Improper cooking of crayfish can easily lead to food poisoning
Experts therefore remind citizens that when eating crayfish, attention must be paid to food hygiene. If the cooking time is too short, bacteria will not be completely killed, which can easily cause food poisoning.
Due to high market demand, most crayfish are currently purchased from other regions. After long-distance transportation in the high-temperature summer climate, a significant number of crayfish die. Some restaurants even sell dead crayfish after deep-frying them. Because crayfish contain a large amount of histamine, once they die, histamine can be converted into toxic substances. Although consuming a small amount will not immediately cause poisoning, the cumulative effect of these toxins over time can lead to disease.
In addition, crayfish are the second intermediate host of lung flukes. If they are not cooked thoroughly, or if they are cooked by methods such as grilling, stir-frying, pickling, or marinating, people may become infected with paragonimiasis after consumption.
Experts also remind that if the crayfish's tail does not curl and the meat is loose when eating, it may be a dead crayfish, and it must not be eaten. In addition, the amount of crayfish consumed at one time should not be too large.