It's about to eat crayfish season. I believe a lot of people can't resist the temptation of spicy crayfish. If you have any unhappy things, just eat a small meal. If you can't, just two meals. Although the crayfish is delicious, we should pay attention to many things, so as not to be ill and threaten your health. Now let's see what we should pay attention to when we eat crayfish.
Crayfish cooking time is too short, easy to cause poisoning
1. Therefore, experts remind the public to pay attention to food hygiene when eating crayfish. If the cooking time is short and the bacteria are not completely killed, it is very likely to cause food poisoning.
Due to the large market demand, the current crayfish are basically purchased from other places. In the high temperature climate in summer, after long-distance transportation, there are not a few dead crayfish. Some restaurants even fry the dead lobsters and sell them. Because the body of crayfish contains a large amount of histidine, once the crayfish dies, histidine will be converted into toxic substances. Although a small amount of food will not cause poisoning immediately, but the accumulation of toxins can lead to disease.
2. Crayfish is the second intermediate host of Paragonimus. If the crayfish is not cooked thoroughly or cooked in the form of roasting, frying, salting and drunk, people may be infected with paragonimiasis after eating.
3. If you find that the tail of crayfish is not curled up and the meat is loose, it may be dead lobster. Do not eat it. In addition, the number of crayfish should not be too much.