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Crayfish eaters report acute muscle pains
By Wang Xiang |
August 23, 2010, Monday
|
Online Edition
Online Edition
Dozens of people in Nanjing in neighboring Jiangsu Province are suffering from a rapid breakdown of muscles and acute kidney failure after eating crayfish, but local authorities said the cause of their symptons remained unknown.
Nanjing hospitals have received at least 20 patients suffering from rhabdomyolysis since July, the start of the crayfish season. They all showed muscle pains after eating crayfish and tests found damaged muscle cells in their blood. If left untreated, the disease could lead to death.
Liu Jia, a doctor with Jiangsu Provincial People's Hospital, said their similar symptoms were definitely related to the freshwater crustacean they had eaten hours before they began to show the symptoms, Nanjing-based Yangtze Evening News reported today.
The patients all felt unbearable soreness in their muscles and could not move because of the pain. No similar cases were reported in Shanghai, said Gu Zhenhua, an official with Shanghai's Food and Drugs Administration.
The newspaper suspected the disease was linked to a detergent used by restaurants to clean crayfish, the same chemical that sparked uproar and was banned in Shanghai last May.
But food safety authorities in Nanjing's Baixia District said the washing powder was made of oxalic acid and could not cause rhabdomyolysis.
At least three patients cooked the crayfish at home, the report said.
Nanjing law enforcement units raided the restaurants responsible for causing the disease but only found minor faults, such as "keeping raw food with cooked food in the same fridge," the paper said.
Nanjing hospitals have received at least 20 patients suffering from rhabdomyolysis since July, the start of the crayfish season. They all showed muscle pains after eating crayfish and tests found damaged muscle cells in their blood. If left untreated, the disease could lead to death.
Liu Jia, a doctor with Jiangsu Provincial People's Hospital, said their similar symptoms were definitely related to the freshwater crustacean they had eaten hours before they began to show the symptoms, Nanjing-based Yangtze Evening News reported today.
The patients all felt unbearable soreness in their muscles and could not move because of the pain. No similar cases were reported in Shanghai, said Gu Zhenhua, an official with Shanghai's Food and Drugs Administration.
The newspaper suspected the disease was linked to a detergent used by restaurants to clean crayfish, the same chemical that sparked uproar and was banned in Shanghai last May.
But food safety authorities in Nanjing's Baixia District said the washing powder was made of oxalic acid and could not cause rhabdomyolysis.
At least three patients cooked the crayfish at home, the report said.
Nanjing law enforcement units raided the restaurants responsible for causing the disease but only found minor faults, such as "keeping raw food with cooked food in the same fridge," the paper said.
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