Mr. Tan of Hangzhou, Zhejiang, has had dizziness and convulsions for more than 1 month, and when he went to the hospital for a check,around 700 worms, mr. Tan was diagnosed with neurocysticercosis. Doctors say the parasites of these porcine cysticercosis have caused organ damage, and some brain tissue has even been "eaten" by the parasite, causing irreversible damage.
The cause of the infection actually comes from a "small thing" in life: shabu-shabu, and the meat slices are eaten before they are cooked.
Doctors said that the pork and mutton may themselves have pig cysticercosis parasitism, when eating hot pot, the meat is not cooked thoroughly, resulting in the parasite through the digestive tract into the intestinal wall, with the blood circulation, thus parasitizing in the brain, so as to cause serious illness and dying.
In life, in addition to raw meat, many people love to eat high-end dishes - sashimi, but also a big "worm" household, pay attention to eat less!
High-end ingredients often only need to use the most simple cooking methods. Sashimi, which is sliced with fresh fish and shellfish and eaten with only a little seasoning, is a high-end delicious dish that many people flock to.
Sashimi, also known as raw fish, is called sashimi in japan, and is a general term for food eaten with fresh fish and shellfish cut into slices and dipped in seasoning.
There are records of eating sashimi in China as early as the Zhou Dynasty, dating back to the fifth year of King Xuan of Zhou (823 BC). The "脍" in the idiom "脍 popular" means sashimi. In Japan, sashimi is usually made with fresh marine fish and sea shells, dipped in soy sauce, wasabi, etc., and is one of the most representative and characteristic foods in Japanese cuisine.
From a nutritional point of view, sashimi has not undergone traditional cooking methods such as stir-frying, frying, steaming, etc., so the nutrients have not been lost at all, and it is a very nutritious dish, but from a hygienic point of view, if the sashimi is not well processed, it will become the source of infectious diseases.
Although sashimi is delicious, epidemic prevention experts remind that whether it is freshwater fish or saltwater fish, they carry parasites on their bodies, so when people eat sashimi without proper disinfection in large quantities, the body is easily infected by fish parasites. Common parasites include Chondromystis sinensis, lung flukes, and jaw-mouth nematodes, which can cause serious diseases such as meningitis, cirrhosis of the liver, and cancer.
(1) Chinese mycodylobacteriasis: After entering the human body, It parasitizes in the gallbladder, which will cause inflammation of the gallbladder and blockage of the biliary tract, thus necrosis of liver cells, inducing cirrhosis and liver cancer. Along the coast of Guangdong, cases of infection with Rokycardiasis due to sashimi have risen sharply.
(2) Jaw-mouth nematode disease: After entering the human body, the jaw-mouth nematode will move around the skin and internal organs, causing fever and local lumps, and drilling into organs will cause serious lesions. Cases of infection with jaw-mouth nematodes have increased more than 3-fold nationwide.
(3) Lung trematodiasis: According to experts, lung trematodiasis infection is mainly caused by eating freshwater crabs and insect stingers. Infection with pulmonary trematodiasis can cause coughing, chest pain, and chest effusion and pleurisy.
(4) Isocus nematode disease: Some people think that marine fish do not grow parasites, but this is not the case, with fish, cod, salmon may carry isotia. After human infection, it is mild to gastrointestinal discomfort and heavy to cause peptic ulcers and perforations.
This is due to mammals in water, whose secretions can provide a certain growth environment for parasites. These parasites attach to other organisms and may be eaten by fish, which in turn causes fish to carry parasites.
Therefore, in the deep-sea environment, despite the relatively high salt content of the seawater and the cleaner environment, the fish growing in the deep sea cannot be less likely to carry parasites than the fish in freshwater.
Health experts suggest that people are best cooked when eating fish, if you like to eat raw fish, then you should freeze the raw fish meat to about minus 4 degrees Celsius for low temperature disinfection in advance, so that the fish parasite will be frozen to death, so that people eat raw fish meat more safe and hygienic.
As we all know, many of the sashimi we eat are not eaten immediately after live fish are processed. In the process of transportation and storage, ultra-low temperature technology is different from the traditional understanding of freezing, it is to quick-freeze the fish meat, reduce its taste loss and inhibit the growth of some bacteria, and even kill some bacteria and parasites. Therefore, sashimi preserved at ultra-low temperature is less likely to contain parasites than fresh sashimi.
Many people think that eating sashimi, seafood and other dipped mustard can kill all kinds of diseases and insects, play a role in prevention and control, in fact, otherwise, mustard can be disinfected, but can not kill parasites.
Even if there is no parasite sashimi, not everyone can eat it, the following 2 types of people can not eat sashimi, must pay special attention!
(1) Pregnant women
Pregnant women are not suitable for eating deep-sea fish, such as sailfish, tuna, etc., because the food chain accumulates, so the amount of heavy metals is more, which may affect the development of the fetal brain.
(2) Children and frail persons
If you eat less fresh sashimi, you may vomit up and down diarrhea and gastroenteritis, and if you have a high fever, you may also cause sepsis.
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