Pickled seafood is made by pickling fish, shrimp, crab or seafood with wine, ginger, garlic and other seasonings, and then refrigerating or freezing. Although delicious, there are still many risks.

① Infected with parasites. Seafood will carry a large number of parasites, such as anisakis and clonorchiasis. However, liquor used for raw pickled seafood can't kill these parasites, and even after 24 hours of pickling, some eggs still survive. Eating raw and salty seafood often can cause parasitic diseases. These parasites will lurk in our stomach, liver, lungs and even brain, posing a threat to our health, ranging from diarrhea to life-threatening.

CCTV once reported that the experimenter detected the metacercaria of the parasite in a drunken shrimp bought by the reporter at random. Cyst is the larva of trematode, which will be adsorbed on the intestinal wall after entering the human body, and will remain in the body and even invade the internal organs when it grows up, which will seriously affect our health.

② bacterial infection. The most common bacterial infection is caused by Vibrio parahaemolyticus. Vibrio parahaemolyticus can multiply rapidly in the environment with 3% salt content, so it is easy to pollute seawater fish and shrimp and produce heat-resistant hemolytic toxin. If you eat seafood contaminated by this bacteria, it will cause food poisoning. There is also a kind of bacteria with high mortality called Vibrio vulnificus, which is mainly parasitic on seafood such as shrimp, crab and oyster. Once infected, it will cause acute necrotizing fasciitis of limbs and acute gastroenteritis. If septic shock occurs within 48 hours, it will be life-threatening and the mortality rate is 5%.

xiaoxiang morning herald once reported that Uncle Zhejiang was 58 years old and was sent to ICU because he ate a raw salted crab and was infected with Vibrio vulnificus. Fortunately, after timely treatment, my uncle saved his life.

③ virus infection. Many seafood are virus spreaders. Eating raw salted seafood may infect diseases such as gastroenteritis virus and hepatitis virus. For example: norovirus, hepatitis A virus, etc.

In p>1988, 3, people in Shanghai got hepatitis A epidemic, because the clams that ate hepatitis A virus were infected with hepatitis A virus.

the popularity of pickled food has a lot to do with the rise of video media in today's society. The rise of various short video platforms and the emergence of various eating and broadcasting have given food more room for development. At the same time, in order to gain more eyeballs and get more traffic, the anchors are constantly trying new ways to eat all kinds of food to make raw pickles shine.

Although delicious food is rare, our health is more important. In view of these risks of raw salted seafood, I still suggest that you eat less, and it is best not to eat raw salted seafood. If you want to eat seafood, you can steam it before eating. Especially people with poor immunity, don't blindly try to eat raw pickled seafood.