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, an associate researcher at the Institute of Parasitic Disease Control in Jiangsu Province, said that the most common thing in China is called liver flukes in freshwater fish, and there is a worm called iscanthiasis 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 at Beijing Tiantan Hospital affiliated to Capital Medical University, said that The Tremadosoma hua is actually seafood and freshwater fish from raw food, causing a very high risk of cirrhosis and liver cancer in the southeast coastal area.
The risk of cirrhosis and liver cancer caused by Clonorchidis is more than 5 times greater than normal, generally around 4.5 to 6.1 times.
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 said that many people use wine, vinegar or other materials to pickle ingredients, think that the disinfection standards have been met, especially some from the river or the sea after the obvious pollution, with the so-called high concentration of wine pickled, but high concentration wine and medical high concentration alcohol is very different, and the conditions of soaking such as concentration, time, depth are not up to standard, this so-called raw pickled food is still very risky.
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.
Zheng Jianwei said that if raw food does not pay attention to quality standards, including collection, collection, transportation, storage and final kitchen processing, any link in the process is contaminated or stays 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.
Comprehensive CCTV News, Voice of the Greater Bay Area
Source: Yangcheng Evening News