It's the annual season of sea rainbow poisoning people again. From March to June every year, the original delicious sea rainbow will become a killer, causing people who eat it to accidentally vomit and diarrhea, headache and nausea, and even severe muscle paralysis and respiratory arrest.

Haihong is actually mussels and mussels that we are very familiar with. It can be seen in major coastal cities, whether it is simple cooking or slightly complicated grilled cheese with green mouth, it is very delicious.

However, every year, people are taken to hospital for eating poisonous sea rainbow by mistake. So, why did the delicious sea rainbow become poison? Can I eat Haihong in summer? How to avoid eating poisonous sea rainbow?

Pay attention to the animal fair, and I'll decrypt it for you.

The poison of the sea rainbow comes from eating the wrong algae.

Sea rainbow is poisonous, mainly because they eat poisonous red tide. Paralytic shellfish poisoning contained in it will not affect the sea rainbow itself, but will accumulate in the sea rainbow. Once accumulated to a certain concentration, problems will occur after human consumption.

The so-called red tide is actually a colloquial expression. In fact, it is a harmful algal bloom and a marine disaster. There are many reasons for red tide, and both human factors and natural factors may cause red tide, such as seawater eutrophication and submarine eutrophication after heavy rain. Will lead to the explosive growth of some microalgae biomass in the marine or freshwater environment, and eventually form harmful algal blooms.

In fresh water, cyanobacteria and other algal blooms are common harmful algal blooms.

Freshwater bloom

In the ocean, besides red tide, there are brown tide, green tide, gold tide and so on, which may produce toxins and destroy the marine environment.

Lv Chao

Red tide produces a lot of toxins. The common biotoxins of red tide include paralytic shellfish poisoning (PSP), neurotic shellfish poisoning (NSP), diarrheal shellfish poisoning (DSP), amnesia shellfish poisoning (ASP) and cigar fish poisoning (CFP), which have also caused great harm. It is estimated that there are no fewer than 2,000 poisoning cases caused by microcystins every year in the world, and the economic loss is about 4 billion US dollars.

But paralytic shellfish poisoning is the most harmful: it is widely distributed and occurs frequently, which can directly lead to human death.

Sea rainbow is not the only shellfish that will become toxic due to red tide. For example, our common scallops, oysters and mussels may accumulate toxins because of eating by mistake.

Can you still eat seafood that summer?

As long as the seafood and shellfish are purchased in a formal way, they can still be safely eaten.

Many countries in the world, including China, have a series of control regulations on shellfish products, such as keeping PSP content below the limit before listing.

Therefore, as long as it is seafood in formal channels, it can still be eaten with confidence. Don't try to poison yourself, like those stalls by the sea or small shops under the banner of wild shellfish. After all, microcystins cannot be degraded at high temperature, and there is no specific medicine at present. Once they get caught, the consequences will be quite serious.

In addition, in the high incidence period of toxin accumulation, from March to June, eat less if you can. At that time, I was happy and fell ill, and there was no cure.

How to avoid eating poisonous sea rainbow?

If you really want to eat, you should also try to avoid those shellfish from the red tide hazard producing areas.

In China, the number of red tides recorded every year is 50~80 times, affecting thousands or even tens of thousands of square kilometers and lasting for more than one month.

Although toxic algae are widely distributed in China's coastal waters, there are some characteristics to follow.

To put it simply, the coastal waters of Qinhuangdao in Bohai Sea, the waters near Laizhou Bay, the northern Yellow Sea, Haizhou Bay, the waters near the Yangtze River estuary, the waters near Dongshan in Fujian and the waters near Daya Bay in Guangdong are all at risk of being affected by algal toxins, so it is best to avoid the offshore seafood produced in these waters from March to June.