It’s best not to eat it. Shrimp is a high-protein food and is easily contaminated by microorganisms after death. If eaten at this time, it can easily lead to food poisoning accidents.

Dead shrimp can still be eaten if they are still fresh. The shrimp can be eaten as long as it does not deteriorate at room temperature for no more than two days. Or frozen and refrigerated, you can identify it with the naked eye: check whether the shrimp heads fall off or fall off easily, whether there is juice leaking from the shrimp body (note: it is juice, not ice water), and whether the shrimp heads and feet turn black. If the above situation exists, it is not new.

Extended information:

Crayfish decompose quickly after death and produce toxic substances such as histamine, which can breed harmful bacteria and easily lead to gastrointestinal infections such as diarrhea. If the cooked crayfish has a strong fishy smell, the shrimp body spreads straight, the flesh is soft and inelastic, the color becomes darker, and the shell has more sticky substances, it is likely that it was processed from dead shrimp.

To save trouble, many restaurants basically do not remove the shrimp heads and shrimp threads. The head of crayfish is the place that absorbs and processes the most toxins and easily collects dirt in the water. After the crayfish dies, it is also the place where bacteria are most likely to breed and produce toxins. It is recommended that the head and breastplate be removed before eating. When cooking, if cooking continuously, make sure it is fully cooked and cooked through.

1. Try to choose a place with good reputation and guaranteed sanitary conditions.

2. To eat crayfish at home, the crayfish should be stocked in clean water for two days and thoroughly washed before cooking.

3. When cooking crayfish, cook them thoroughly and use high temperature to fully kill any pathogenic microorganisms that may be contained in the crayfish. Generally, cook them over medium heat for 30 minutes.

4. Do not eat crayfish that have been left overnight.

5. In addition to removing the shrimp heads and shells, you also need to remove the shrimp threads. The specific method is to remove the head of the crayfish, peel off the back shell of the shrimp, and remove a thin line extending from the head to the tail in the middle of the shrimp meat. Some of these thin lines are black and some are white.

6. Do not eat the same food as grapes, pomegranates, hawthorns, persimmons, and beer, otherwise it will cause symptoms such as vomiting, dizziness, and diarrhea.

7. Although crayfish is delicious, it is best not to eat it more than twice a week.

Reference: Xinhuanet---Foodies, please note that crayfish and shrimp heads deposit the most toxins