During the SARS period, people thought it was an army sent by the enemy-civet cats;
At the beginning of the attack on Wuhan, the enemy sent an air force-bats;
It was almost over, and I realized that the enemy had a navy, especially deep-sea salmon!
Salmon is "very busy" recently, and I guess I don't know how to get involved in this "war".
The relationship between salmon and COVID-19 is incalculable, but the three risks identified by salmon are even more terrible. How to eat salmon is safer?
Salmon, as a kind of deep-sea fish, has high nutritional value and is increasingly sought after by urban residents and treasure moms.
Its meat is elastic and delicious. As a representative of deep-sea fish, it is naturally a typical representative of omega-3 polyunsaturated fatty acids, rich in EPA and DHA, which helps to reduce blood lipids. At the same time, EPA and DHA also play an important role in the development of children's brain neurons and visual development. Many infant milk powder and rice paste have added these two fatty acids.
Eating a proper amount of salmon regularly is of great benefit to the prevention of cardiovascular and cerebrovascular diseases in middle-aged and elderly people and the development of children's intelligence and vision.
Salmon belongs to green-skinned red-fleshed fish.
They are not toxic by themselves, but the histidine content in these fish is high. When fish is stale, bacteria will convert histidine into histamine, and a large amount of histamine accumulation will cause allergic poisoning.
The incubation period of poisoning is generally 0.5- 1 hour, with a minimum of 5 minutes and a maximum of 4 hours. Poisoning is characterized by rapid onset, mild symptoms and quick recovery. The incidence rate can reach about 50%, with occasional deaths.
The main symptoms of poisoning are blushing, dizziness, headache, palpitation, chest tightness and shortness of breath. Some people will have conjunctival congestion, dilated pupils, blurred vision, facial edema, edema of lips, numbness of mouth, tongue and limbs, nausea, vomiting, abdominal pain, urticaria, flushing all over the body and decreased blood pressure.
Food goes bad easily in summer. Pay attention before buying and cooking, and check whether the fish is fresh. If the fish eyes turn red, the color is not fresh, and the fish body is inelastic, it means that the fish has gone bad and can't be eaten any more. People with allergies had better not eat this kind of fish.
Vibrio parahaemolyticus is a halophilic bacterium. It exists in coastal seawater, seabed sediments and seafood such as fish and shellfish.
Vibrio parahaemolyticus can survive for less than 2 days in fresh water and more than 47 days in seawater.
Food containing a small amount of bacteria can increase rapidly after 3-4 hours at 30-37 degrees, and can cause food poisoning and gastroenteritis.
The incubation period of poisoning is generally 6- 10 hour, the shortest is 1 hour, and the longest is 24-48 hours. The main symptoms are nausea, vomiting, diarrhea, abdominal pain, fever, headache, sweating and thirst. Most patients can return to normal in 2-3 days; A few severe patients may have vomiting, diarrhea and excessive dehydration, which may lead to shock, coma and even death.
The high temperature in summer is also the season when a large number of seafood are on the market. In addition to salmon, other marine fish are also favored by Vibrio parahaemolyticus. Every year from June to September, it is the high incidence season of food poisoning by Vibrio parahaemolyticus.
Aquatic organisms basically have parasites, even salmon from deep-sea fish is no exception.
The parasites on salmon are mainly anisakis nematodes, which are found in many marine fish and shellfish. Japanese people like to eat sashimi, so there are relatively many cases of parasitic infection reported in Japan in the world.
At present, most salmon on the market are farmed artificially. In the process of breeding, the water body is controlled and drugs are applied to inhibit the growth of parasites. Therefore, the possibility that farmed salmon is infected by parasites is low, but it is not absolutely safe. Most of the salmon eaten raw in Japan comes from Norway and is farmed. However, there are more than 654.38+400,000 reported cases of atypical human infection in Japan, which is the highest in the world.
Deep freezing can kill insects. The FDA stipulates that salmon meat must be frozen at -35℃ 15 hours, or at -20℃ for 7 days before it can be eaten raw, while the EU requires freezing at -20℃ 1 day or above. China's standards are similar to those of the European Union. Therefore, salmon treated through formal channels as required is less likely to be infected with parasites.
However, many domestic salmon are pretending to be rainbow trout, which belongs to freshwater fish. The parasitic infection of freshwater fish is far more serious than that of marine fish, and the living environment of freshwater fish is closer to human beings, and the infected parasites are more harmful to human beings, so freshwater fish rarely eat raw. If rainbow trout is eaten raw as salmon, the possibility of parasitic infection is greatly increased.
Any food has edible risks, high or low, and the handling method is also very important.
If you don't want to bear any risks brought by salmon, the best way is not to eat it.
Choosing between delicious food and food safety is something we always need to do. If we want an absolutely safe food, I'm afraid we will starve to death.
