Again came to eat crayfish season, but also at any time to receive lobster poisoning patients (commonly known as “lobster disease”, the medical profession called “rhabdomyolysis”) peak time, had to write again to remind the majority of eaters, “! Lobster is delicious, beware of poisoning”! Crawfish from the street stalls table snacks into high-end restaurants in the “hard dishes” is this decade. 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 masses appear abdominal pain, soy sauce-colored urine and renal impairment, each year there are media reports eat crayfish triggered by myalgia, rhabdomyolysis syndrome, 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 it is suspected that the cause of the disease is 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 the multidisciplinary expert consultation was determined to be the consumption of crayfish caused by the related rhabdomyolysis syndrome, also known as “Haff Disease”. “. What is lobster disease? Lobster disease research related departments have spent a lot of human and material resources, its etiology and pathogenesis, although not yet recognized, but can rule out a lot of misunderstandings, such as shrimp detergent, food allergies and lobster disease has little to do with the onset of the disease. From the onset of lobster disease process and morbidity groups, most of the crayfish disease-causing events of sick individuals are related to the amount of consumption, most patients eat for a short period of time, the number of crayfish are significantly more than the normal level, so can not be used to simply with food poisoning to a unified explanation. Currently experts will focus on the pathogenesis of lobster disease to a certain toxin, it is very likely that the lobster in the trafficking process of certain exogenous toxins adsorbed in the shrimp body is absorbed into the body of the lobster and induced poisoning of diners. The nature of the toxin is somewhat similar to lobotoxin in terms of the symptoms of lobster disease, but no evidence of this 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 its causes as early as possible, to control the disease. This also shows that lobster disease is not a “simple disease”. Characteristics of lobster disease “lobster disease” is characterized by sudden onset of muscle pain, weakness, 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. Lobster disease prevention Before the cause of lobster disease is not identified, safe consumption is an important measure to prevent the onset of this disease. Prevention of lobster disease should pay attention to the following links: 1, clean and live lobster is best to put in the water 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, learn to pick Theoretically speaking, the fresher the lower the chance of contamination of the ingredients. The longer the lobster in the trafficking process, the more links, the shrimp body is contaminated or toxin accumulation in the body will be higher, of course, the higher the chance of dying. Eaters if the eye is not poisonous and gluttony, the incidence of poisoning may also increase, so I recommend that eaters have the conditions to inquire about the source of the lobster eaten. Secondly, we must learn from the appearance of cooked lobster freshness judgment, I do not recommend to eat those cooked shrimp tail is not curled crayfish, according to experience they are basically in the pot before the crayfish have died, not to mention the taste is not good, but also may be with the unknown germs. It is not recommended to blindly eat those who do not go to the gills and intestines of the lobster, otherwise, along with the delicious belly and a large number of heavy metals (lead, cadmium, etc.), once they enter the body, not one day and two days can be easily discharged from the body. 3, be careful with the head of the shrimp in the sac Lobster head contains a lot of shrimp yolk, taste very good, is a lot of diners will eat shrimp parts. However, shrimp yellow can be attached to the surface of a cystic structure, shrimp capsule can contain a large number of heavy metal ingredients, but also parasites are most likely to accumulate in the parts. If you like the taste of shrimp yolk, you must be prepared to “die eating blowfish”. The lobster’s tail, which is connected to the shrimp’s intestines, also contains a lot of heavy metals, so try to remove it as much as possible when you eat it. For the family to make lobster friends, do not spare a little bit of food, as far as possible to cut the head and tail and then go to cook. 4, the amount of shrimp to be restrained The vast majority of crayfish disease events, the amount of food or a more critical basis, most patients eat a short time the number of crayfish are significantly more than the normal level. Therefore, if there is moderation in the enjoyment of food, may allow us to better away from unknown diseases. Eat shrimp in moderation, do not consume too much at once, the best 10 or so, because shrimp is a high-protein food, some allergic people eating crayfish will produce allergic symptoms, such as red spots on the body, goose bumps, etc., it is best not to eat crayfish. Crayfish is a high purine-containing aquatic products, gout patients should not eat. Although lobster is delicious, do not be greedy, beware of poisoning!