According to the report of Quanzhou Municipal Bureau of ocean and fisheries on April 22, according to the report of Quanzhou Municipal Bureau of ocean and fisheries, the red tide near Dagang Bay in Hui'an County is still continuing, and the water body of the red tide sea area is brown, with the area reduced to 1 square kilometer. In order to ensure food safety, the CDC of Xiamen reminded the public to avoid buying shellfish and other seafood from the red tide area as much as possible!
What is red tide?
Red tide refers to a kind of harmful ecological phenomenon that some phytoplankton, protozoa or bacteria suddenly proliferate or highly gather in the sea water and cause the color change of the water body under the specific environmental conditions.
Red tide can be divided into toxic and non-toxic red tide. Red tide organisms with toxic red tide can secrete red tide toxins, among which paralytic shellfish toxin is the most widely distributed and most harmful one.
According to statistics, the death rate of paralytic shellfish poisoning is up to 15% every year in the world, and there is no effective detoxification method.
How does red tide cause food poisoning?
When the toxic red tide breaks out, there are a lot of toxic seaweeds in the sea water. When shellfish (especially mussels, oysters) and snails (especially Weaver snails) eat such toxic seaweeds, they will accumulate more seaweed toxins in their bodies. If people eat shellfish and snails caught during the toxic red tide, the possibility of poisoning will increase.
What are the symptoms of food poisoning caused by red tide?
Shellfish toxins are resistant to high temperature, which can not be destroyed by common cooking methods. After eating, people who are light may suffer from numbness and tingling of mouth and lips, paralysis of limbs muscles and other symptoms, while those who are heavy may cause respiratory muscle paralysis and death. The incubation period is usually several minutes to several hours.
How to prevent food poisoning during red tide?
The exposed shellfish cannot be distinguished by the freshness of appearance and taste. Do not buy and eat shellfish, snails and other seafood contaminated by red tide; do not eat textured snails; do not pick up dead shellfish and dead fish.
The internal organs of shellfish should be removed.
In case of poisoning symptoms due to ingestion, seek medical advice immediately.
What should we pay attention to when eating seafood and shellfish?
? 1. Shellfish must be cooked thoroughly to reduce the risk of food source caused by microbial pollution;
? 2. Avoid eating black parts such as the internal organs, genitals and eggs around shellfish;
? 3. In the process of shellfish cooking, some toxins will be transferred to the juice, so it is better not to eat the cooking juice when eating shellfish;
? 4. Reduce the frequency of consumption as much as possible, and the single consumption should not be too much;
? 5. Purchase in large and regular supermarkets or markets, and try to avoid buying shellfish from red tide areas.
(some materials are from the Internet)
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Contributed by: Gong Wei, Ke Hua, Yang jingling