Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins, causing food poisoning. Crabs contain more histidine. The longer the crab dies, the more histidine accumulates in the body. Even if the dead crab is cooked, this toxin is not easy to be destroyed.

In addition, there are cysticercosis and Vibrio parahaemolyticus in the body surface, gill and gastrointestinal tract of crabs. If it is not disinfected at high temperature, paragonimiasis will cause lung damage after entering the human body. If Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, and symptoms such as intestinal inflammation and bleeding will occur. So crabs should be kept fresh and steamed thoroughly to avoid food poisoning. If you eat bad crabs, you will have symptoms such as abdominal pain, nausea, diarrhea, and even septic shock, which is life-threatening.

Extended data:

Crab's body is divided into head, chest and abdomen. The head, chest and back are covered with head and breastplate, and the shape varies from species to species. There are 1 and 2 pairs of antennae in the center of the forehead, and compound eyes with stalks on the outside. The mouthparts include 1 pair of big jaws, 2 pairs of small jaws and 3 pairs of jaws. There are five pairs of chest feet on both sides of the head breastplate. The abdomen degenerates, flattens and bends on the ventral surface of the head and chest. The male abdomen is long and narrow, mostly triangular, and only the first two pairs of appendages are deformed into connectors; The female has a broad abdomen, and there are 1 pairs of double-branched appendages in the 2nd to 5th sections, which are densely covered with bristles for holding eggs. Most crabs are marine, with the most species in tropical shallow waters.

Eat crabs with wine.

1. White wine and dry white wine have bactericidal effect and refreshing taste. The sour taste of liquor can awaken taste buds and make people feel happy and refreshing.

2. Red wine: The tannins of red wine react with crab meat, which can easily remove the fishy smell of crab meat.

3, liquor: people with spleen and stomach deficiency and cold eating crabs are prone to abdominal pain and diarrhea, and liquor that promotes blood circulation and dispels cold can alleviate or eliminate these uncomfortable feelings.

4. Yellow rice wine: It can improve the taste, in which alcohol can remove fishy smell and add sweetness.

People's Network-Although crabs are delicious, they are taboo.