This article is 2800 words, 10+ hours to write, and it takes about 4 minutes to read
directory:
1. What is a choking crab?
II. Hairy cockles
Iii. What should I do?
IV. Conclusion.
The following information is only popular science and should not be regarded as a diagnosis and treatment recommendation, and cannot replace the doctor's individualized judgment on a specific patient.
Damei's mother fell ill, with fever, vomiting, diarrhea, and high neutrophils on blood routine examination.
According to my analysis, the culprit may be the choking crab at noon that day, when I reminded that the risk is still quite high, and I will not eat it.
My wife asked me if she could eat it, and I said you're an adult and you should make your own choices.
She chose to eat half of it -
And then there's —and then —and then
<h1 class="ql-align-justify" >: What is a choking crab? </h1>
【Ningbo Traditions】
Ningbo's food is mostly salty and fresh taste, of which "red cream crab" is a famous dish, and the price is quite expensive.
In the early years, fishermen in the Ningbo area of Zhoushan went to sea, and may have caught pike crabs, so they put them on the spot and choked to death in the salt brine they carried with the boat. Later, I found that the taste was quite good, because it was very fresh, and there was still some sweetness in the salty freshness, and this dish was passed down. [1] Because it chokes to death, it is called choking crab.
Interestingly, when I checked on Baidu Encyclopedia, it actually clearly stated that it was best to prepare a little medicine [2], which showed that the risk of choking crabs should be obvious to all.
What are the risks?
Relevant monitoring shows that every year due to eating a variety of shell shrimp and crab seafood, cases of gastroenteritis are not uncommon, I went to check the relevant literature, want to understand how much risk there is, as far as possible to give everyone an objective impression.
【The impact of the environment is not large】
In general, similar aquatic products, the risks to be considered are mainly bacterial risk, parasite risk, heavy metal risk, environmental pollutant risk and so on.
Unlike many other aquatic products, the impact of choking crabs and the hygiene and cleanliness of the surrounding environment is not very large. The main reason may be that the carapace will shield out a lot of pollution from the processing environment, so it mainly depends on the number and type of bacteria carried by the raw material itself.
Found such an article: "Mei Hongzhou, Chen Xiaoyan, Chen Zhongwei, et al. Correlation analysis of influencing factors of cooked food processing hygiene[J]. Chinese Journal of Preventive Medicine, 2009, 25(2):760-761.
The total pass rate of choking crab colonies is 5.26%, and the pass rate of coliform bacteria is 7.89%, which is much worse than the brine beef sampled in the same period:
【Coliform bacteria】
There are many pathogens in shellfish aquatic products that tend to cause acute gastroenteritis and even induce sepsis [3]. Among them, the coliform is probably the most familiar to everyone.
There are many risks of E. coli transmission in life, such as not washing hands before eating, dirty cutting boards, food left at room temperature for too long (especially high-protein ingredients), insufficient heating temperature, raw aquatic products, and not washing hands after pooping.
Symptoms that may cause intestinal tract, mainly abdominal cramps, may also appear watery stools, even bloody stools, but also pay attention to symptoms such as decreased urine output, pale skin, and dehydration.
【Can salt be sterilized?】 】
Very high concentrations of salt still have a certain bactericidal effect, mainly by creating a huge osmotic pressure, so that the cell plasma wall is separated.
For bacteria such as E. coli can be effectively inhibited, prolonging the stagnation period of bacterial growth, depending on the concentration of salt, in general, 10% to 80%, can play a partial role in inhibiting bacterial reproduction. [4]
【Do you have more heavy metals for crabs?】 】
Crustacean pike crabs belong to crustacean animals and will have an enriching effect on heavy metals in the environment, so it is still necessary to be vigilant against heavy metal content!
There are also relevant data detection in China. Referring to the national standard for the limit of pollutants in food, the heavy metal content in the fresh and complete choking crab sold on the market is obviously higher than that sold online, because the reason may be that the online sale will also be accompanied by rice wine brine, etc., so the solid content is relatively low.
If the complete choking crab produced in Ningbo has a chromium content of 0.1944 to 2.073 mg per kilogram, it is found that the chromium content of fresh pike crabs sold in the market is significantly higher than that of pike crabs sold online.
The reason may be that the online sale will also be accompanied by rice wine brine, etc., so the solids content is relatively low.
Generally eating a complete choking crab may have more gonads (that is, crab paste crab yellow) and other parts, and the heavy metal content is higher.
However, in addition to the concentration, you must also consider the amount of consumption and the frequency of consumption. If you refer to the relevant algorithms of JECFA (Food and Agriculture Organization of the United Nations and the World Health Organization Expert Committee on Food Additives), the overall risk is still relatively low.
The above is the risk of choking crabs, and in general, it is a problem of microbial contamination.
<h1 class="ql-align-justify" > two: hair cockles</h1>
However, the day before, Damei's mother had also eaten hair cockles and thought it was very delicious. Will this thing be risky and high?
