On a hot day, I guess many people are blowing on the air conditioner, brushing Weibo, watching the "100 delicious recipes for crayfish" shared by those cooking bloggers and determined to practice these practices at night, right? The arrival of the crayfish season is indeed very happy, but the news that diners almost died due to improper consumption of crayfish in previous years is still heart-wrenching. Compared with crayfish, there are several seemingly delicious animals, as long as the method of consumption is slightly improper, it will bring greater danger to diners. Let's give you a preventive injection.
The African Giant Snail: The "Accomplice" of Rats
Before talking about this, I have to say a thriller news from more than thirty years ago:
On June 27, 1985, zhong qiugui, chairman of Jinlan Food, a well-known soy sauce factory in Taiwan, and his family were hospitalized after eating raw African snails, resulting in the death of a family of five. The cause of death given by the hospital was: infection with Guangdong live blood nematode due to raw african snails, which caused the death of acute meningitis.
Let's try the direct murderer of this case, the Guangdong live bloodworm.
Guangdong live blood nematode is a parasite of the family Hematodes, because it parasitizes the lungs of mice, and is also called murine lung worms. It is a zoonotic pathogen that will invade the central nervous system or cerebrospinal fluid of the human body, causing meningitis, causing headaches, fever, facial paralysis, etc., and serious conditions can cause dementia and even death.
Strangely, Zhong Qiugui's family obviously ate African snails, not rats, how did they get infested by rat lung insects?
In fact, the African snail has made an accomplice to the rats!
The African giant snail (scientific name: achatina fulica) is a gastropod, a terrestrial snail. Commonly known as brown cloud onyx snail, vegetable snail. During the Japanese rule period, Professor Shimojo Kuma was introduced to Taiwan from Singapore due to food considerations, but due to the lack of management, it caused the invasion of foreign species, and was listed as one of the world's top 100 foreign invasive species, which seriously affected the field ecology of various countries.
The growth of Guangdong live blood nematode is divided into three stages:
◆ Stage 1 larvae: The eggs of Guangdong live blood nematode hatch into larvae in the body of the rodent and are excreted through the feces of the rodent.
◆ Stage II larvae: Snails and other mollusks accidentally ingest murine feces containing blood nematodes when feeding, and Guangdong live blood nematodes into snails and other mollusks.
◆ Stage III larvae: Some ignorant and poor humans eat African snails raw, and the live nematodes parasitize in the human brain and do not continue to develop.
The invasion of african snails naturally includes places where rats of all kinds are frequently found.
So, how to eat it to be at ease? The weakness of the Guangdong bloodworm is obvious - it is afraid of high temperatures, and it is not too high a high temperature to kill it.
Generally speaking, when professional chefs cook snails, whether they are quick to fry or cook, at least put them in heating conditions above 70 degrees Celsius, and continue to heat for more than two minutes before they can be eaten by diners.
Pufferfish: "Delicacies" and "duck poison" are only in the palm of the hand
Pufferfish contain a powerful spiritual toxin - pufferfish toxin (referred to as ttx), just like a porcelain-touching grandfather can stop the vehicle and cause traffic congestion, ttx can intercept the rapid sodium cation flow in human muscle cells, thereby inhibiting muscle contraction, and eventually lead to muscle paralysis, and even shock and death.
Bulbophyllum (Source: Wikipedia)
Without further ado, we dissected the pufferfish and analyzed its toxins to know how to eat them safely.
◆no.4 Pufferfish muscles - pufferfish do not contain ttx when they are alive, but the toxins in the internal organs can penetrate into the muscles after death, because as long as we kill the pufferfish, its muscles still contain a small amount of toxins (sinister enough) This part of the muscle is often used to cook, pickle or make canned and fish floss after being processed by qualified cooks.
◆no.3 River puffer blood, eyes, gills and skin - river puffer skin is often used to make edible gelatin, and blood is one of the good raw materials for fertilizer.
◆no.2 Puffer liver - ttx is effective in medicine for certain diseases, so it is also used for medical purification, and puffer liver is an important raw material for purifying ttx.
◆no.1 River pufferfish ovaries - this part has the highest content of ttx, so all the treatment related to the mother pufferfish, the masters will be more cautious. Also because of the high toxin content, the puffer fish ovary also has a good use - insecticide.
