In addition to viruses, what other foodborne diseases can fish bring?

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Some time ago, the new coronavirus was detected on the salmon in Xinfadi, Beijing, which caused widespread concern. Salmon are more likely to be contaminated and are unlikely to be hosts of transmission of the new coronavirus. In addition to viruses, what are the causes of foodborne illness caused by aquatic products?

If you eat fish that is not fresh, or for people with allergies, it is very likely that histamine poisoning will occur. Patients often have facial and general flushing within 10 minutes to 2 hours after eating fish, accompanied by nausea, headache, diarrhea, abdominal pain and other general discomfort, and some patients will also have urticaria, and even severe symptoms of arrhythmia.

Therefore, when eating fish in summer and autumn, you must pay attention to distinguish whether the fish is fresh. So what are some tips to prevent histamine poisoning in fish?

For patients with histamine allergy, avoid eating "green skin and red meat" fish with high histamine content, such as: bonito, tuna, saury, mackerel, etc., there are also cases of eating shrimp and crabs, resulting in histamine allergies. Of course, such friends also often have some drugs to relieve histamine allergies, so as to avoid allergies caused by other foods contaminated by histamine foods.

Learn to recognize fish that are not fresh, which manifests itself in the form of sunken eyeballs, distended abdomen, and fragmented and separated from the bones.

If the fresh fish is not refrigerated, it needs to be cooked and eaten as soon as possible, otherwise please freeze it. Even if you cooked aquatic products, eat them as soon as possible, don't think that putting them in the refrigerator is equivalent to putting them in a safe.

For green-skinned red meat fish with high histamine content, it is necessary to wash thoroughly during cooking, remove the head, internal organs and blood clots, and then cut the fish in half and soak it in cold water. Adding a little vinegar and hawthorn to cooking can effectively reduce more than 65% of histamine in fish.