The cause of food spoilage is microorganisms.

Microorganisms are everywhere in the environment, and food can easily be contaminated by microorganisms during production, processing, transportation, storage, and sales.

As long as the temperature is right, microorganisms will grow and reproduce, breaking down the nutrients in food to meet their own needs.

At this time, the protein in the food will be destroyed, the food will smell bad and sour, lose its original toughness and elasticity, and the color will also change.

In addition to air conditioning, summer also belongs to shrimps, crabs, oysters, scallops, lobsters, clams, mussels, sea urchins, razor clams, conch... There are many seasonal seafood waiting for you to taste in summer, no matter the street

Alleys, restaurants or food stalls, whether stir-fried or steamed, the delicacies of different shapes and various seasonings mix to create a unique ocean flavor.

Chinese people have a particularly long history of eating seafood. In ancient times, seafood was called "Haicuo", which means product of the sea.

In the Neolithic Age, which was at least 4,000-6,000 years ago, humans already knew how to collect shellfish for consumption. Therefore, people’s love for seafood has existed since ancient times. Especially in summer, seafood is rich and delicious, and it is a delicacy on people’s tables.

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However, the weather in summer is hot and the temperature is high. If seafood is not stored properly in hot weather, it is easy to deteriorate. Summer is also the season when parasitic diseases are most common. Seafood can also easily carry parasites, which may have a certain impact on human health after being eaten.

So how to enjoy seafood in summer?

Due to the hot weather in summer, seafood and other aquatic products can easily deteriorate, so when choosing seafood, freshness is a very important indicator. If you can choose live ones of the same species, try not to choose dead ones, especially shellfish.

The amount of bacteria contained in it is relatively high, and the protein decomposes relatively quickly. Once it dies, it is easy for bacteria to multiply and produce toxins. At the same time, the unsaturated fatty acids contained in it are also prone to oxidation and rancidity.

Stale shellfish will also produce more amines and free radicals, posing a threat to human health.

After purchasing live clams, do not store them at home for too long and cook them as soon as possible.

People with allergies should pay special attention, because sometimes allergic reactions are not caused by the seafood itself, but by substances in the decomposition process of seafood proteins.