Is dead lobster poisonous?

Since May, crayfish have entered the season of large-scale listing. The sales of crayfish are on the rise in both seafood markets and restaurants and hotels. However, with the continuous increase of sales, some problems in the process of crayfish sales began to appear.

transport

Lobsters are afraid of heat and have a long transportation distance.

The dead can reach 10% when transported to Jinan in peak season.

The reporter learned that in Yutai County, the origin, crayfish dealers collect crayfish every morning and then transport them to Jinan by vehicle. Because of the long distance and fear of heat, some crayfish may die during transportation and sales.

"Crawfish is afraid of heat. If it is too hot, crayfish will die easily. " On the afternoon of the 3rd, the boss Wang of the lobster shop told the reporter that according to a rough estimate, the death rate of crayfish is generally 2%-3%, and it may even reach 10% or more in the summer when a large number of crayfish are listed. In order to reduce the economic losses caused by the death of crayfish, some vendors will dispose of these dead crayfish at low prices.

sell

Some merchants treat dead lobsters at low prices to protect costs.

In some shops, the dead and the living will go into the kitchen.

On the morning of May 4th, the reporter noticed in the aquatic wholesale market on the ground floor of Jinan seafood market that many vendors selling crayfish here have divided crayfish into two piles: one is alive and the other is dead, and the prices are quite different. Live crayfish are generally around per catty 10 yuan, while dead crayfish generally sell for only three or four yuan a catty, and some sell for five or six yuan a catty. "These shrimps are no problem, they are cheap, and we all eat them like this." In the market, a stall owner pointed to a pot of "dying" crayfish and told reporters.

In addition to the aquatic products market, in some large supermarkets, the situation of disposing dead crayfish at low prices also exists. At noon on the 4th, the reporter learned from the aquatic product sales office of a large supermarket in the south section of Lishan Road that this supermarket used to sell crayfish, and they usually sold dead crayfish at a discount.

In addition, the reporter learned that in addition to some ordinary restaurants and street stalls, some ordinary citizens come to the aquatic market to buy crayfish, and there are few specialized lobster shops. "They use a lot and usually ship directly from the place of origin," said a stall owner on the morning of the 4th.

Subsequently, the reporter happened to see at the door of a lobster shop that a car with a foreign license plate was parked here, and several people were unloading crayfish from the car into a foam box. The reporter noticed that most of the crayfish in the car were alive, but some were dead. Dead or alive, the unloader packed all the shrimps in boxes and moved them to the kitchen together.

manage

No one checked the quality of lobster.

Experts said that there are still gaps in the testing of some aquatic products.

Although the sales of crayfish are increasing, the reporter learned from the market that there are still gaps in the supervision of crayfish quality. "It has been sold for several years, and no one has checked it." In Jinan seafood market, a stall owner said this. Subsequently, the reporter contacted Jinan Agriculture Bureau, Jinan US Food and Drug Administration and Jinan Quality Supervision Bureau and other relevant units, and the results were all told that the quality of crayfish had never been supervised and tested.

When the reporter interviewed Yutai, he also asked Lao Li, a shrimp farmer, if he wanted to go through quality inspection when selling outside. In this regard, Lao Li said that during the seven or eight years when he raised crayfish, no one came to check.

"In fact, it is not just crayfish, but there are still gaps in the supervision and testing of some aquatic products." On the afternoon of May 6, Fu Peng, a technician of Jinan Freshwater Aquaculture Science Research Institute, said frankly. Therefore, he suggested that relevant departments should strengthen coordination and cooperation in order to closely supervise the whole process of aquatic products from breeding to sales.

■ Expert reminder

Dead lobsters are poisonous and must not be eaten.

Although crayfish are widely sought after by the public, experts remind that crayfish should be eaten with caution.

"Although the garbage such as heavy metals and oil stains in sewage is not the feeding object of crayfish, it can be attached to food, enter the lobster body, and then enter the human body with the lobster. If you eat food with excessive heavy metals for a long time, it may bring chronic poisoning to the human body. " Fu Peng, a technician of Jinan Freshwater Aquaculture Research Institute, expressed deep concern when talking about the culture and consumption of crayfish.

In addition, live crayfish also carry a lot of paragonimiasis. Once paragonimiasis invades the human body, it will parasitize the human lungs and easily lead to paragonimiasis. Dead crayfish are even more inedible. According to reports, protein in crayfish contains a lot of histidine. After crayfish die, histidine is rapidly converted into histamine, which is difficult to eliminate even after cooking, so it is harmful to human body.