Hair cockles (Scapharca subcrenata), blood cockles (Tegillarca granosa)
These two are completely different species, but given the similar nutritional value and risk, I will talk about it together. (蚶讀 [hān])
Common shellfish blood is hemoglobin, and hair cockles, blood cockles, their blood is a large amount of hemoglobin, in view of its special blood circulation system, so as soon as you open it, you can see a pool of blood. [5]
And many people basically just burn it slightly for the sake of deliciousness! I don't want the blood to drain inside! This will undoubtedly bring a lot of risks.
【Microorganism】
For example, the famous 1988 Shanghai hepatitis A pandemic is related to the fact that residents eat raw hair cockles that have been contaminated with hepatitis A virus.
The number of cases reported in two months was close to 300 000. [6] I was also in Ningbo, and someone in my family was sick, so I was sent to Beijing...
The hairy cockle is a filter-feeding animal that is more likely to enrich pathogenic bacteria in its surroundings.
Therefore, the FDA (Us Food and Drug Administration) judged that raw hair cockles and oysters are very high-risk foods, and bacteria and viruses in water bodies may greatly increase their risk.
In addition to hepatitis A, there is a common bacteria in the ocean that must be mentioned: Vibrio vulnificus, which can be easily isolated from hairy cockle oysters. It is very widespread and can penetrate the intestinal mucosa or infect humans through broken skin.
Severe cases may cause cellulitis and sepsis. In immunocompromised people, it can also lead to a fatality rate of more than 50%. [7]
【Heavy metals, environmental pollutants】
In terms of heavy metals, in 2010, the Ningbo Marine Environment Monitoring Center Station of the State Oceanic Administration also monitored the aquatic products of shellfish in the sea area of Ningbo [8], and in general, the conclusion of the heavy metal content assessment was that the risk was relatively low [9], and as for environmental pollutants, the risk of detection was acceptable, but there will be certain differences in different regions. [10]
<h1 class="ql-align-justify" > three: What should I do? </h1>
【Cooked food】
A friend of mine, a biological man who runs an aquarium V@ aquatic products, has a good saying: thoroughly cooked food, safe and worry-free.
Did I do a popular science boiling water shabu cup two days ago on the problem of water pollution? It is best to boil water that may be contaminated with E. coli for more than 1 minute, but some places clearly state that raw water must be used to choke crabs, not boiled water...
At least how many degrees? The opinion given by the USDA is [11] that the central temperature of the food requires that the general poultry meat be heated to 74 ° C, eggs and minced meats and the like heated to more than 71 ° C, and the steak pork chop grilled meat, fish and shrimp shellfish should be at least above 63 ° C, which is the minimum.
【After getting sick】
In most cases, general home care is enough, be sure to pay attention to drink more water, more rest, spit on vomit, you can take some symptomatic drugs, eat some easily digestible foods (protein is also to eat).
Prevention of dehydration may be considered by rehydrating salts if there is a high fever or severe symptoms and early medical attention.
When cooking, we should also pay attention to the separation of raw and cooked
<h1 class="ql-align-justify" > iv: ending</h1>
In short, from the perspective of this matter, I think it is still that sentence, I hope that through more science and reminders, this data will be brought to you, so that you can weigh the risks and benefits yourself and see if it is worth it.
For adults, it may be more difficult to educate, you at least start with the child, from an early age to educate him to develop a basic sense of safety.
References: (Updated April 10, 2019)
Mei Hongwei. Pike crab, choking crab and salted crab[J]. Food and Life, 1997(6).
[2] https://baike.baidu.com/item/%E5%91%9B%E8%9F%B9/4264866?fr=aladdin
Cao Huihui. Quantitative risk assessment of Vibrio parahaemolyticus in shellfish sold in major coastal cities in China[D]. Ocean University of China, 2010.
Qiu Dihong, Xu Dalun. Control of coliform flora in braised crab[J]. Food Science and Technology, 2006, 31(5):45-47.
[5] Fish in Salzburg. The culprit that once infected 300,000 people with hepatitis A was it! .2018
Kang Laiyi, Zhou Tingkui. Outbreak of hepatitis A in Shanghai in the spring of 1988[J]. Shanghai Medical Journal, 1989(2):64-65.
Chen Jiabei, Wang Hongling, Luo Hongyu, et al. Distribution and characteristics of Vibrio vulnificus in Hairy Cockles in Zhoushan City[J]. Chinese Journal of Health Inspection, 2018, v.28(10):41-44+49.
Ren Min, Xu Guofeng, Kong Dingjiang, et al. Status quo of heavy metal pollution of economic shellfish in Ningbo sea area and its risk to human health[J]. 2010, 27(9):58-60.
Ren Min. Regional distribution characteristics and health index evaluation of heavy metal residues of major economic shellfish in the coastal waters of Ningbo City[D]. Zhejiang University of Technology, 2010.
Jiang Jinhua, Tao Liang, Chen Yingxi. Concentration characteristics and risk assessment of polybrominated diphenyl ethers in offshore marine aquaculture organisms in Zhejiang[J]. Journal of Taizhou University, 2015, 37(6):1-7.
[11]https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart