Crayfish are easy to be poisoned if they die for more than 2 hours, quick-frozen crayfish...

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Experts said that it is not recommended to eat crayfish that have been dead for more than 2 hours, mainly because the spoilage rate of dead shrimp is accelerated under normal temperature in summer, and it is easy to be contaminated by germs and breed toxic substances

Crayfish are perishable if they die for more than 2 hours

On July 3, a report on Jiangsu News Weibo mentioned that crayfish are high-protein foods.

Tang Jianqing, chief expert of the Jiangsu Procambarus clarkii industrial technology system of modern agricultural industrial technology system, told the Beijing News reporter that in fact, freshwater crabs are more likely to produce toxic substances due to histidine in the process of death than freshwater shrimps, which will poison the consumers

Regarding why crayfish are not edible 2 hours after death, Zhu Yi, an associate professor at the School of Food Science and Nutritional Engineering, China Agricultural University, analyzed to a reporter from the Beijing News that the relevant reports may be based on the “Five Major Food Safety Issues” issued by the World Health Organization.

Dead prawns are risky.

Zhu Yi also pointed out that the pre-packaged crayfish on the market are usually fresh lobsters cooked and quick-frozen.

Crayfish should be cooked thoroughly

In addition to not recommending eating crayfish 2 hours after death, the report also pointed out that at a temperature above 70°C, crayfish can be cooked for 10 minutes to kill parasites, and at a temperature of 100°C, the time is shorter

According to Ruan Guangfeng, from the perspective of safety and cooking, crayfish cooking does not necessarily have to wait 10 minutes before it can be cooked

Zhu Yi also believes that it may take less than 10 minutes to cook crayfish on a daily basis

The Beijing News reporter noted that regarding the relationship between cooking time and firepower, as well as the 70°C cooking temperature setting, the World Health Organization once pointed out in the "Five Keys to Food Safety" that the correct cooking method and appropriate temperature can kill almost For all harmful microorganisms, the temperature of cooking food up to 70 ℃ helps to ensure the safety of eating