recently
The experience of a woman in Shanghai,
Rush to the hot search.
She suddenly had a persistent fever,
The reason turned out to be the same as a month ago
Eat sashimi related.
Doctor:
The incubation period is from one month to several years
It's all possible
Ms. Bao from Shanghai went to Shunde with her friends to eat yusheng, and a month later, Ms. Bao, who had returned home, suddenly began to have a persistent fever.
After going to the hospital for an examination, Ms. Bao's two liver function indicators were abnormal, and the hematologist asked her if she had eaten raw food recently.
In the end, Ms. Bao was hospitalized for 8 days before recovering, and she needed to be hospitalized twice every other month after being discharged.
Ms. Bao said that doctors said that the incubation period of the parasite could range from one month to several years, and if a similar situation is encountered, it is recommended to seek medical attention in time.
After the incident appeared on the hot search
Many netizens are afraid: Don't dare to eat!
The food safety department has issued a reminder
Caution should be exercised when eating raw pickled aquatic products
In addition to sashimi, raw pickled aquatic products,
There are also greater food safety risks.
Early April,
Shanghai Market Supervision issued a reminder:
Consume with caution.
▼
In recent years, raw pickled aquatic products have become highly prized online. Many people marinate the live lobster, skin shrimp, crab and other seafood with high liquor, and then add coriander, millet spicy, minced garlic and other dipping sauces, refrigerate for a period of time and eat them raw directly, the taste is smooth and sweet.
However, the Shanghai food safety department previously issued a reminder that homemade raw pickled aquatic products have greater food safety risks, and they need to be cautious when eating.
The risk of eating raw and homemade pickled aquatic products is mainly due to the fact that the risks in the production of such foods are difficult to control.
Experts pointed out that the way of drunkenness and refrigeration can only temporarily inhibit some microorganisms, and cannot achieve the effect of completely killing microorganisms, not to mention that in the family environment, it is easy to use problems such as low concentration of alcohol, short soaking time, and untreated aquatic products, which further increases the risk of food safety.
Regarding the statement of some netizens that "garlic can be sterilized", experts said that under the conventional dosage, the allicin content in the garlic used in raw pickled aquatic products is far from reaching the level of sterilization and disinfection.
Taking Vibrio parahaemolyticus, a pathogenic bacterium in aquatic products, as an example, it can still multiply rapidly in the environment of 3.5% salt concentration.
Vibrio parahaemolyticus is one of the most common pathogens causing food poisoning in coastal areas, with an incubation period of 10 to 20 hours.
The main symptoms of patients are: epigastric cramps, nausea and vomiting, watery diarrhea, and some patients will have fever.
Once neglected, raw pickled aquatic products will carry parasites, microorganisms, and viruses, causing illness in the person who eats them.
According to reports, eating raw pickled marine fish and marine molluscs may be infected with anisakis nematodes.
Although humans are not suitable hosts for Anisakis worm, the larvae of Anisakis can parasitize the digestive tract of the human body, causing abdominal pain or allergic reactions in patients, and the symptoms are similar to those of surgical acute abdomen, which often leads to clinical misdiagnosis and doubles the pain of patients in the process of waiting for cure.
And raw pickled freshwater fish and shrimp,
Susceptible to liver flukes and lung flukes!
Hepatic flukes
Hepatic flukes, also known as clonorchiasis and commonly known as ichthyosis, is a zoonotic foodborne parasitic disease caused by Clonorchis sinensis parasitic on the hepatobiliary duct system of humans or animals.
Humans or animals eat raw freshwater fish or shrimp containing live cysts of liver flukes, and adult worms in the bile ducts of the liver can be found in about 1 month. Adults who live in the host can live up to 20 to 30 years.
Lung flukes
It is mainly parasitic on the lungs, and the second host is mostly brook crabs, crickets, etc., and eating raw or undercooked freshwater crabs and lobsters, such as drunken crabs, may lead to lung fluke infection.
furthermore
The virus can also pass through raw pickled aquatic products
Let people "fall".
For example, norovirus, a very common foodborne pathogen, can cause gastroenteritis after human infection, and symptoms such as nausea, vomiting, diarrhea, and abdominal pain appear.
The food safety department reminds consumers not to be greedy for "raw" and afraid of "cooked". When processing aquatic products, pay attention to the use of special cutting boards, and do not mix with other cutting boards for processing raw and cooked foods to avoid cross-contamination.
Consumers who are really difficult to give up raw pickled aquatic products are advised to go to formal channels to buy raw aquatic products that are legally produced and operated.
Reminder:
For the sake of health,
Everyone in everyday life
The eating habits of eating cooked food should be followed,
Try to avoid or eat less raw foods.
Source: Zhoudao Shanghai, Shangguan News, Newsroom, netizen comments, etc