When it comes to fresh food, Cantonese people have something to say.
Whether it is Guangzhou, Shunde, or Chaoshan, fresh food is on the list.
But when it comes to eating “raw” the most, Chaoshan people can basically be called second, and no one dares to say first.
Whether it is blood clams, mantis shrimp, crabs, or oysters, add sea salt, soy sauce, garlic, chili, coriander to taste and soak, and it only takes half a day or a day to become a Chaoshan population. “Poison” in .
The raw pickles in the Chaoshan population are poisons that can’t be quit after eating once
A plate of raw pickling, the salt makes the plump seafood more connotative, the seasoning of soy sauce and garlic can make the taste even better, and the short-term pickling can keep the seafood meat elastic. Taste.
This kind of satisfying human pursuit of original taste is also a realm of “Your arsenic, my honey”.
However, from a medical point of view, it is really not recommended to eat more of this delicious food!
What are the potential hazards of raw and marinated seafood?
First, parasite infection
Whether it is fish, shrimp, crab, or shellfish, it is very likely to contain a large number of parasites, such as anisakis.
Although this parasite can be killed by soaking it in 60-degree white wine for 15 minutes, very few people use 60-degree wine to marinate deep seafood. The degree of yellow rice wine used in pickling seafood in most areas is only about 20°, so this parasite cannot be killed.
Once infected with this parasite, the patient will experience very obvious abdominal pain, vomiting, nausea, diarrhea and other symptoms, causing the gastrointestinal mucosa to suffer severe damage.
And this parasite is very likely to form abscesses in the urinary system and abdominal cavity, which is very harmful to health.
Second, infection with Vibrio vulnificus
Vibrio vulnificus refers to Marine Vibrio vulnificus, known as the silent killer in the ocean, which is carried in oysters, crabs, fish and other marine life Plenty of marine Vibrio vulnificus.
This bacterium is a Non-cholera Vibrio and can be contracted through eating raw seafood products, as well as through contact with infected seawater or seafood.
Once infected with marine Vibrio vulnificus, it will not only cause myositis and fasciitis, but also induce gangrene and sepsis, which is a great threat to health and life.
Third, get a virus
Many seafood can act as carriers of viruses, gastroenteritis-type viruses, hepatitis-type viruses and other disease-type viruses.
For example, hepatitis A virus, especially in clams, is very likely to exist in large quantities.
In 1988, 300,000 people in Shanghai suffered from a hepatitis A epidemic, which was caused by eating cockles with hepatitis A virus.
In addition, in some raw and marinated seafood, it is very likely that norovirus will exist.
For example, shellfish such as oysters contain a large amount of norovirus. Once infected, it will induce viral enteritis and cause severe diarrhea in patients. , vomiting and other symptoms.
Marine fish live in saltwater environments, so they don’t have parasites?
Many people think that marine fish are safe, because the sea water is salty, so there are basically no parasites.
But in fact, even seawater sashimi is not as safe as you might think, it also carries parasites and is also capable of infecting humans.
Among them, Anisakis is most likely to be parasitic on salmon, tuna, sea bass, cod, hairtail, grouper, herring, snapper, etc. may be infected by it.
Even with freezing, hot sauce, mustard, smoking, alcohol, etc., these bacteria, viruses or parasites may not be completely killed.
Therefore, no matter what kind of people you are, when eating seafood, you must cook it thoroughly, let alone eat raw and marinated seafood.
Once there is a poisoning reaction, such as abdominal pain, vomiting, constipation, fever, headache, etc., you need to be admitted to the hospital as soon as possible for regular treatment, and tell your doctor which raw foods you have used.
References:
【1】Scientific detection by Shanghai Epidemic Prevention Station shows that Qidong cockles carry hepatitis A virus [N]. People’s Daily, 1988-03-07.
【2】Liu Qiaobin. Eat cockles with caution to prevent hepatitis A infection[N]. Health Times, 2008-02-21(002).