“The fisheye is bright, the fish is hard and the abdomen is intact. ” This is the three main points of picking fresh sea fish. Pan Liande, a professor at the College of Fisheries and Life Sciences at Shanghai Ocean University, reminded that “sea fish, especially sea fish with green skin and red meat, must be fresh, otherwise food poisoning may occur. ”
The emergency department of the Southern District of Beijing Tongren Hospital recently received more than 70 patients from a company in Beijing who suffered from collective poisoning due to consumption of cockroaches (bà). They “red” and some nausea Vomiting, some flustered chest tightness … …” Beijing Tongren Hospital Southern District emergency department medical staff said that after inquiry, they knew that they had eaten the braised squid in the unit canteen at noon.
The medical staff in the emergency department quickly performed anti-allergic, fluid replacement and symptomatic treatment on the patients, and the symptoms of the patients were quickly controlled.
Pan Liande said that many sea fish, as well as shrimps and crabs, are rich in allergens such as histidine. There is no problem with fresh seafood. Once the freshness of seafood is bad, it is even worse. The content of sensitizing substances such as histamine will be greatly increased, which may easily lead to various allergic reactions in the human body, and people with severe allergies may be life-threatening.
While cooking sea fish, adding some vinegar will help reduce the allergenic ingredients in seafood.
Professor Pan Liande said that when eating squid (appearance and squid), it should be noted that its blood, head and internal organs contain a large amount of histidine, and the above parts should be removed as much as possible.