Just try not to eat dead hairy crabs. Once the crab dies, the bacteria in the body will multiply and decompose the crab meat, and some bacteria will also produce toxins, causing food poisoning.

Crabs contain more histidine. The longer the crab dies, the more histidine accumulates in the body. Even if the dead crab is cooked, this toxin is not easy to be destroyed. In addition, there are cysticercosis and Vibrio parahaemolyticus in the body surface, gill and gastrointestinal tract of crabs. If it is not disinfected at high temperature, paragonimiasis will cause lung damage after entering the human body.

If Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, and symptoms such as intestinal inflammation and bleeding will occur. So crabs should be kept fresh and steamed thoroughly to avoid food poisoning. If you eat bad crabs, you will have symptoms such as abdominal pain, nausea, diarrhea, and even septic shock, which is life-threatening.