Doctors urgently remind you that crayfish cannot be eaten like this!

Expert of this article: Zhang Zheng, PhD in Nutrition and Food Hygiene, Soochow University

It’s crayfish season

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Facing various flavors of crayfish

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Netizens shouted:

"Your Majesty" can't do it!

Such delicious lobster

How can you resist eating only one pound?

What nutrients does crayfish have?

Why can’t you eat more?

What are the health risks of eating too much?

What kind of lobster is not recommended to eat?

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Please read this article carefully

What nutrients does crayfish have?

Crayfish meat contains 8 essential amino acids needed by the human body. The amino acid composition is better than that of ordinary meat. Polyunsaturated fatty acids account for a large proportion of the fatty acids it contains. The content of fat-soluble vitamins such as vitamin A, D, and K is also high. In addition, it also contains a large amount of calcium, phosphorus, iron, zinc, manganese and other trace elements.

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What are the possible health problems of eating crayfish?

Pollution factors related to crayfish include: heavy metal pollution (lead, mercury, arsenic, cadmium), pathogenic bacteria pollution (Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Pseudomonas aeruginosa), parasite contamination (Lung fluke), and shrimp washing powder related pollution (oxalic acid, sulfite, nitrite, citric acid).

Among them, eating crayfish causes the most serious health hazard - rhabdomyolysis syndrome, also known as Haff disease.

The specific pathogenic factor of this disease is still unclear, and the incidence is low. The main manifestations are significantly increased creatine kinase, muscle soreness, and myoglobinuria (reddish-brown urine).

According to existing disease control survey data, the risk of crayfish-related rhabdomyolysis syndrome is related to the amount consumed, but the severity of the disease is not correlated with the amount consumed, nor is it correlated with the consumption of shrimp roe and shrimp threads.

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The issue of heavy metal pollution in crayfish has always been controversial, but its content is mainly affected by the breeding environment of crayfish:

The levels of lead, arsenic and cadmium in the parotid gland and roe of crayfish are higher than those in shrimp meat.

The mercury content in shrimp meat is higher than that in parotid gland and shrimp roe;

The heavy metal content in juvenile shrimp is higher than that in adult shrimp.

Despite this, the heavy metal content of farmed crayfish on the market is mostly below the hygiene standards, and the health hazard is small. There have been no reports of heavy metal poisoning caused by eating crayfish, but there are still certain potential health hazards if consumed in excess.

The health hazards of pathogenic bacteria and parasites are relatively small and can be basically eliminated after being fully cooked. The contamination related to shrimp washing powder can be removed after the crayfish are fully washed and will not cause relevant health hazards.

Can’t eat too much crayfish?

Although crayfish is delicious, you should not eat too much.

As mentioned earlier, the risk of crayfish-related rhabdomyolysis syndrome is related to the amount of crayfish consumed. Crayfish also contain trace amounts of heavy metals, so crayfish should not be eaten too much or every day.

Crayfish is rich in protein. If consumed in excess, it will cause digestive stress and cause indigestion.

Crayfish are often cooked with a lot of oil and spicy flavors, and eating too much will increase the burden on the stomach and intestines.

Which preparations of crayfish are best not to eat?

Since crayfish may contain a lot of bacteria and lung flukes, eating them raw or half-cooked cannot kill the pathogenic bacteria and lung flukes, so crayfish cannot be eaten raw. It is best not to eat drunken crayfish, shabu-shabu crayfish, or short-time stir-fried crayfish.

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Crayfish is high in protein, so people with allergies are not recommended to eat crayfish.

The purine content of crayfish is 60mg/100g, which is a medium-purine food. Although gout patients can eat low- and medium-purine foods, gout patients should still be cautious about eating crayfish, and it is best not to eat it.

How to select and process crayfish?

Choose good crayfish

The first thing to pay attention to is the source of crayfish, because the degree of pollution of crayfish is closely related to the quality of breeding water, so try to choose crayfish that are artificially bred or caught in places with better water quality.

When buying crayfish, try to choose those with bright colors and active claws.

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The right way to deal with it

Don't rush to process the lobster after buying it. You can keep it in clean water for a few hours, then use a brush to scrub the mud and stains on the surface of the lobster, remove the head and pull out the shrimp thread; drain the water and pre-fry it in oil, which can effectively kill the microorganisms that may be contained in the crayfish, and then proceed with the subsequent seasoning and frying steps.

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