shell.

2. Crayfish shelling will excrete the toxins in the body, only a small part can be discharged, it is impossible to completely discharge these toxins, there are still a small part of heavy metal harmful substances, will remain in the body of crayfish, improper cleaning, improper cooking, these toxins may cause great harm to the human body.

3. The organs of crayfish are grown on the head, especially after some crayfish die, these harmful substances can not be discharged in time, and if they are not processed correctly, they will still have an impact on the human body after eating, and even cause poisoning, especially if they are not fully cooked, which will cause great risks to health.

4. Experts remind, "buy crayfish must buy fresh, dead crayfish must not be bought", crayfish protein content is very high, wet after his decay rate is also very fast, especially in summer when the temperature is high, these bacteria are easy to multiply, the longer the death time, the more bacteria and toxins in the crayfish body, harmful substances will be produced to the human body, the use of these crayfish containing toxins, it is easy to cause food poisoning.

When cooking crayfish, it must be cooked at high temperature and the cooking time should last about 10 minutes, and it can only be eaten after it is cooked thoroughly.

Because crayfish may produce heavy metals after death, causing damage to the human body, they will be poisoned.

It is because after the crayfish dies, its bacteria multiply very quickly, and the temperature in summer is relatively hot, so it will cause it to be very easy to deteriorate, so it is very easy to be poisoned if you eat such a lobster.

Most of these crayfish grow in stinky ditches, and they carry a lot of germs and heavy metals on their bodies, and if they are not eaten for more than two hours, the content of these things will exceed the standard, which will cause poisoning.

Personally, I think that if you simply talk about poisoning regardless of the dose, this is purely a hooliganism. The news did not say exactly how many crayfish the man ate, and there was no detailed report, and there was a very clear difference between whether the man ate the head or tail of the crayfish. Most of the crayfish in China come from professional farms, and many people will say that crayfish are creatures in stinky ditches or sewers, and then salvaged.

People who say this kind of thing can almost be said to have no common sense, and the cost of going to the sewer to salvage the smelly gutter is too high。And there aren't that many crayfish for you to catch, so almost all of the crayfish we can buy in the market now come from professional farms. So why is there still an incident of eating crayfish with heavy metal poisoning?

One thing we must be clear about is that crayfish itself is a high-protein food, and this ingredient is easy to spoil. The news also mentions that the crayfish were cooked and used two hours after death. It can be concluded that the crayfish at that time was already a highly spoiled food, which itself had a certain toxicity, and the content of heavy metals in the shrimp head of the crayfish was much higher than that of other foods.

And when eating shrimp tails, be sure to ensure the hygiene and safety of the ingredients. Many friends like to eat frozen crayfish and shrimp tails, in fact, this behavior is very unsafe, but many friends think that crayfish and shrimp tails have been processed is no problem, but we still have to maintain a vigilant heart of small seafood, this kind of thing is very perishable and not easy to collect, and after freezing, many nutrients will disappear, and will be accompanied by the growth of parasites.

Therefore, I would like to advise everyone to eat as little food as possible, and even if they do want to eat it, they must ensure the safety of the place where this food is produced and the hygiene of the place where the food is cooked。Also, don't take it as a lie, thinking that the crayfish we eat come from stinky drains and sewers and a very dirty living environment, this statement is pure nonsense.

Many of them come from stinky ditches, and most of the lobster farming is problematic, so it is easy to lead to poisoning incidents.

Most crayfish** are found on farms. Because lobsters are basically artificially cultivated nowadays, there are a lot of lobsters in farms.

Generally, it is the best in the stinky ditch, so there are still more trace elements in the body, and it is easy to have excessive heavy metal content.

The crayfish is still very tasty, and many people drool when they hear about the crayfish. But eating crayfish also needs to be very careful, if the crayfish is used more than two hours after death, then it will also be easy to cause poisoning, which is also very bad for your health. When you buy crayfish, you should also buy some fresh crayfish, how to distinguish the freshness of lobster, which also hopes that people can pay good attention.

Under normal circumstances, everyone also needs to buy lobsters that have just grown up, they are red and gaudy, and have a natural and healthy luster. And you also need to buy soft-shelled ones, because this soft-shelled crayfish is relatively fresh. <>

Fresh crayfish is very importantMany people do not pay special attention when buying crayfish, which leads to buying unhealthy crayfish. And to buy lobster, you must also buy fresher and liver lobsters, if you buy dead shrimp, then you must not eat them. Because the protein of dead shrimp is prone to spoilage in a short period of time, it also poses a certain threat to the human body.

Don't buy dead shrimp There are many people who don't pay special attention to this aspect of things, which leads to buying unhealthy crayfish, and then causes a series of problems and problems. Because dead shrimp will easily cause poisoning after eating, which is also irresponsible for one's own health, and in serious cases, it will bring greater harm. Everyone also said that it was very good to be able to buy fresh crayfish, because this fresh crayfish is very nutritious.

When you eat this kind of crayfish, you also feel that it has a special texture, and it also gives people a very delicious feeling. <>

You need to pay special attention to eating crayfish, and I hope everyone can take a look at it in advance when buying lobster, and try to buy soft-shell crayfish. Because this crayfish is relatively fresh, it is also necessary to look at how active the lobster is. If some lobsters look wilted, then this lobster is also not fresh.

It is recommended that you do not buy this kind of lobster, so you also need to pay extra attention to eating crayfish.