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 to marinate fish, shrimp, crab and other seafood or river fresh, marinate with wine, ginger, garlic and other spices, and then refrigerate or freeze it. Although delicious, the media has also recently reported many cases of people infected with parasites after eating. Can "raw pickled" seafood be eaten? Can liquor, mustard, etc. kill parasites in ingredients? What are some common misconceptions? Let's take a look.
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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 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, Beijing Tiantan Hospital affiliated to Capital Medical University:
Rosteris is actually from raw seafood and freshwater fish, which causes a very high risk of cirrhosis and liver cancer along our 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.
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Myth 2:
High concentrations of alcohol 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, Beijing Tiantan Hospital affiliated to Capital Medical University:
Many people use wine, vinegar or other materials to pickle, think that this disinfection standard is met, especially some from the river or the sea after the obvious pollution, and then use the so-called high concentration of wine (pickling), but this high concentration of wine and this medical high concentration of wine (fine) is still very different, and soaking this condition such as concentration, time, depth is not up to standard, so in fact, this so-called raw pickled food is still very risky.
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Buy fresh food
Choose a regular channel
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 in regular channels.
Source: CCTV News Client (CCTV Reporter: Yu Jingying)
Producer: Mou Yanqiu Chen Jingchun
Editor: Liu Yiran
Proofreader: Guiting