7 popular but extremely dangerous seafood dishes

Despite the dangers of health risks, the following seafoods are still widely used in food processing and are popular.

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>> Identification of toxic seafood

1. Puffer fish

The famous country using puffer fish for food is Japan.Only trained and licensed chefs can make puffer fish dishes . Although knowing puffer fish meat is very poisonous, many people still risk to try this unique dish because of the attractive taste and experience the feeling of numbness due to the remaining toxin in the meat.

Puffer fish contains toxic toxins from the internal organs . Toxicity of puffer fish can cause people who are prone to itching, dizziness, and severe changes to lead to muscle paralysis, coma and death.

2. Tuna

Unlike puffer fish, tuna is widely consumed and not many people know the danger of eating tuna meat.

The oceans are becoming more and more polluted. Tuna is a high-class predator in the ocean food chain, so for many years, this fish has accumulated a lot of heavy metal toxins, especially mercury in the body. . Many countries around the world have recommended that reproductive age children and women should not eat tuna to ensure a healthy condition.

3. Octopus

In fact, octopus does not contain toxins , but the enjoyment of fresh raw octopus of some countries in the world can be potentially dangerous. Active octopus tentacles will stick to the throat, causing suffocation . Failure to receive first aid can lead to death. Estimates each year in Korea have 6 deaths due to suffocation when eating live octopus.

4. Oysters

Oysters are very rich in protein, zinc, and easy to digest . However, this is a type of seafood or live in coastal areas, seaports, so it can infect bacteria, parasites, including flukes . If oysters are caught during the sea season with toxic algae, it can also infect toxic algae and cause poisoning and diarrhea for raw oysters.

Oysters are also one of the foods that cause a high risk of stroke . In live oysters, there are 2 pathogenic viruses, Norovirus and Vibrio, in which norovirus, which can cause intestinal inflammation, gastritis, and vibrio is a bacterium that causes cholera with symptoms such as high fever, infected shock coincidence, blistering, even death from blood infection.

5. Blood cockles

Scallops are a seafood dish with great taste. But the oysters contain many kinds of bacteria and viruses that cause disease . Blood cockles carry in them bacteria of hepatitis and typhoid. Although we boil blood cockles and boil quickly, we still cannot prevent deadly pathogens in blood cockles, including dysentery. The best advice is to find reputable restaurants to avoid food safety concerns.

6. Mackerel

Mackerel is on the list of susceptible seafood organic mercury has been warned worldwide . Mercury has aquatic products that have a high toxicity to some organs and tissues. In particular, organic mercury can affect fetal and newborn brain development.

7. Jellyfish

Jellyfish is a delicious, familiar dish that is often used to make salads, cooked noodles. However, eating jellyfish in the season they are very dangerous. Spring - Summer is the time of jellyfish breeding, so they often accumulate many toxins that can cause food poisoning . The toxin of jellyfish when it enters the human body can cause headaches, chest tightness, cyanosis, sweating, shortness of breath, nausea, vomiting, abdominal pain and diarrhea many times, fast, small vessels , lowering blood pressure . To ensure safety, to process milk thoroughly, soaking jellyfish three times in salt water, alum to remove poison and then use.