What will happen if crayfish are not cooked and eaten

Eating undercooked crayfish may cause gastrointestinal discomfort or parasitic infections. Underheated crayfish may carry pathogens such as parasites and bacteria, and common risks include abdominal pain, diarrhea, parasitic diseases, etc. When crayfish are not fully cooked, lung fluke larvae that may survive in the body can penetrate the intestinal wall and cause local inflammatory reactions, manifested as paroxysmal periumbilical pain, low-grade fatigue, and other symptoms. Some people may develop allergic urticaria, which is related to the fact that crustacean protein is not decomposed by high temperature. The risk of bacterial contamination mainly comes from Vibrio parahaemolyticus in aquaculture environments, with typical symptoms of watery diarrhea accompanied by vomiting, usually occurring within 12 hours. In special circumstances, individuals with low immune function may experience severe infections, such as sepsis caused by Vibrio vulnificus. Children or elderly people may experience complications such as dehydration and electrolyte imbalance after consumption, and should be alert to persistent fever or bloody stools. In some areas, crayfish may be enriched in heavy metals, and individuals who consume undercooked food for a long time are at risk of chronic poisoning.

It is recommended to boil crayfish for at least 10 minutes before consumption to ensure they are fully cooked, and to wear gloves when handling to avoid stabbing. If there is persistent abdominal pain, rash or fever after consumption, seek medical attention promptly. People with allergies should be cautious when trying it for the first time. When making daily purchases, pay attention to fresh live animals with white cheeks and full belly. Soak them in water for 2 hours before cooking to promote spitting out, and use ginger vinegar and other seasonings to assist in sterilization.