Eating crabs in autumn should pay attention to safety
In autumn, chrysanthemum crab is the best time for people to taste crabs. Crabs, tender meat, delicious, for the finest aquatic production. Crab nutrition is also very rich, protein content than pork, fish are several times higher, calcium, phosphorus, iron and vitamin A content is also higher. Autumn crabs are nutritious and nutritious, but if eaten improperly, they may cause health damage. Eating dead crabs poisons When the crab dies or is dead, histidine in the body of the crab decomposes to produce histamine. Histamine is a toxic substance. With the prolonged death time, more and more histamine accumulates in the crab body. The poisonous gas is getting larger and larger. Even if the crab is cooked, the toxin is not easily destroyed. Therefore, do not eat dead crabs. To buy fresh crabs, choose “Five Looks†when choosing crabs: look at colors; look at individuals; look at navels; watch crab hairs at four times; The color of the crabs should be white, yellow and golden; the individual should be large and old; the navel must project outward; the crabs should be covered with crab hair; the movement should be agile. Only in line with these five can we buy it. It is safest to eat cooked crab Crabs grow in rivers and lakes, but also eat small creatures, aquatic plants, and rotting animals. The body surface, ankles and gastrointestinal tracts of crabs are covered with bacteria, viruses and other pathogenic microorganisms. If you eat raw, pickled or drunk crabs, you may be infected with a chronic parasitic disease called paragonimiasis. Studies have found that the rate of parasite infection and infection of larval parasites in live crabs is high. Pneumocyst parasites in the lungs, irritates or destroys lung tissue, can cause cough, and even hemoptysis. If it invades the brain, it can cause paralysis. According to experts' observations, the crabs were eaten after being heated slightly. The infection rate of paragonimiasis was 20%. Crabs and crabs were eaten. The infection rate of paragonimiasis was as high as 55%, while the prevalence of parasites was 71%. The parasites of the lung flukes are very resistant, and they are usually killed by soaking in 55°C water for 30 minutes or in 20% saline for 48 hours. Raw crabs may also be infected by Vibrio parahaemolyticus. Vibrio parahaemolyticus invades the human body and causes infectious poisoning, showing symptoms of intestinal inflammation, edema, and congestion. Therefore, eating cooked crabs is the most hygienic and safe. When cooking crabs, be careful to cook at least 20 minutes after the water is open. Cooking and cooking will kill the crab meat. One thing is also very important. When you eat, you must remove all four substances: Crab, Crab, Crab, and Crab. These four things contain bacteria, viruses, and sludge. Eating crabs is not for everyone Crab cold, spleen and stomach Deficiency should also try to eat as little as possible, so as not to cause abdominal pain, diarrhea, can eat ginger vinegar, to go to the cold. In addition, suffering from cold, fever, stomach, diarrhea should not eat crabs, otherwise it will exacerbate the condition, the patient has high blood pressure, coronary heart disease, arteriosclerosis, try to eat less crab yellow, so as not to increase cholesterol. In addition, crabs should not be the same food with tea and persimmon, because the tannic acid in tea and persimmon will meet the crab's protein, it will solidify into indigestible masses, causing people to have abdominal pain, vomiting and other symptoms, which is often said "Stomach persimmon syndrome."
Fresh fruit refers to juicy and edible plant fruit with sweet and sour taste. Fruit is not only rich in vitamin nutrition, but also can promote digestion.
Fresh fruits include all fresh fruit products which are harvested from the orchard and straightly sent to the processing factories.
As soon as the products arrive the factories, the workers will have to clean the products up by revoming the extra covering bags and dirt then wash them up with clean water for few times until the fruits are clean enough to preserve.
After cleaning process, the workers will choose the products according to the size and type for different markets all over the world. And then put those products in net bags into various cartons and packages.
Later on the cartons will be sent to the cold stores to lower the temperature for keeping the freshness of the fruits in order to deliver all fresh products to the customers worldwide.
Our fresh fruits include many kinds, for example, fresh Fuji Apple, fresh Huaniu Apple, pear, kiwi, fresh lemon, winter jujube, fresh peach, cantaloupe, mango and so on.
The fresh fruits are full of vitamins, fibres and nutritions for our daily life. They are good for our health.
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