Crayfish from the street stalls on the table snacks into high-grade restaurants in the “hard dishes” is also the matter of a few years. With more and more people eating shrimp, some of the problems caused by shrimp also came to the fore. Since 2010 or so found one after another to eat shrimp mass abdominal pain, soy sauce-colored urine and renal impairment, every year, the media reported eating crayfish caused myalgia, rhabdomyolysis syndrome events, and the frequency of these events seem to be rising year by year, and now we are accustomed to consuming lobster after the emergence of these symptoms known as “lobster disease “The Discovery of Lobster Disease The discovery of lobster disease The exact name of lobster disease is “Haff disease”, was first reported in 1924 in the Baltic Sea coast, the patient consumed aquatic products within 24 hours of the appearance of unexplained rhabdomyolysis syndrome. Cases have since been found in the Mediterranean region, the Baltic region, the United States, Brazil and China, and the cause is suspected to be related to a certain toxin that has not yet been identified. 14 cases of 23 cases occurred in Nanjing between July and August 2010, and were identified by a multidisciplinary expert consultation as being related to the consumption of crayfish caused by rhabdomyolysis syndrome, also known as “Haff Disease”. “. Characteristics of lobster disease “lobster disease” is characterized by sudden onset of generalized muscle pain, fatigue, abdominal pain, dry heaving symptoms, some patients with dark urine or even soy sauce color. Creatine kinase index in the blood is higher than the normal population dozens or even hundreds of times. Some patients can show renal function damage, serious cases combined with multiple organ failure or even life-threatening. Etiology of lobster disease At present, the etiology and pathogenesis of lobster disease are unclear, and it is thought to be related to some kind of toxin, but no relevant evidence has been found. For this reason, on August 10, 2016, the State Council Food Safety Office held a special meeting related to the requirements from the breeding, transportation, sales, cooking, as well as medical diagnosis and treatment and other aspects of the strengthening of monitoring, and strive to identify the cause as soon as possible, to control the occurrence of the disease. This also shows that lobster disease is not a “simple disease”. Prevention of lobster disease before the cause of lobster disease has not been identified, safe consumption is an important measure to prevent the onset of the disease. Prevention of lobster disease should pay attention to the following links: 1, clean. Live lobsters are best placed in the water first to raise 24-36 hours, so that as much as possible to spit out the body of the sediment and other impurities, processing should be fully scrubbed before. In addition, processing to remove the two gills, because the gill hairs inside the adsorption of many bacteria. 2, remove the head and draw the tail. Lobster head has a sac, containing a lot of heavy metals, but also the most likely accumulation of parasites in the part. Production as far as possible to remove the head, at least do not eat the head of the shrimp. Shrimp tail associated with shrimp intestines, also contains a lot of heavy metals, as far as possible in the food will be drawn off. 3, the amount of shrimp eaten in moderation. Eat shrimp should be restrained, do not consume too much at once, the best 10 or so, because shrimp is a high-protein food, part of the allergic body to eat crayfish will produce allergic symptoms, such as red spots on the body, pimples, etc., it is best not to eat crayfish. Crayfish is a high purine-containing aquatic products, gout patients should not eat.