In summary, the parts involved in our consumption include the muscles, skin, and liver (medicinal) of pufferfish.
How to deal with it is scientifically safe?
Summary of ttx weaknesses:
Weakness one: fear of high temperatures. At a temperature of 200 °C during cooking, heating for 2 minutes can destroy most of the ttx.
Weakness 2: Weak alkali resistance. Rinse with 5% sodium carbonate for more than 2 hours before cooking, which can effectively reduce the ttx content.
Of course, there is the most important one before this, which is completely removed and cleaned up its highly toxic internal organs.
Yellow Eel: Catch alive, kill and eat now!
How many yellow eel sections in Mao Blood Wangli is one of the criteria for measuring the boss's real unreality.
Yellow eels are indeed delicious, but we will see that many aquatic shops or restaurants will emphasize that yellow eels should be "eaten and killed", I remember that there was a TV series that said that yellow eels were transported from far away to the emperor's concubines, and as a result, there were only two alive to the palace, and the people in the imperial dining room also said "kill quickly".
The body shape of the yellow eel and the eel have similarities, both are slender and snake-like, scaleless, mucus secretory, up to 100 cm long. But in fact they are not taxonomically identical. However, customary designations are often confused, such as referring to eels as white eels. (Source: Wikimedia Commons)
As if it feels like the chef must give the yellow eel to die, the yellow eel can't die first, why is this?
It turns out that there is a histidine substance in the yellow eel, which is actually beyond reproach, histidine is one of the most common amino acids in proteins, and in recent years it has been found that it is necessary for infants and young children, and the same is true for adults. Its structural formula is as follows:
When the yellow eel dies, histidine, under the action of decarboxylase and bacteria, turns to histamine.
Knock on the blackboard! Adults who consume more than 100mg of histamine will cause histamine poisoning, mild dizziness, rapid heartbeat, accompanied by vomiting and nausea, redness, swelling and itching of the skin; severe breathing difficulties or even unconsciousness.
Experiments have proved that the carcass of dead eels that produce a large amount of histamine, after high temperature heating of more than 100 degrees Celsius, its histamine is not easy to be destroyed, because the yellow eel tries to "eat now and kill" as much as possible.
Silkworm Chrysalis: A sick guy
Silkworm pupae, with its rich protein and amino acids, has become a strongly recommended alternative cuisine of the heavy cuisine, but since the late 1980s and early 90s, there have been more and more news and cases of poisoning due to the consumption of silkworm pupae, how can a small silkworm pupae cause poisoning?
Tulip silkworm pupae (Source: Qiannong Network)
In fact, at present, for the poisoning incident caused by silkworm pupae, the reasons are very varied, that is to say, the poor silkworm pupa itself is already a "disease-ridden" guy. Here are two common ones:
◆ Situation 1: Silkworm pupae are contaminated with various bacteria. Silkworm pupae are contaminated with a variety of bacteria, fungi, these guys after wanton reproduction, and then mold to produce toxins, so that the pupa protein degeneration, and decompose to produce toxins.
Countermeasures: Silkworm pupae can not be left too long before eating, generally not more than a week in winter, hot days to eat in one day.
◆ Situation 2: The silkworm pupa itself is also prone to "its own characteristic disease", that is, it will be spread by silkworm eggs and silkworm powder on the "microparticle disease", which is caused by microsporidium parasitizing the silkworm body, and it is very easy to be poisoned by eating this silkworm pupae.
Countermeasure: Learn to discern. Blackened or pink, or silkworm pupae with a spicy and spicy taste, do not eat.
In summary, the author personally recommends that the above types of cuisine should not be easily tried, if you must try, you must choose qualified restaurants and cooking staff, do not deal with them yourself.
Recommended reading: Related topic "Toxic, but really fragrant!" 》
【Reference】
Research on the Safety of Tetrodotoxin in Farmed Puffer Fish, Jiang Tao et al., The 8th Asia-Pacific Medical Toxicology Conference and National Forum on Poison Control and Treatment (2009)
Food Safety and Processing and Utilization of Pufferfish, Li Zhen et al., Fishery Modernization, No. 05, 2006
Research status and prospect of African giant snail in China, Guo Jing et al., Southern Journal of Agricultural Sciences, No.4, 2005
Four Instructions for Eating Eel, Xu Safety, China Food, No. 11, 1993
Author: Yin Yuanzong