Living in dirty waters? Shrimp heads contain heavy metals? These 2 things to really worry about when eating crayfish

After a few months of silence, the season of eating "hemp small" is coming again...

Crayfish, also known as protocrayfish.

This species, which originally came from an alien species, lost to the mouth of the big foodie people and also performed a failed textbook-level "invasion failure".

Because of this, there is no longer a delicacy, like crayfish, which can break through regional discrimination and taste barriers so quickly and quickly conquer the taste buds of almost all Chinese people.

In just one month's evening, about 1,500 tons of crayfish were "wiped out" across the country.

According to the "China Crayfish Industry Development Report (2017)", in 2016 alone, the total production of crayfish in the mainland was 899,100 tons (including fishing production), and the consumption reached 87.93 tons, becoming the world's largest producer and consumer of crayfish.

Another data shows that during the supper hour in June 2016 alone, about 1,500 tons of crayfish were wiped out by foodies across the country.

Crayfish, living in dirty waters?

As the saying goes: shrimp red is not much. Behind the popularity of the crayfish, there are also many rumors about it.

Because crayfish are highly adaptable to the environment, they can survive even if they are heavily polluted, but today, in order to increase their production, farmed crayfish usually live in clean waters.

Therefore, as long as the crayfish purchased through formal channels is not as "dirty" as everyone imagines.

Shrimp head rich in heavy metals?

Even crayfish living in sewage are concentrated in the shell, and these heavy metals will decrease as the shell falls off during the crayfish's growth.

Compared with the shrimp body, the shrimp head is indeed rich in heavy metals, but regardless of the dose, the number and amount of crayfish we eat a year are far from harming health.

Of course, if you usually eat crayfish, it is recommended to choose shrimp meat is better.

In comparison with these, what really needs attention is whether the ---- crayfish are ripe or not

You know, the news that crayfish often causes food poisoning is mainly because the crayfish has not been thoroughly cooked and the bacteria have not been completely cooked during the processing process.

In itself, the organs of crayfish are mainly concentrated in the head, including excretory organs, antennal glands and excretory holes. Crayfish have gills on their heads and are easily in contact with external water sources, in which case they are easily infected by some bacteria and viruses.

The common parasite in crayfish is a blood sucker, once infected, it is easy to cause patients to cough and bloody sputum, but also lead to dizziness, headache, difficulty urinating, vision loss and other problems.

In addition, crayfish are usually large and small, the meat of the shrimp body is old, but the shrimp head may not be fully cooked, and the shrimp head is more likely to hide dirt and carry various pathogens.

Therefore, if you eat these unripe crayfish, you will inevitably be prone to diarrhea.

Crayfish deteriorate and may also produce toxins

Once the crayfish dies, it will be easy to deteriorate, and some merchants will continue to sell some crayfish that are not fresh or spoiled.

Although high temperatures can destroy bacteria, they cannot kill the toxins produced by bacteria during the metamorphosis of crayfish----

For example, Staphylococcus aureus, although it can be killed in a few minutes at a high temperature of 100 ° C, its production makes the enterotoxin resistant to heat, and even if it is boiled for several hours, it can still maintain toxicity.

At the same time, some street food stalls or small restaurants often use gutter oil or not fresh ingredients, coupled with unclean tableware, dirty and messy eating environment, etc., which will also easily induce food poisoning.

Even if you make your own crayfish at home, you also need to pay attention to cleaning and processing

Compared with the general shrimp and crab, because the abdomen and head of the crayfish are easy to hide dirt and grime, but it is difficult to clean.

Therefore, it is recommended that when the crayfish is still alive, it is necessary to grab it from the back of the crayfish, squeeze the shell of the crayfish's head, and then slowly decompose, so that the shell of the crayfish's head can be cleaned well.

In the process of processing, the shrimp shell is best brushed with a brush, while removing the cheeks, cheek hair due to the adsorption of many bacteria, even in the pot may not be able to be cooked thoroughly, while the crayfish fine grasp of the roots is easy to hide dirt and dirt, and difficult to clean.

Therefore, it is recommended to wash the dirt on the body with a brush, remove the clean sediment and bacteria of the intestinal line, and then wash it well with water for 2-3 times.

Having said all that, wouldn't you arrange a meal of crayfish tonight?

Bibliography:

[ZHANG Meng, ZHU Chunchao, WANG Yan, et al. Research progress on heavy metal enrichment of protocephalus crawfish[J]. Journal of Nanchang University(Medical Scienc, 2016, 56(2):80-87.

[2] Hu Panpan,Ren Xiaohu,He Ling,Wu Desheng,Liu Jianjun. Research progress on crayfish-related huff disease in China[J]. Chinese Journal of Food Hygiene. 2018(01)：113-119