Crustaceans and shellfish are seafood easy to spoil and breed bacteria, and they are slightly stale. After eating, they may cause digestive system problems such as diarrhea and vomiting. Shellfish, such as clams and oysters, are filter feeders and are also particularly susceptible to contamination.
Dangers of Seafood
1. Perishable.
Because crustaceans and shellfish are easy to spoil and breed bacteria, it is best to eat them fresh and alive. If they cannot be eaten right away, they should also be kept in water until they are slaughtered and washed before cooking. If they cannot be kept alive, they should be dissected, stored in a refrigerator at 0 to 5°C, and eaten within one or two days. For more research Click Here.
2. Susceptible to contamination
Shellfish (such as clams and oysters) are water-filtering animals, filtering up to 90 liters of water per day. If the water it lives in is polluted, it is more dangerous than fish, and the concentration of pollutants is higher than in water because heavy metals and bacteria build up in its tissues. Once eaten into the body, it will accumulate in the human body, and it is not easy to be discharged. So don’t buy shellfish caught in polluted waters, and never pick up shellfish from the beach to eat.
Who should not eat crustacean seafood
Allergy sufferers
Crustaceans and shellfish are more likely to cause allergic reactions than fish and meat. Therefore, people who are easy to eat may trigger skin urticaria and other diseases. For more health tips visit our site ArticlesHubs.
Gout patients
Gout patients should not eat more crustaceans and shellfish, because they contain purines, which can increase the content of uric acid in the blood and aggravate the patient’s condition.
This article is reviewed by the consultant doctor of this site. May you can see about Nutritional Composition and Function of Shellfish.
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