After the annual summer fishing ban, fishermen have returned to the sea, leading to a significant increase in the supply of seafood. Seafood lovers are in for a treat, but they should consume it in moderation to prevent foodborne illnesses.
Undercooked or raw seafood can cause diarrhea
In Minzhong Town, Zhongshan, many people enjoy eating seafood raw, believing this preserves its unique fresh flavor. Cui, a local resident, used to eat seafood only after blanching it. One day, on a whim, he made fish sashimi from a several-jin fish and ate nearly half of it by himself. As a result, he suffered from vomiting and diarrhea that evening and had to go to the emergency department of the hospital. The doctor told him that eating raw seafood was the cause of his diarrhea.
According to Xian Junbiao, Vice President of Minzhong Hospital in Zhongshan, August and September are peak seasons for cholera and other digestive diseases, especially in coastal areas. This coincides with the continuous season for new seafood, and many people have the habit of eating it raw. Consuming raw seafood can easily lead to digestive diseases, causing diarrhea.
The bacteria carried in seafood mainly includes *Vibrio parahaemolyticus*, which can only be completely killed when thoroughly cooked. Seafood has a high rate of bacterial contamination. The incubation period for *Vibrio parahaemolyticus* food poisoning is generally 2 to 40 hours, with main symptoms including vomiting, abdominal pain, diarrhea, and stools that look like washing water or contain pus and blood. In severe cases, it can be life-threatening. In addition to waterborne bacteria, seafood may also contain parasite eggs and contamination from bacteria and viruses introduced during processing. Generally, seafood needs to be boiled for 5 minutes to be thoroughly sterilized. For intact seafood with hard shells, such as crabs and sea snails, it usually takes 30 minutes of cooking to ensure they are completely heated through.
Eating seafood with beer is not recommended
Many people enjoy drinking beer while feasting on seafood during gatherings. Xian Junbiao reminds everyone: Shrimp, crab, and other seafood products form uric acid in the human body. Consuming large amounts of seafood while also drinking beer can accelerate the formation of uric acid. An excessive buildup of uric acid in the body can trigger conditions like gout and kidney stones.
Avoid taking Vitamin C after eating shrimp and crab
After seawater becomes polluted, seafood such as shrimp, crab, clams, and oysters contain the chemical element arsenic. This is generally non-toxic, but when it encounters a large amount of Vitamin C, it can be reduced to arsenic trioxide, also known as arsenic. The amount of Vitamin C from a normal diet is not sufficient to reduce a lethal amount of arsenic, unless Vitamin C supplements are taken. Therefore, one should avoid taking Vitamin C pills within two hours before or after eating seafood. However, consuming an appropriate amount of vegetables and fruits (within 500 grams) containing Vitamin C along with sea fish is not toxic.
Do not consume excessive amounts of seafood
Although seafood is nutritious, it should not be consumed in large quantities. Overeating seafood can easily damage the spleen and stomach, leading to gastrointestinal and digestive system diseases, with symptoms such as allergies, bloating, abdominal pain, and vomiting. In severe cases, poisoning can also occur. Shellfish like snails, clams, and crabs have high cholesterol content, so people with high cholesterol and blood lipids should eat them in moderation.