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Symptoms of poisoning from eating crawfish

May 24, 2025 Source: Cainiu Health
Dr. Yang Ziqi
Introduction
After consuming crawfish, abdominal pain and diarrhea may occur shortly thereafter; stools are often loose and watery, accompanied by nausea and vomiting. In severe cases, frequent vomiting prevents eating, and abdominal pain is concentrated around the navel or upper abdomen, affecting normal daily life. These are symptoms of acute gastroenteritis caused by eating stale or undercooked crawfish. 2. Skin abnormalities: Individuals with allergic constitutions may experience toxic reactions.

Symptoms of poisoning from eating crawfish generally include gastrointestinal discomfort, skin abnormalities, neurological reactions, fever and chills, palpitations, and chest tightness.

1. Gastrointestinal discomfort: After consuming crawfish, one may experience abdominal pain and diarrhea shortly afterward, with loose, watery stools, often accompanied by nausea and vomiting. In severe cases, frequent vomiting prevents eating, and the abdominal pain is mainly concentrated around the navel or upper abdomen, affecting normal life. These symptoms are caused by acute gastroenteritis due to spoiled or undercooked crawfish.

2. Skin abnormalities: In individuals with allergic constitutions, poisoning may rapidly manifest as large areas of red rash or hives on the skin, accompanied by severe itching that may spread throughout the body. Some people may also experience swelling of the lips and eyelids, and in severe cases, swelling of the throat may occur, affecting breathing, which requires immediate medical attention.

3. Neurological reactions: If crawfish are contaminated, neurological symptoms after consumption may include dizziness, headache, fatigue, and even numbness in the hands and feet, muscle weakness, blurred vision, and dilated pupils. These symptoms might indicate nervous system damage, which is critical and requires prompt treatment.

4. Fever and chills: Poisoning caused by bacterial infection often results in fever with temperatures reaching 38°C or higher, along with chills, feeling cold, shivering, and possibly generalized muscle aches resembling severe flu symptoms. One should be vigilant for worsening infection.

5. Palpitations and chest tightness: Toxic reactions may also affect the cardiovascular system, causing palpitations, rapid heartbeat, chest tightness, and difficulty breathing, with symptoms worsening after physical activity. Severe cases may lead to decreased blood pressure, shock, and life-threatening conditions, requiring urgent medical treatment.

If the above symptoms of food poisoning occur, consumption of crawfish should be stopped immediately, and medical attention should be sought promptly. Additionally, any remaining food should be preserved for testing by a doctor to identify the cause and receive appropriate treatment.

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Can Semisulcospira promote digestion?
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Can Semisulcospira (溪螺) clean the intestines?
Under normal circumstances, freshwater snails can aid digestion to some extent, but they cannot directly cleanse the intestines. It is important to ensure thorough preparation and moderate consumption. Freshwater snails live in complex environments and may carry parasites or bacteria; therefore, they must be thoroughly cleaned and cooked at high temperatures to avoid foodborne risks. In daily life, maintaining intestinal health primarily relies on adequate intake of dietary fiber.
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Can Semisulcospira reduce cholesterol?
Under normal circumstances, river snails cannot lower cholesterol levels, and excessive consumption may be detrimental to cholesterol control. Therefore, attention should be paid to thorough preparation and appropriate portion sizes. River snails grow in complex environments and may carry parasites or bacteria; they must be thoroughly cleaned and cooked at high temperatures to avoid foodborne risks. In daily life, controlling or reducing cholesterol requires limiting the intake of high-cholesterol and high-fat foods.
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What is the yellow substance inside a crawfish's head, and is it edible?
The hepatopancreas is the digestive organ of the crayfish, responsible for metabolism and toxin storage. It can easily accumulate heavy metals, bacteria, and other harmful substances, which may be difficult to completely remove even with high-temperature cooking. Consumption may cause adverse effects on the body. Although the gonads contain certain nutrients, they are mixed together with the hepatopancreas and are difficult to accurately distinguish, increasing the risk of inadvertently ingesting harmful substances.
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Can patients with hyperthyroidism eat crawfish?
Patients with hyperthyroidism can eat crayfish, but it is not recommended to consume them in large quantities. Although crayfish are nutritious, patients should still eat them in moderation to avoid excessive intake that may lead to indigestion or other health problems. Patients should choose light and healthy cooking methods, such as steaming or garlic-flavored preparations, and avoid cooking methods with heavy oil, excessive salt, or strong spices such as chili peppers.
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How long after a crawfish dies is it unsafe to eat?
Under normal circumstances, it is not recommended to consume crayfish that have been dead for more than 2 hours. During hot summer weather, if the crayfish died naturally, bacteria in its body will begin to multiply rapidly within 2 hours after death, decomposing the crayfish's proteins and producing toxic and harmful substances such as histamine. Consumption may lead to food poisoning symptoms including nausea, vomiting, abdominal pain, and diarrhea.
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Should I blanch or deep-fry the crawfish?
Whether to blanch or deep-fry the crawfish primarily depends on the specific cooking method and personal taste preferences. If one desires to preserve the original flavor, blanching is generally recommended. However, if a crisp and delicious texture is preferred, deep-frying can be chosen. Regardless of the method selected, attention should be paid to the freshness of the ingredients and control of cooking time, to ensure both the taste and hygiene quality of the crawfish.
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