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Wet market probed for selling dead crayfish
By Hu Min |
June 5, 2012, Tuesday
|
Online Edition
Online Edition
AUTHORITIES in Shanghai's Minhang District are investigating a wholesale market in Qibao Town after media reports that vendors in the market sold dead crayfish to local restaurants.
One eatery in nearby Xuhui District has been ordered to stop processing and selling dead crayfish.
A Minhang District Industrial and Commercial Administration official said the investigation just began and would take some time before findings can be made public.
Crayfish sells at 18-22 yuan (US$3.55) per kilo depending on size, but dead ones, about 4 kilos per ton, sell at only 2-3 yuan per kilo, the Shanghai Morning Post cited a vendor at the Laiting Road Market as saying.
The wholesale market attracts a large number of retailers, restaurants and hotel buyers.
Eating dead crayfish can cause vomiting, abdominal pain and even food poisoning, said Shen Zhenwei, a doctor with the Shanghai East Hospital.
"Crayfish protein can discharge a large amount of histamine and can trigger urticaria, asthma and cardiovascular diseases," Shen said.
Customers should check the tails of boiled crayfish. A straight tail means the crayfish was already dead before cooking and consumers should not touch its black gill.
One eatery in nearby Xuhui District has been ordered to stop processing and selling dead crayfish.
A Minhang District Industrial and Commercial Administration official said the investigation just began and would take some time before findings can be made public.
Crayfish sells at 18-22 yuan (US$3.55) per kilo depending on size, but dead ones, about 4 kilos per ton, sell at only 2-3 yuan per kilo, the Shanghai Morning Post cited a vendor at the Laiting Road Market as saying.
The wholesale market attracts a large number of retailers, restaurants and hotel buyers.
Eating dead crayfish can cause vomiting, abdominal pain and even food poisoning, said Shen Zhenwei, a doctor with the Shanghai East Hospital.
"Crayfish protein can discharge a large amount of histamine and can trigger urticaria, asthma and cardiovascular diseases," Shen said.
Customers should check the tails of boiled crayfish. A straight tail means the crayfish was already dead before cooking and consumers should not touch its black gill.
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