In the crisp autumn season, crabs become the darling of the table with their unique deliciousness. The truth behind this is far more complex than meets the eye, though. The king of seafood, crabs, although nutritious, rich in protein and trace elements, also carry unknown risks. When enjoying this delicacy, few people stop to think: do we really know about crabs, or more accurately, do we know which parts to avoid?
With the deepening of scientific research, more and more evidence suggests that some parts of the crab's body may accumulate substances that are not conducive to human health. These parts, if consumed indiscriminately, can pose a threat to our health. This is especially important for those with specific health conditions. However, the general eating habits and the pursuit of good food often make us overlook this.
Nutrition and potential risks of crabs
Crabs, revered for their unique flavor and rich nutritional content, have become a treasure on many tables. It is rich in high-quality protein and essential trace elements, such as zinc, selenium, calcium, etc., which are beneficial to human health. However, crabs likewise carry potential risks that cannot be ignored. Crabs that live in the aquatic environment are prone to accumulation of harmful substances from the water body, including heavy metals and bacteria. The accumulation of these harmful substances, especially in certain parts of the crab, can cause health problems due to long-term or improper consumption.
Three crab parts that need to be handled with caution
Viscera: The visceral parts of crabs, especially the hepatopancreas (commonly known as crab roe), are delicious but are the hardest hit areas for the accumulation of harmful substances. These sites are prone to the concentration of large amounts of heavy metals such as lead, cadmium, etc., as well as other environmental toxins.
Crab gills: As the respiratory organ of crabs, crab gills also adsorb and accumulate bacteria, viruses and microscopic particles in the water body while filtering oxygen in the water. Therefore, the gills of crabs are another part and should be thoroughly removed before consumption.
Crab roe: While crab roe is a delicacy sought after by many people, in some cases, crab roe can be rich in bacteria and harmful substances, especially crabs from areas of unknown origin or heavily polluted water. Therefore, you need to be extra careful when choosing crab roe to ensure that its source is safe and reliable.
Recommendations for safe consumption of crabs
Preparation before eating crab is crucial to reduce health risks. First of all, wash the crab thoroughly, especially its internal organs and gills, and these parts should be discarded. Secondly, crabs should be cooked completely or steamed thoroughly, as high temperatures can effectively kill most of the bacteria and parasites. Finally, certain groups of people, such as pregnant women, children, and people with a weakened immune system, should be cautious about eating or avoiding crabs to prevent food-induced health problems.
Case Study
A case of heavy metal poisoning caused by the consumption of incompletely cleaned crab offal demonstrates the importance of thorough cleaning before consumption. Another case was a case of food poisoning caused by eating crabs that contained too much bacteria, emphasizing the need for thorough cooking.