If the dead crab is kept at room temperature, the bacteria in the dead crab will multiply rapidly and spread into the crab meat. These bacteria will decompose amino acids in crabs and produce a toxic substance histamine, which is easy to cause allergic food poisoning. In addition, it can also produce a substance called histamine, which can easily cause vomiting, abdominal pain, diarrhea and other symptoms. Even if the time of death is short, it is not edible.

However, if the crab dies in the freezer, the growth and reproduction of bacteria will be slow due to the low temperature of the refrigerator, which can slow down the reproduction of bacteria in the crab. Generally, crabs that die within 24 hours can be eaten, but dead crabs cannot be eaten within 24 hours after refrigeration. Usually refrigerated for about 6-8 hours to see the preservation environment can be eaten.

If the dead crab is kept at room temperature, the bacteria in the dead crab will multiply rapidly and spread into the crab meat. These bacteria will decompose amino acids in crabs and produce a toxic substance histamine, which is easy to cause allergic food poisoning. In addition, it can also produce a substance called histamine, which can easily cause vomiting, abdominal pain, diarrhea and other symptoms. Even if the time of death is short, it is not edible.

However, if the crab dies in the freezer, the growth and reproduction of bacteria will be slower due to the low temperature in the refrigerator, which can slow down the reproduction of bacteria in the crab. Generally, dead crabs can be eaten within 24 hours, dead crabs cannot be eaten within 24 hours, and they can be eaten after 6-8 hours.