Speaking of fresh, Cantonese people have something to say.
Whether it is Guangzhou, Shunde, or Chaoshan, eating fresh is on the list.
But when it comes to the most able to eat "raw", Chaoshan people can basically be called the second, and no one dares to say the first.
Whether it is blood clams, shrimp or crabs and oysters, add sea salt, soy sauce, garlic, pepper, coriander seasoning and soak into the flavor, it only takes half a day or a day to become the "poison" in the Chaoshan population.
Raw pickling in the Chaoshan population is a poison that cannot be quit after eating it once
A plate of raw marinades, salt makes the plump seafood more connotative, soy sauce and garlic flavoring can make the taste a little higher, and a short pickle can maintain the texture of the seafood meat.
This kind of satisfaction of human beings' pursuit of authenticity is also a realm of "your arsenic, my honey".
However, from a medical point of view, this delicacy is really not recommended to eat more!
What are the potential hazards of raw seafood?
First, infected parasites
Whether it is a variety of fish, shrimp, crabs, or various shellfish food, it is very likely to contain a large number of parasites, such as isalamic nematodes.
Although the parasite can be killed after soaking it in 60-degree liquor for 15 minutes, very few people use 60-degree liquor to marinate deep seafood. In most areas, the degree of rice wine used to marinate seafood is only about 20°, so it is impossible to kill this parasite.
Once infected with this parasite, patients will have very obvious symptoms such as severe abdominal pain, vomiting, nausea, diarrhea, etc., resulting in strong damage to the gastrointestinal mucosa.
Moreover, this parasite is very likely to form abscesses in the urinary system and abdominal cavity, which is very harmful to health.
Second, infection with Vibrio vulnificus
Vibrio vulnificus refers to the marine V. vulnificus, known as the silent killer in the ocean, which carries a large number of marine V. amasses in marine life such as oysters, crabs, and marine fish.
This bacterium is non-cholerae and can be infected by eating raw seafood products and by coming into contact with infected seawater or seafood.
Once infected with Vibrio marine, it will not only cause the appearance of myositis and fasciitis, but also induce gangrene and sepsis, which is a great threat to health and life.
Third, infected with the virus
Many seafood can act as the transmitter of viruses, gastroenteritis viruses, hepatitis viruses and other disease types of viruses.
For example, hepatitis A virus, especially in hairy cockles, is very likely to have a large number of hepatitis A viruses.
In 1988, there was a hepatitis A pandemic in Shanghai of 300,000 people, and the cause of the disease was due to the consumption of hair cockles with hepatitis A virus.
In addition, in some raw pickled seafood, it is very likely that norovirus will also exist.
For example, in oysters and other shellfish foods, there are a large number of norovirus, once infected will induce the onset of toxic enteritis, so that patients have severe diarrhea, vomiting and other symptoms.
Marine fish grow up in a saltwater environment, so there are no parasites?
Many people will think that marine fish are safe, and since the seawater is salty, there are basically no parasites.
But in fact, even sashimi made from seawater is not as safe as you think, they also carry parasites, and they also have the ability to infect humans.
Among them, isaacous nematodes are most likely to parasitize salmon, tuna, sea bass, cod, striped fish, grouper, herring, sea bream, etc., and may be infected by it.
Even when frozen, hot sauce, mustard, smoke, alcohol, etc. were used, these bacteria, viruses or parasites may not be completely killed.
Therefore, no matter what kind of people, when eating seafood, be sure to cook it thoroughly, let alone eat raw pickled seafood.
Once there is a toxic reaction, such as abdominal pain, vomiting, constipation, fever, headache, etc., you need to be admitted to the hospital as soon as possible for formal treatment, and tell the doctor what raw foods you have used.
bibliography:
[1] Scientific testing of Shanghai epidemic prevention station shows that Qidong hair cockles carry hepatitis A virus[N].People's Daily, 1988-03-07.
[2] LIU Qiaobin. Eat hair cockles with caution to prevent infection with hepatitis A[N]. Health Times, 2008-02-21(002).