Eat fish poisoning symptoms?

summary

Qingzhan fish belongs to mackerel family, mackerel genus. It is a marine migratory pelagic fish with strong swimming ability and high speed. It is distributed in the Western Pacific. It is produced in the offshore. The fishing season is from April to July; The autumn flood season is from September to December. The South China Sea coast can be fished all year round. Eat fish poisoning symptoms? Let's talk about it.

Eat fish poisoning symptoms?

Qingzhan fish is rich in protein, fat and other nutrients. It tastes delicious when eaten fresh. The processed salty and dry products are also delicious. However, the occurrence of allergic food poisoning after eating is common, especially for the fresh fish with poor freshness.

Most of the patients with Qingzhan fish poisoning were found within 30 minutes to 3 hours after eating, with flush on the face and upper body, palpitations, headache or urticaria, but the temperature was normal, without diarrhea and abdominal pain.

Scholars at home and abroad have carried out a long time of research, most of them think that the cause of poisoning is histamine contained in green skin red meat fish. When the fish body is deteriorated or the freshness is poor, a large number of bacteria multiply, especially the morganobacter, which can decarboxylate histamine in the fish body to form histamine. Some people also think that: due to the deepening of autolysis of fish body itself, it deteriorates and produces a lot of putrescine amines, which are decomposed to form histamine. In particular, Qingzhan fish is a migratory fish in the ocean, and its enzyme activity is strong. In order to meet the needs of vigorous metabolism, its histamine content is higher than that of white meat fish. In addition, some people think that the cause of poisoning is the joint action of other toxic substances and histamine.

matters needing attention

In order to prevent the poisoning of Qingzhan fish, on the one hand, we should strengthen the preservation of fish and try to eat the fish with better freshness. Do not eat rotten fish; On the other hand, we should take some necessary measures to reduce or avoid poisoning. When cooking the fish, add appropriate amount of potherb mustard, hawthorn, mung bean, cabbage, etc. to stew together for more than 30 minutes to remove most histamine. If you do a simple preheat treatment before cooking, that is, mix 10% salt and 5% vinegar in the water solution, put the fish in the pot for about 15 minutes, destroy most of the histamine, and then cook more safely.