Raw salted seafood is made by salting fish, shrimp, crab and other seafood or river fresh with wine, ginger, garlic and other seasonings and then refrigerating or freezing. Although delicious, there are still many risks.
① Infected with parasites. Seafood will carry a large number of parasites, such as anisakis, liver flukes and so on. However, liquor used for raw pickled seafood can't kill these parasites, and even after 24 hours of pickling, some eggs still survive. Regular consumption of raw pickled seafood can lead to parasitic diseases. These parasites will lurk in our stomach, liver, lungs and even brain, posing a threat to our health, ranging from diarrhea to life-threatening.
CCTV once reported that the experimenter detected the metacercaria of the parasite in a drunken shrimp bought randomly by the reporter. Cysticercosis is the larva of trematode, which will be adsorbed on the intestinal wall after entering the human body, and will remain in the body and even invade organs when it grows up, which will seriously affect our health.
② Bacterial infection. The most common bacterial infection is caused by Vibrio parahaemolyticus. Vibrio parahaemolyticus can multiply rapidly in the environment with 3% salt content, so it is easy to pollute seawater fish and shrimp and produce heat-resistant hemolytic toxin. If you eat seafood contaminated by this bacteria, it will cause food poisoning. There is also a kind of bacteria with high mortality called "Vibrio vulnificus", which is mainly parasitic on seafood such as shrimp, crab and oyster. Once infected, it will cause acute necrotizing fasciitis of limbs and acute gastroenteritis. If it develops into septic shock within 48 hours, it will be life-threatening with a mortality rate of 50%.
Xiaoxiang morning herald once reported that 58-year-old Zhejiang uncle was sent to ICU because he ate a raw pickled crab and was infected with Vibrio vulnificus. Fortunately, after timely treatment, uncle saved his life.
③ Virus infection. Many seafood are virus spreaders, and eating raw salted seafood may infect gastroenteritis virus, hepatitis virus and other disease viruses. For example: norovirus, hepatitis A virus, etc.
1988, there was an epidemic of hepatitis A in 300,000 people in Shanghai, which was caused by people eating subcrenata with hepatitis A virus.
The popularity of raw pickles has a lot to do with the rise of video media in today's society. The rise of various short video platforms and the emergence of various eating and broadcasting have given food more room for development. At the same time, in order to win more attention and get more traffic, the anchors are constantly trying new ways to eat all kinds of food to make raw pickles shine.
Although delicious food is rare, our health is more important. In view of these risks of raw salted seafood, I still suggest that you eat less, and it is best not to eat raw salted seafood. If you want to eat seafood, you can steam it before eating. Especially people with poor immunity, don't blindly try to eat raw salty seafood.
That's all my answer. I hope it helps you.