Specializing in shrimp mayfly research, Professor Wang Chunlin, deputy dean of the School of Oceanography at Ningbo University. Since 1990, Prof. Wang has been researching the basic biology of shrimp mayflies, temporary culture and transportation technology, breeding biology, artificial nursery and breeding technology.

According to the reporter to provide the green shrimp mayfly's physical photos and some information, Prof. Wang carried out research and analysis, said the mayfly is really a common common mayfly on the market, not a rare species.

"Crabs, shrimp, a class of green situation, mostly because of aquaculture waters floating algae attached to the cause, this is still edible. But shrimp mayflies currently only wild, living in waters unlikely to come into contact with algae, even if it is really eaten, will only exist on the digestive tract. Even if it is not fresh, head chest rupture, it is unlikely to cause the meat color to become green." Prof. Wang said that the cause of the shrimp meat turned green once cooked, it is likely that the shrimp meat is contaminated.

For the netizen mentioned the addition of malachite green, Professor Wang gave a negative. "Malachite green is a dye, but also a fungicide, belongs to the carcinogenic substances, is the state expressly prohibited to add. Although there are individual unscrupulous businessmen still secretly add, but that is also added in the breeding process, and the current market shrimp mayflies are all wild, so there is no possibility of adding malachite green." Prof. Wang made it clear that this green color is definitely not the shrimp mayfly itself, it is likely to be subjected to some kind of pollution. But what is the substance, it is necessary to do further physical sampling research to judge. And out of public health considerations, Prof. Wang suggested that we had better not eat such shrimp mayflies.