Today, seafood is a very popular food. By observing from the seafood stalls that have sprung up into mushrooms Whether it takes place on the edge of the footpath until it is raised in a large restaurant However, no matter where it is The value and toxicity of seafood is not reduced either.
Nutrient of seafood
Seafood contains many essential minerals for humans. Regardless of iodine, iron, zinc and calcium, iodine, in particular, is found to be 600 micrograms in 1 kg of fresh seafood, 2 to 3 times more than in pork and chicken.Some seafood, such as cockles, mussels. Oysters are an important source of iron, zinc, copper and calcium. In addition, seafood is a good source of B complex vitamins. And in the liver of some fish, there is also an important vitamin A.
Protein and fat
Seafood is known as a source of essential amino acids such as valine, threonine, methionine, lysine, etc., which amino acids. These poles will help repair the wear and tear of the body.
Most seafood is low in fatty acids. And contains unsaturated fatty acids Which helps to reduce the level of cholesterol in the blood In addition, almost all kinds of seafood are low in cholesterol, except for shrimp, squid and crab that are high in cholesterol. Although seafood has many benefits But with the same danger that followed.
Invisible dangerous in seafood
While the environmental toxicity is now occurring. Seafood is also not immune from pollution, and there are many heavy metals that can be detected in seafood. Such as lead, zinc, cadmium and copper found that these toxins are likely to increase every year. And can be detected in different types of seafood Such as fish, crab, crayfish, grasshoppers, oysters and squid were found to be higher than the standard. There are also other dangers. That may be found in seafood is.
Red tides are plankton, the dinoflaggellates. Which can normally be found in common sea. It can observe from the water is reddish brown. When the temperature is right, such as very hot. They quickly divide their cells and thrive in sea.
Dinoflaggellates enter marine animals through the food chain, found mostly in shellfish, producing heat-resistant biotoxins, so they cannot be destroyed in the process. Cook Such a case has already happened with the poisonous mussel at the mouth of Pranburi River. In 1983, about 50 cases and one child died, with the patient experiencing mouth numbness and radiating. To various organs, chest tightness, difficulty moving And some have vomiting
An analysis of 1 liter of water, up to 40,000 cells of the dinoflaggellate were detected and a very high amount of biotoxin was detected. It is found mostly in bivalves such as sea bass and oysters. Oysters eat all kinds of plankton. And a high integrity index in the period from February to April. This is when there is a lot of these plankton in sea water, so the chances of oyster poisoning can occur between February and April as well.
There are many different types of bacteria that can be detected in seafood. And is a major cause of diarrhea But one of the bacteria that causes diarrhea the most is the cholera or Vibrio parahaemolyticus (Vibrio parahaemolyticus). This bacteria can be found in both seawater and seafood such as blue crab. Shellfish, shrimp, crayfish, crab, and squid are also found in some foods such as boiled cockles, raw fish, oysters, pickled crabs, pickled clams.
This type of infection can be found all year round. But found in the summer During March – May The most obvious symptoms are diarrhea, vomiting, severe abdominal pain. May also have headaches and chills. Which these symptoms occur 12-24 hours after eating seafood.
Parasites in seafood
There are quite a few types of parasites that can be found in seafood. And tapeworm These parasites live in the mantles of mollusks. They can also be found in marine fish as well as in freshwater fish.
Choice of consumption
From the above Although seafood is a valuable food But it is just as dangerous as other food. In terms of heavy metals, you have to choose a few Should avoid the consumption of shellfish. Because it is a storehouse of many heavy metals These toxins will accumulate in the digestive system. Which is the part that people eat And should not consume the same type of animal repeatedly to reduce the accumulation of toxins.
In terms of the whales Consumers have to keep abreast of news from media such as radio on what time the whaling has occurred and should refrain from consuming seafood.
Especially during the summer from February to May when the sea temperature is suitable. Contains plankton which makes shellfish very toxic. May be solved by soaking the alkali such as lime or ash before consumption, it will reduce the toxicity. However, it is best to refrain from consuming seafood during that time.
Before bringing seafood to cook. They should be thoroughly washed and cooked, although the taste may lose some. But can deplete bacteria and parasites And worth the cost as well.