In the eyes of many people, raw pickled seafood such as sashimi, drunken shrimp, and choking crabs are delicious. The so-called raw pickling is the fish, shrimp, crab and other seafood or river fresh, marinated with wine, ginger, garlic and other spices, and then refrigerated or frozen. Although delicious, the media has also recently reported many cases of people infected with parasites after eating. Can I eat raw seafood? Can liquor, mustard, etc. kill parasites in ingredients?
Myth 1: Marine fish are safer than freshwater fish
The reporter purchased raw food such as drunken crabs and drunken shrimp through online shopping, restaurants and vegetable markets, and sent them to professional laboratories for testing. Finally, the experimenters detected the parasite's cysticer in a drunken shrimp product. Cysticercosis are the larvae of fluke worms, which will adsorb on the intestinal wall after entering the human body, and will remain in the body and even invade the organs after growing.
Dai Yang, associate researcher of Jiangsu Institute of Parasitic Disease Control: The most common thing in China is called liver flukes in freshwater fish, and there is a worm called xenocephalus in marine fish.
Chondridylus, also known as hepatic flukes, is one of the most common pathogenic parasites in freshwater fish in China. If you eat sashimi infected with liver flukes, the worm may parasitize the human bile ducts and gallbladder, causing cholangitis, cholecystitis, gallstones and so on. Experts particularly emphasize that it is also a misconception that marine fish are safer than freshwater fish.
Zheng Jianwei, chief physician of the Department of General Surgery of Beijing Tiantan Hospital affiliated to Capital Medical University: Chinese mycodysteriasis is actually seafood and freshwater fish from raw food, which causes a very high risk of liver cirrhosis and liver cancer in the southeast coast. The risk of Trestea sinensis and cirrhosis and liver cancer is more than 5 times greater than normal, generally around 4.5 to 6.1 times.
Myth two: High concentration of alcohol can kill bacteria
There is also a misconception that parasites in food can be killed by liquor, mustard and other spices.
Zheng Jianwei, chief physician of the Department of General Surgery of Beijing Tiantan Hospital affiliated to Capital Medical University: Many people have reached the disinfection standard after marinating with wine, vinegar or other materials, especially some of them are obviously polluted after being fished from the river or the sea, and they are pickled with high-concentration wine, but the high-concentration wine is very different from the high-concentration alcohol used for medical use, and the conditions for soaking such as concentration, time, and depth are not up to standard, and this so-called raw pickled food is still very risky.
Buy fresh food Choose regular channels
The national standards for raw and cooked foods in the mainland are different, and the inspection and testing of fresh foods is more stringent. If you must eat or make raw pickled food, you must buy fresh ingredients that meet the standards through formal channels.
Zheng Jianwei, chief physician of the Department of General Surgery, Beijing Tiantan Hospital affiliated to Capital Medical University: If you do not pay attention to quality standards, including collection, collection, transportation, storage and final kitchen processing, if any one link in this process is contaminated or stays for too long, or the temperature is not up to standard, there will be bacteria breeding. In the process of pickling, some such as high-concentration wines are also used as much as possible, the steeping time is too long, and it is necessary to soak them all.
Source: CCTV Finance