Although crayfish are delicious, they can also be contaminated with pathogenic bacteria and parasites. In order for everyone to eat with confidence and boldness, I specially summarized the "Crayfish Edition of Paying Attention to Eating Methods" for you:
First, it is recommended to go to the regular market to buy fresh crayfish, or go to the regular restaurant to enjoy.
If dead crayfish are found, do not buy them. Because dead crayfish are at greater risk of contamination by bacteria.
When making, the crayfish should be soaked in water for half an hour, and must be fully heated and cooked thoroughly, so as to kill possible bacteria and parasites.
The lobster that cannot be eaten can be refrigerated and sealed, but it should be fully heated the next day!
Second, although the crayfish is delicious, don't be greedy.
You're right, shrimp is right, but you're wrong to eat shrimp. In order to be delicious and attractive, crayfish are more salty in the preparation, and eating more is not good for health.
Although the concentration of heavy metals in farmed shrimp is generally mild, adults do not need to worry about it. However, heavy metals have a greater impact on children, pregnant women and the elderly, and for this part of the population, not eating shrimp heads is also a better choice.
Brother Dian spoke in earnest
"Dian Ge Review" is our latest column, through scientific and authoritative testing, with experiments and data to defeat rumors, so that everyone can buy with peace of mind, rest assured, bold to eat, to give everyone a happy and healthy living environment.
bibliography
[1] GB 5009.12-2017, Determination of lead in food according to national standards for food safety[S].
[2] GB 5009.268-2016 National Standard for Food Safety Determination of Multiple Elements in Food
[3] GB 5009.17-2014 National Standard for Food Safety Determination of Total Mercury and Organic Mercury in Food
[4] GB 5009.11-2014 National Standard for Food Safety Determination of Total Arsenic and Inorganic Arsenic in Food
[5] GB 5009.268-2016 National Standard for Food Safety Determination of Multiple Elements in Food
[6] GB 2762-2017 National Standard for Food Safety Limits of Contaminants in Food (including Amendment No. 1)
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