A well-known male singer was sent to the hospital in the early morning! Many people have been attacked recently

Previously, male singer Jiaer Wang was poisoned and sent to the hospital in the early morning. A few days later, he publicly responded that he had eaten three crabs in a row, "It's delicious but not recommended, for fear of poisoning for everyone."

Korean Sauce Crab is a famous local raw pickled seafood dish. However, eating raw crabs with sauce may cause seafood allergies and may also induce diarrhea, gastroenteritis, etc.

In addition to Korean crab sauce, "raw pickled" food is also popular in China. Is it safe to pickle raw? Can you eat it?

Can it be sterilized after soaking in wine?

Raw marinate, that is, raw marinate. The method is to marinate fresh ingredients, such as seafood or meat, with white wine, light soy sauce, garlic, millet spicy, etc. Sometimes lemon juice or mustard sauce will be added according to personal taste, and then eaten directly or cooked with other foods.

Although raw marinating can retain the original flavor of the ingredients, there are certain safety issues.

Some people may refute: there is white wine in raw pickled, sometimes spicy mustard, or other salt-containing condiments, which can sterilize. However, this may not be the case.

Take the most commonly used liquor as an example. Although white wine is added when raw pickling is made, the degree of white wine varies greatly. Even for high-quality liquor, most of them are only over 50 degrees, which is still a certain gap with the concentration of alcohol that can sterilize (70%~75%). In addition, even medical alcohol with a concentration of 75% cannot kill all bacteria, such as norovirus, hepatitis B virus, etc.

In seafood, besides bacteria, viruses, and parasites, alcohol is powerless at this time.

Raw pickling

Where is the "poison"?

The safety of raw pickled foods has been controversial. Although some raw pickled foods are strictly processed and marinated to kill some bacteria and parasites, their safety cannot be completely guaranteed.

Parasite infection

Recently, in the clinic of the First People's Hospital in Xiaoshan District, Hangzhou, Zhejiang, 50-year-old Sister Liu (pseudonym) was infected with pulmonary flukes because she pickled a can of raw crabs and ate them. She suffered from a month-long "walking pain".

The health problems that parasites survive or cause in the human body can lurk for decades.

Taking the most prominent parasites among freshwater fish, the Chinese tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual tresidual

The average survival time of liver flukes in the human body is usually 15 to 25 years. If infected with liver flukes, symptoms may not occur. In the case of mild infection, there may be no symptoms or only mild manifestations, which may be similar to other common diseases and are therefore easily overlooked.

If you are infected with more liver flukes, it will lead to decreased appetite, diarrhea, fever and other problems. Because liver flukes mainly parasitize in the adult's biliary tract, it can also lead to bile obstruction, cirrhosis, and even jaundice, and some people may also develop bile duct cancer.

There are thousands of parasites in the sea water. The common parasites in sea fish are mainly heterospicious nematodes, such as pomfret, cod, cuttlefish, hairtail, yellow croaker, etc., which will be infected. After infection with this type of parasite, the symptoms may appear within a few hours, and if delayed, it will appear about a week later. The mild symptoms may be gastrointestinal discomfort, and severe abdominal pain, persistent diarrhea, vomiting, stomach ulcers, and in extreme cases stomach perforation may occur.

Viral and bacterial infection

In addition to parasitic infections, raw pickled foods may also have potential hazards of bacteria and viruses. Since raw pickled foods are not cooked at high temperatures, bacteria and viruses in them may not be completely killed, posing a threat to human health.

Raw-grained or not fully cooked seafood may contain pathogenic bacteria such as Vibrio parahaemolytic, Vibrio trauma, Salmonella. After these bacteria enter the human body, they may cause symptoms such as diarrhea, bloating, vomiting, nausea, and even severe bacteremia, and even death.

The common foodborne viruses are norovirus and hepatitis A virus, and seafood such as shellfish are easily contaminated by water. As mentioned earlier, high-level liquor basically cannot kill these two viruses.

Therefore, in the summer, residents in coastal areas have a significant increase in the rate of medical treatment caused by eating seafood.

affects digestion and nutritional deficiency

Regular consumption of raw marinated may lead to vitamin B1 deficiency and "bear foot disease". People with beriberi disease mainly show symptoms of the nervous system and circulatory system, such as indifference, trance, dull reaction, and even physical sensory and movement disorders. Some people also have heart health problems.

In addition, in raw aquatic products, proteins do not denature after heating, and the structure of proteins is not conducive to the absorption of the human body and increases the digestive burden.

So, in addition to being unsafe, raw pickling will also affect long-term health.

Enjoy seafood healthy

Don't forget these

To ensure the safety of edible seafood, we should take some precautions.

Buy fresh ingredients through regular channels

Regular pathways and freshness are both indispensable.

Aquatic products in supermarkets and large markets are generally randomly inspected regularly, which is more reliable in safety.

In addition, the freshness of seafood will not only affect the taste, but also determine whether it is safe or not. Some green-skinned and red-meat fish are not fresh and will produce toxic histamine. Histamine is a biological amine. When the human body consumes too much, it will cause poisoning reactions, such as dizziness, pain, vomiting and other symptoms.

Be sure to be familiar

Whether it is a parasite, bacteria or virus, it can greatly reduce its survival rate after being heated at high temperature. Therefore, it is particularly important to fully heat it during production. If the cut is thicker or the ingredients themselves are not easy to cook, heat and cook for a while.

Source: Jingshi Live, Science Popularization China, Xiaoshan District First People's Hospital, Jimu News