Warnings issued in many places: Do not eat these two kinds of seafood recently

As the weather gets warmer, all kinds of seafood are on the market
.

Although seafood is delicious, not everyone can enjoy it all the time

Qinhuangdao, Hebei: On April 30, the Qinhuangdao Municipal Bureau of Oceans and Fisheries issued an early warning notice on the consumption of Haihong
.

The notice stated that in recent years, there have been many incidents of paralytic shellfish poisoning caused by eating Haihong in coastal counties and cities in the north

Be alert to paralytic shellfish poisoning caused by Haihong

"Haihong", also known as mussels, is a common edible shellfish in the north.
It has a black-brown double shell and a strong reproductive ability
.

Haihong is nutritious, delicious, and relatively inexpensive

The paralytic shellfish toxin of Haihong is caused by the accumulation of toxins in the body by Haihong ingesting toxic algae
.

Monitoring in recent years has shown that the occurrence and development of Haihong paralytic shellfish toxins have a certain pattern.
Starting in late March, as the temperature rises, toxic algae in the seawater grow and flourish, and the toxin content in Haihong that feeds on it Naturally follow up
.

Generally, by June, the toxin content in Haihong's body will fall below the limit value

The recent test results of the Hebei Fisheries Technology Extension Station and the Qinhuangdao Ocean and Fishery Bureau showed that the mussel paralytic shellfish toxin content has exceeded the safe limit value by more than twice, and it is very easy to cause poisoning after consumption
.

Experts said that shellfish toxins can generally be divided into paralytic shellfish toxins, diarrhea shellfish toxins, neurotic shellfish toxins and amnesic shellfish toxins
.

At present, there are no specific treatments for poisoning caused by these four types of shellfish toxins

The Qinhuangdao Municipal Bureau of Oceans and Fisheries reminded the general public and tourists not to collect, trade, or eat sea rainbows for their own safety in the near future
.

Once the symptoms of poisoning appear after eating Haihong, you should rush to the hospital for treatment immediately

Quanzhou, Fujian: It is not only Haihong, but also the most toxic time for the snails from April to September each year
.

The Bureau of Oceans and Fisheries of Quanzhou City, Fujian Province also issued a reminder recently, reminding everyone not to eat textured snails when eating out to avoid accidents

Weaver snails are the most toxic from April to September

Textured snails, commonly known as sea snails, wheat snails or white snails, are shaped like cones and are similar in size to fingernails.
They generally live on the bottom of offshore reefs or sediments, and are mainly distributed in coastal areas such as Zhejiang, Fujian, and Guangdong
.

Authoritative data show that there are so many kinds of textured snails, it is difficult for even professionals to distinguish them one by one
.

There are 9 common snails along the coast of Fujian, most of which are publicly reported to contain paralytic neurotoxins, which can cause dizziness, vomiting, numbness of the lips and fingers and other poisoning symptoms after consumption.

In recent years, weave snail poisoning incidents have occurred frequently in coastal areas of our country
.
Although not all types of weave snails are highly toxic, the risk of eating weave snails is still very high.
After poisoning, there is no specific treatment and detoxification drugs, and the mortality rate is extremely high
.

For this reason, the state explicitly prohibits any food production and business unit from purchasing, processing and selling textured snails
.
In order to avoid poisoning incidents, it is recommended that the general public do not buy unidentified snail products
.
After accidentally ingesting the textured snails, if you have numbness of the lips and other neurological symptoms, you should go to the hospital immediately
.

Experts remind: The early warning of Haihong and Weave snail poisoning in the two places has aroused people's concern about the safety of seafood
.
Although seafood is delicious, not everyone can enjoy it
.

Two types of people are not suitable for eating seafood

Ruan Guangfeng, director of the Science and Technology Communication Department of Kexin Food and Health Information Exchange Center and member of the Expert Committee of the China Internet Joint Rumor Refusal Platform, believes that there are two types of people who should be careful when eating seafood
.

The first category is people who are allergic to seafood
.
If eczema dermatitis is in the acute stage, or people who have been allergic to fish and shrimp, then eat seafood, it may aggravate the symptoms of allergy, mild dermatitis and eczema, severe dyspnea and abdominal pain and other anaphylactic shock.
Symptoms, in order to prevent allergies, try not to eat seafood
.

The second category is gout patients
.
Seafood often contains high purine substances, which will aggravate the symptoms of gout after consumption.
It is recommended to eat less or not to eat seafood as much as possible
.

In addition, experts remind everyone to pay attention when eating seafood:

Don't drink a lot of alcohol when eating seafood
.
Many people like this combination of seafood and beer
.
However, seafood such as shrimp and crab will form uric acid after being metabolized in the human body
.
If you eat a lot of seafood and drink a lot of alcohol, it will accelerate the formation of uric acid in the body and increase the risk of gout
.

Seafood is cooked, try not to eat it raw
.
The seafood may carry pathogenic bacteria and parasites
.
Take the common Vibrio parahaemolyticus as an example.
It has strong heat resistance and may cause food poisoning when eaten raw
.
It is recommended that you try not to eat seafood raw, and be cautious when eating uncooked seafood such as drunken crabs, drunken shrimps, and cold conch
.

Try not to eat seafood of unknown origin, such as self-caught or wild seafood
.
Wild and self-caught seafood have not been inspected and quarantined, and there may be potential safety hazards
.
Most cases of shellfish poisoning are also caused by the consumption of wild or self-caught seafood, which poses a greater food safety risk
.