The dark cuisine in the eyes of outsiders is a feast on the tip of the tongue in the hearts of Chaoshan people. "Chaoshan raw pickling" is known as the "Chaoshan poison", this "poison" is as long as you eat it once, people will fall in love with the delicious taste, and it is impossible to give up. Even the director of Chinese food gourmet Chen Xiaoqing (the director of "China on the Tip of the Tongue") was impressed.
Looking at the drooling raw pickled crab is the season to eat raw pickling, these raw pickled seafood is a must-have cold dish for many night market stalls, but is it really no problem to eat seafood raw?
Chaoshan raw pickling is actually a great safety risk.
1 Raw seafood? The security risks are significant
The first thing that needs to be paid attention to when eating raw seafood is that the microbial bacteria exceed the standard.
Yes, that's right, raw pickled seafood also has no way to bypass the health problem, and even because of the special food properties of seafood, the problem is even more serious.
Raw seafood is easy to cause bacterial infection of "Vibrio parahaemolyticus", which can multiply rapidly in an environment with a salt content of 3%, easily contaminate the fish, shrimp and seafood in it, and produce heat-resistant hemolytic toxins. If people eat seafood contaminated with this bacterium, they may cause food poisoning. Vibrio parahemolyticus Image source: colorhub On the other hand, seafood also has parasite problems. Among the seafood parasites that endanger human health, the isaacous nematode is the most famous, and there are many types of seafood that are polluted by it, and the favorite of sashimi lovers: salmon and tuna will be contaminated by it. There are also sea bass, striped fish, moray eels, grouper, squid and many other seafood we often eat have the risk of being parasitic, and once such parasites enter the human body, they will cause harm to the human body. Freshwater shrimp and other foods in the survival of parasites are easy to cause liver disease; there are some aquatic plants such as diamond horn, russet and other raw food, the parasites in it are easy to cause abdominal pain, edema, diarrhea, intestinal obstruction, young children after eating serious may also lead to mental decline; there is also a type of parasite after eating can cause meningitis. Therefore, when we eat seafood, it is safer to eat it after it is fully cooked.
Parasites in fish
There is also a class of parasites that are found more in shellfish. A parasite called Cryptosporidium is one of the representative species. Cryptosporidium eggs are super viable, with this parasite seafood is eaten by humans, stomach acid will dissolve the outer layer of the eggs, the larvae can also survive, and in the stomach and intestines lively, causing serious damage to everyone's gastrointestinal health.
There is a dish in Chaoshan called raw pickled blood clams, that is, after the blood clams are slightly blanched and opened, they are directly marinated with green onion and ginger cooking wine. Students who often eat this kind of raw pickle should pay attention to it, and it is best to check the body regularly to reduce the consumption of raw food. In addition to the parasites and microorganisms that everyone is most concerned about, raw and cold seafood itself also has certain safety risks.
Everyone's gastrointestinal adaptability to raw and cold seafood is different, some people have a better digestive system, and eating seafood raw will not have any adverse reactions; some stomachs are weak, and the stomach and intestines are easily stimulated. Therefore, people with weak stomachs should still take care of themselves, and do not always think about seeking excitement. In addition, eating raw seafood is also susceptible to infection with hepatitis A virus. Hepatitis A virus generally attaches to shellfish, and when seafood is eaten raw, the chance of infection increases dramatically.
To sum up, it can be basically judged that the risk of eating seafood raw is very large, and it is difficult to completely eliminate these hazards by simply salting the green onion and ginger in cooking wine. The reporter of the Jiangsu Radio and Television Rong Media News Center has done experiments to verify whether the green onion and ginger cooking wine in the raw pickle can completely eliminate the parasite, but the authoritative test data of the Jiangsu Institute of Parasitic Disease Prevention and Control shows that even the canned raw pickling products that have been pickled for a long time cannot completely eliminate the parasites. It can be seen that the degree of cooking wine is completely unable to kill the purpose of sterilizing and eliminating parasites.
2 Pay attention to eating seafood
First of all, many people eat seafood like to eat some wine, barbecue with beer, raw pickle with white wine, the name has a sterilization effect.
Be careful, don't be tempted. The strength of liquor is not high enough to kill parasites and bacterial microorganisms in raw seafood. And eating seafood while drinking a lot of alcohol can easily cause too much purine in the body. Often so consumed, purine metabolism will produce uric acid, uric acid if it can not be smoothly excreted in the body in a large amount of accumulation, easy to cause gout.
Seafood barbecue plus beer, gout must-have
In addition to these taboos, it is necessary to wash and cook and eat. After all, this way of eating is the safest and healthiest. If you still can't give up this delicacy, you must eat it, or polish your eyes, choose freshly cleaned, sterilized and disinfected seafood to eat. But after all, there are certain risks in this way of eating, and it is still in the epidemic period, it is better for everyone to be cautious. After all, the appetite is small, and health is the greatest.
There are many delicious seafood methods, you can try more cooked food methods, maybe a certain cooked food method is more suitable for your taste.
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Wu Xinsheng, an audit expert, is the deputy chief doctor of the Department of Gastroenterology of the 371st Hospital of the People's Liberation Army
Tadpole stave original work, reprinted to indicate the source