It's not good if it's been a long time

Autumn, chrysanthemums and crabs are fat, and it's the best time for people to taste crabs. Crab, with its tender meat and delicious flavor, is a valuable aquatic product. Crab nutrition is also very rich, protein content than pork, fish are several times higher, calcium, phosphorus and vitamin A content is also higher. Autumn crab flavor and high nutrition, but if eaten improperly may bring health damage.

Eating dead river crabs can be poisonous

When crabs are dying or have died, the histoxic acid in the crab body will decompose to produce histamine. Histamine is a toxic substance. With the prolongation of time of death, the crab body accumulates more and more histamine, the poisonous gas is getting bigger and bigger, even if the crab is cooked, this toxin is not easy to be destroyed.

To buy fresh river crabs, choose the crab to do "five look": a look at the color; two look at the individual; three look at the navel; four look at the crab hair; five look at the action. Crab color to green back white belly; golden claw yellow hair; individual to large and old healthy; navel to the outward projection; crab feet to crab hair tufts; action to be agile and active. Only those that meet these five criteria are good to buy.

Eating steamed crab is the safest

Crab grows in rivers and lakes, and like to eat small creatures, water plants and decaying animals, crab body surface, gills and gastrointestinal tract are full of bacteria, viruses and other disease-causing microorganisms. If the crabs are eaten raw, pickled or drunk, they may be infected with a chronic parasitic disease called pneumonic schistosomiasis.

Research has found that the infection rate and degree of infection of larval cysts of Schistosoma pneumoniae in live crabs are very high, and Schistosoma parasites live in the lungs, irritating or destroying the lung tissues, which can cause coughing and even hemoptysis, and if they invade the brain, they can cause paralysis. According to expert evidence, the crab slightly heated after eating, schistosomiasis infection rate of 20%. Eat pickled crab and drunken crab, schistosoma infection rate of up to 55%. And eat crabs raw, schistosoma infection rate as high as 71%. The resistance of Schistosoma lungis cysts is so strong that they are usually killed by soaking in 55℃ water for 30 minutes or pickling in 20% salt water for 48 hours. Eating crabs raw may also trigger symptoms such as intestinal inflammation, edema and congestion.

So it is safest to eat steamed crabs. When steaming crabs, it is important to note that the water should be boiled for at least another 20 minutes after boiling, so that the germs in the crab meat can be killed by cooking it thoroughly. One thing is also very important to eat must be removed from the crab gills, crab heart, crab stomach, crab intestines four substances, because it contains bacteria, viruses, sludge, etc..