Old people in coastal areas often say that "rotten fish and shrimp don't hurt people", and it doesn't matter if they eat a little worse. Some people compare it to shrimp paste. Since eating shrimp paste is no problem, rotten fish and shrimp are of course safe, but this is not the case.

There are essential differences between fish and shrimp deterioration and shrimp paste making technology. Since it is called "seafood", the fresher the better. Seafood is usually more perishable than meat. Once it is spoiled, it will produce volatile amines, which will give off a bad smell and easily lead to food poisoning after eating. Even if the rotten fish and shrimp are heated, some rotten products cannot be removed, and some microorganisms will produce heat-resistant toxins, which cannot be avoided after heating. ?

Shrimp sauce is different. It is made by a special method under artificial control, which inhibits harmful bacteria, promotes the growth and fermentation of beneficial bacteria, and makes them produce unique flavor instead of rotten smell. Shrimp sauce may deteriorate if it is not preserved during the production process, and such shrimp sauce is also inedible.

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It is particularly important to note that river crabs cannot be eaten after death. They contain a large number of microorganisms. Once dead, it will multiply rapidly and spread into crab meat to decompose protein, producing toxic products such as histamine, which can cause food poisoning.

Most chilled crabs are sea crabs, and there are relatively few microorganisms in their bodies. In the chilled state, microbial reproduction is slow, and it is not a big problem to eat for a short time. However, cold storage can not completely prevent microbial reproduction, and it will also produce toxic substances after a long time. If it is impossible to judge how long the chilled crabs sold by merchants have been dead, it is recommended to buy them carefully. ?

In addition, everyone must eat and buy as much as possible to avoid repeated freezing and thawing. After the fish and shrimp are thawed, the microbial activity in the body recovers and multiplies rapidly, and it can't be killed if it is frozen again. Moreover, the freezing and thawing process will destroy the organizational structure of fish and shrimp, which is more conducive to microbial reproduction. Every time fish and shrimp are thawed 1 time, microorganisms will increase greatly, which is not only easier to rot, but also may contain pathogenic bacteria and toxins, increasing the risk of food poisoning.

People's Network-rotten fish and shrimp don't hurt people? No!