Base shrimp are not recommended for consumption if they have been dead for more than 3 hours at room temperature. Due to the high protein, high moisture characteristics of the basal shrimp, in the oxidation reaction, microorganisms and endogenous enzymes, prone to corruption and deterioration, the death of shrimp will gradually begin to breed bacteria in the body, therefore, at room temperature for more than 3 hours is not recommended for consumption, and -18 ℃ freezing and preservation can inhibit the rate of bacterial growth, slow down the deterioration of the basal shrimp, it is recommended that the consumption of the 3-month period. In addition, if the base of the shrimp appeared obvious fishy smell, indicating that the nutritional value of shrimp has been significantly reduced and deterioration, consumption may be due to the deterioration of shrimp and affect health, diarrhea, vomiting and other uncomfortable symptoms, this situation is not recommended for consumption. Therefore, if conditions permit, try to eat fresh shrimp. For shrimp and other allergic groups, it is not recommended to consume shrimp, whether it is fresh or not.