Food safety expert: New York does not allow crab yellow, so what about us?

recent media reports, the New York City Department of Health stopped local Chinese from eating crab yellow, because it contains a lot of chemical pollutants, it seems reasonable. In a little more than a month, domestic crabs will be on the market one after another, consumers can not ? Fish, shrimp, crab and other aquatic products do collect pollutants from the water, the most typical of which are methylmercury, cadmium, PCBs, dioxins and so on. But these aquatic products are also a very good source of nutrition. To weigh the pros and cons and eat healthy, the EPA will give specific fish consumption recommendations to guide consumption choices. State and local governments will make more specific recommendations based on their own monitoring results. Some recommendations are very detailed, specific to the variety, size or weight of the aquatic product, the captured waters, specific populations, where to eat, how often and how much to eat, and so on. So why does the New York City Department of Health recommend not to eat crab yellow?
New York City's economic development over the years has brought a lot of pollutants to the local environment. These pollutants are gradually deposited in the seafloor and lake bottom mud, where crustaceans, mums and fish are rich in pollutants from the food chain. In fact, New York City's consumption advice is not limited to crabs or crab yellows, because of the serious industrial pollution, a large number of fish are also advised not to eat or limited consumption. The general advice for crabs is not to eat glands (crab yellow, crab paste) and steamed crab water.people love to eat crabs, especially crabs, but the wild is not enough to eat, so basically rely on breeding, its water quality is much better than the pollution near New York City for many years of water bodies. And farmed crabs grow faster, and the time to collect pollutants is not as good as that of wild crabs. Of course, farmed crabs also have the problem of farmed crabs, such as antibiotics and other drug residues.a wake-up call for superstitious wild, natural, loose consumers. The sources of risk in the wild are often more complex, while the risks in the cultured environment are more manageable.china's rapid economic development for decades, environmental pollution problems are increasingly prominent, the Pearl River estuary, the Yangtze River estuary and other individual waters have repeatedly appeared in the aquatic products heavy metals exceeding the standard and other issues. However, due to the relatively good control of the breeding environment, the overall risk is not large.a 2011 study showed that the content of various pollutants in 235 biological samples of fish, shellfish, crabs and shrimps in Laizhou Bay and Dongying's near-shore waters was lower than the food safety limits of countries around the world. According to the method recommended by the U.S. Environmental Protection Agency, there are some health risks in DDT (an insecticide) alone.study measured mercury in 22 commercially available shrimp, crab and shellfish samples in Beijing, with lower overall levels. Estimated dietary intake accounts for about 16% of safe
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PTWI) and is relatively safe.Chinese consumers eat crab mainly concentrated around the Mid-Autumn Festival, the short-term consumption may be relatively large, but the average to the whole year is negligible. Although crab yellow, crab paste and other visceral organs are usually relatively concentrated areas of pollutants, but adults eat a small amount of health harm, and children, pregnant women or eat less as well.Chen Yusheng, a professor at Shanghai Ocean University's School of Food, made another point: Because of the high cholesterol content of crab yellow and crab paste, patients with high cholesterol should eat as little as possible, and people with poor liver and kidney function should try to avoid it.