Salmon processed through formal channels according to requirements contains few parasites and bacteria, but it may be contaminated during transportation, storage and processing.
For example, the "back pot" salmon in the COVID-19 epidemic did not detect COVID-19 before entering the contaminated site.
Salmon has to go through many customs from the farm to the table. Any intermediate link that goes wrong will be contaminated by parasites or bacteria. So the risk of eating raw salmon is still quite high.
If you really like the taste of raw salmon, eat it once in a while, and try to choose reliable merchants to reduce risks. The more times you eat, the greater the risk. "You often walk by the river, how can you not wet your shoes?" .
Many people who like to eat salmon raw think that it won't taste like that after it is cooked. There is sometimes a balance between the pursuit of delicacy and food safety.
In the past, Japanese seldom ate salmon raw, but they usually pickled it before roasting. This way of eating, think about it, should taste good, too.
From the perspective of food safety, it is a better choice to cook before eating. High temperature is very "fatal" to parasites and bacteria.
For example, Vibrio parahaemolyticus is not heat-resistant, and it can be killed by heating at 75 degrees for 5 minutes or heating at 90 degrees 1 minute.
Generally, heating to 70 degrees can kill anisakis in 4-5 minutes.
Especially for the baby to eat salmon, it should be cooked thoroughly. After all, children's ability to resist risks is lower than that of adults.
Usually when we eat sashimi, we dip it in mustard, vinegar, ginger juice, garlic paste and so on. Can these seasonings kill parasites and bacteria?
The truth may be a little cruel.
According to the paper "Tolerance Test of Calamagrostis angustifolia Larvae to Seasoning, Insecticides and Traditional Chinese Medicine" published by Medical College of Yanbian University in 20001,Calamagrostis angustifolia can survive in vinegar for 105 hours. Survival in ginger juice 10 hour; Survive in garlic paste for 7 hours; Survive in highly alcoholic liquor for 24 minutes.
Investigation on the infection of Heterosceles in the East China Sea in 2006 and the study on the tolerance of larvae to mustard showed that it took 55 minutes to kill Heterosceles by soaking in mustard solution.
We usually eat sashimi, but we just dip in it and eat it "through the motions", just like a dragonfly, which has little effect on killing parasites.
Vibrio parahaemolyticus is sensitive to acid, and can die in vinegar diluted twice 1 min.
However, seafood is not only infected with Vibrio parahaemolyticus, but also infected with other bacteria, such as Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Proteus mirabilis and so on.
Through experiments, the antibacterial effects of various seasonings are as follows:
The sterilization rate of high-alcohol liquor is about 88%, vinegar is about 66%, mustard is about 59%, garlic is about 50%, and the sterilization effect of ginger is very weak.
Actually, when you eat sashimi, you just dip in some seasoning and eat it. The contact time is very short, and the sterilization effect with these seasonings is not great.
But when eating sashimi, it is still recommended to dip these seasonings.
From the analysis of traditional Chinese medicine, sashimi and other sashimi in Japanese cuisine are basically cold, and it is even colder when eaten raw. Ginger, garlic, mustard, high-alcohol liquor and vinegar are all warm and have the effect of dispelling cold, which can neutralize the coldness of sashimi and reduce the harm.
Cold will reduce the function of the spleen and stomach and the immunity of the body, and bacteria and parasites in sashimi are more likely to cause disease. If the spleen and stomach function is good and the body immunity is strong, the resistance to bacteria, viruses and parasites will be stronger. Under the same circumstances, the possibility of getting sick will be reduced.
Therefore, traditional Japanese cuisine will be accompanied by these seasonings, not just embellishment or seasoning, but the understanding and inheritance of Chinese medicine.
In addition, Japanese cuisine is often equipped with a special leaf-perilla leaf, which can detoxify fish and crabs, actually neutralizing the coldness of fish and crabs, reducing the damage to the spleen and stomach and avoiding the symptoms of gastroenteritis.
There is a legend about perilla.
Legends are not necessarily true, but most of the knowledge of Chinese medicine is obtained through observation and practice in life. When eating cold seafood such as crabs and shellfish, with some perilla leaves, you can try to avoid gastrointestinal problems. This method is also very popular in many coastal cities, and the seemingly established eating habits actually contain the truth of Chinese medicine.
Except human milk, no food grows according to human needs, so any food has certain risks and is not perfect for people.
We should correctly look at the shortcomings of various foods. If we want to find perfect and absolutely safe food, I'm afraid we will starve to death. At the same time, we should also look at the advantages of each food objectively. If you rely too much on a certain food, you will get the opposite result.
Understand the characteristics of various foods, use them rationally, foster strengths and avoid weaknesses, and let foods play a healthy role.