It’s the season for fancy crayfish, skewers, and seafood. I believe many friends are already buying ingredients and cooking delicious food with their families and friends. While enjoying delicious food, some hidden dangers of food safety are around you. These food safety common sense cannot be ignored.

Crayfish with ice beer, beware of gastroenteritis

Crayfish are aquatic products and can easily carry parasites. Cooking at high temperatures and cooking thoroughly will eliminate parasites. Many crayfish have a strong, spicy taste after being cooked. Eating too much can easily irritate the stomach. If the crayfish is not cooked thoroughly during processing, or the crayfish is not fresh, it is likely to cause acute gastroenteritis after consumption. At the same time, drinking cold beer will cause the temperature of the drinker's gastrointestinal tract to drop rapidly, reducing blood flow and affecting digestive function. A common symptom is diarrhea.

Therefore, when cooking crayfish, the taste should not be too spicy to reduce gastrointestinal irritation. At the same time, it is not advisable to eat too much at one time, especially people with weak stomachs should eat with caution.

Seafood with beer increases the risk of gout

The essential cause of gout is that the concentration of uric acid in the blood is too high, which forms uric acid crystals and deposits in the joints and kidneys. Seafood is a high-purine, high-protein food. During the body's metabolism, purine is decomposed to produce uric acid; a large intake of protein will also promote the formation of uric acid. Many people often pair it with alcohol when eating seafood, which will further increase the content of uric acid and increase the risk of gout.

Eat barbecue this way to stay away from carcinogens

During the barbecue process, the protein in the lean meat is burnt and blackened, and turns into a large amount of heterocyclic amines, while the fat When the fat in the meat is scorched and blackened, a large amount of benzopyrene is produced. Both substances are carcinogens.

It is recommended to cut off any accidentally burned areas during barbecue and throw them away. If you really can't control the heat, you can wrap the food in a layer of tin foil before baking. Additionally, meat can be marinated and then grilled. It’s best not to keep adding seasonings while grilling to avoid taking in too much salt. Finally, when eating barbecue, you can increase the proportion of fresh fruits and vegetables in the barbecue, which makes it more delicious when eaten together.

Be alert! Do not eat this kind of conch

Many people, especially residents in coastal areas, like to eat fried seafood, among which conch is very popular. However, textured snails are different from other edible conchs. If eaten accidentally, they will corrode the human central nervous system in a short period of time, causing poisoning symptoms such as dizziness, vomiting, numbness of the lips and fingers.

The tail of the textured snail is pointed and slender, the color of the shell is purple-brown or reddish-yellow, and the snail meat is light yellow. The main component of the snail toxin is tetrodotoxin-like. The incubation period of this toxin is as short as 5 minutes and as long as 4 hours. It is heat stable and cannot be destroyed by boiling, salting, and sunlight. Therefore, to avoid poisoning, consumers should not buy and eat textured snails.