Today friday, there is a vague feeling: a large wave of foodies began to stir again, ready to organize where to go to the whole meal ~ ~ ~ As a small editor of foodies, at this moment very much want to send a friendly tip: eat a delicious thing is a very wonderful thing, but - when eating the following thing, be cautious!
Recently, a netizen @ Tong (pseudonym)
Ordered a "crayfish set" online
After the takeaway was delivered, he was preparing to feast with his friends...
Fix your eyes on it, huh, what is it?
A look at the merchant package introduction: Tian Luo
But why does this snail grow so big? It's also a bit "familiar"...
Thinking of having seen reports about "Fushou Snail", @Tong immediately searched on the Internet and almost suffered from "black crying":
……
Netizen @Tong, who suspected that he had eaten Fushou snail and felt afraid, posted this experience to Weibo and received more than 2,000 messages, mentioning Fushou snail, as if everyone had a feeling of "smelling the wind and being frightened"
↓↓↓
So, here's the problem —
1
Is this one bought by netizens a Fushou snail?
What is a fushou snail?
Can you eat it or not?
Xiaobian consulted Teacher Lin of the Department of Dynamics of Guizhou University who focused on snail research, and Teacher Lin replied that from the pictures released by the netizen, the preliminary judgment was that it was a fushou snail.
Teacher Lin introduced that the scientific name of Fushou snail is large bottle snail, and the gastropod gastropod subclass of the animal kingdom mollusk phylum gastropoda pre-gill subclass, bottle snail genus.
Fushou snails are edible, but they must be fresh, cleaned, and cooked thoroughly at high temperatures.
Because fish, shrimp, shellfish, snails, etc. are the intermediate hosts of many parasites, and these parasites are often invisible to the naked eye. When a person eats these foods that are not fully ripe, the parasites can enter the human body and continue to develop in the human body, causing parasitic diseases and causing life-threatening.
2
How to tell whether it is a field snail or a Fushou snail?
Teacher Lin introduced that if from the perspective of the public, people can distinguish from the shell mouth and shell top of the snail, and the specific method can be shown in the following figure:
(Tip: Eating snails should also be cleaned and cooked thoroughly at high temperatures.) ）
Xiaobian search found that in early August this year, the food safety problem of "Fushou Snail" also attracted attention in Chengdu, and the local Food and Drug Administration also issued a consumption reminder for this:
Relevant experts have explained as follows on "whether it is dangerous to eat Fushou snail"
Food and Nutrition Information Exchange Center, Dr. Zhong Kai of Food Safety:
At the end of 2006, there was a Guangzhou roundworm infection in Beijing, dozens of people were recruited, some of whom were also brain damaged, and the culprit was Fushou snail. In fact, in the natural state, frogs, snails, fish, and shrimp are common intermediate hosts for parasites, such as the most familiar relationship between snails and schistosomiasis. However, the key to causing parasitic diseases is not Fushou snail, but the processing method, mainly raw or semi-raw food. In fact, the life force of parasites is very limited, afraid of cold, more afraid of heat, as long as it is fully heated, there is no undead parasite, including eggs. The "five points of food safety" recommended by the World Health Organization are very clear, one of which is to cook thoroughly, which means that the core temperature of the food reaches 70 degrees. At this temperature, proteins degenerate and coagulate, and the parasites naturally die.