Symptoms of crayfish poisoning

In recent years, crayfish has been particularly popular. In summer, many people like to eat it. It is an indispensable delicacy at summer night snack stalls. Crayfish has good nutritional value, but if eaten improperly, it may cause poisoning, easily cause acute enteritis, and lead to diarrhea symptoms. In addition, for some people, if the uric acid level is too high, try not to eat it, as it can easily cause gout.

Will eating too much crayfish cause poisoning?

Yes, too much or incorrect use can cause food poisoning. Eating too much lobster and unclean food will cause excessive levels of E. coli, leading to diseases such as acute gastroenteritis or food poisoning.

Tip: Don’t consume too much each time, and it’s best not to drink beer. "Because people who drink beer will have increased uric acid, which is easily mixed with some symptoms caused by gout or rhabdomyolysis." In addition, people with allergies should not eat lobster during this period.

Symptoms are just like the causes of illness caused by eating fish or seafood and other foods.

Generally, you will feel backache and unable to stand up, and your face will be pale, so you must pay attention to these.

You can only eat one pound of crayfish at a time

The hot summer is here, and the season for eating crayfish is also here. Experts have made the following eating recommendations: try not to eat the head of crayfish due to the high heavy metal content in the head; do not eat dead crayfish; crayfish need to be cooked at 100°C for 10 minutes to ensure that the lung fluke larvae are killed; do not eat too much at one time, generally not more than 0.5 kg.

Precautions for eating crayfish

Identify raw and cooked food by color

Experts say that when people cook crayfish at home, they must cook them thoroughly at high temperature. They can judge whether they are cooked by observing whether the color of the cross-section of the shrimp is consistent. It is recommended that the shrimps be fed with clean water for about 24 hours before cooking to allow them to excrete metabolites.

Don't eat shrimp heads as they are high in toxins

"The head of crayfish must not be eaten." Experts remind that the head of crayfish is the part that absorbs and processes the most toxins, and it is also the part most likely to accumulate pathogens and parasites.

In addition, you should be moderate when eating shrimp and do not eat too much at one time. Because shrimp is a high-protein food, some people with allergies will have allergic symptoms to crayfish, such as red spots and bumps on the body, etc. It is best not to eat crayfish. Crayfish is a seafood product with a high purine content, and gout patients should not eat it.

Lobsters must be cooked thoroughly

The lobsters in the restaurant are all grilled with the head. In a polluted environment, crayfish has a particularly strong ability to absorb heavy metals that are harmful to the human body. After absorbing the heavy metal elements, a "capsule" will naturally appear on its head to wrap up the heavy metals. Similarly, the lobster head is the part most likely to accumulate parasites, so remove the head when eating. Because high-temperature cooking is required to completely kill parasites, the crayfish must be steamed for 30-40 minutes to kill the parasites. If crayfish are processed by roasting, frying, pickling, or marinating, they may be infected with paragonimiasis after being eaten.