How long after a crawfish dies is it unsafe to eat?
May 27, 2025
Source: Cainiu Health
Dr. Shen Yonghua
Introduction
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.
Generally speaking, if a crawfish has been dead for more than 2 hours, it is no longer recommended for consumption. Detailed explanation is as follows:
During hot summer weather, if crawfish die naturally, bacteria inside their bodies will begin to multiply rapidly within 2 hours after death, decomposing the proteins and producing toxic and harmful substances such as histamine. Consumption of such crawfish may cause symptoms of food poisoning, including nausea, vomiting, abdominal pain, and diarrhea. In severe cases, it may even endanger life. Therefore, crawfish that have been dead for more than 2 hours should not be consumed.
If the crawfish has just died recently and is immediately placed into the refrigerator for cold storage, the low temperature can inhibit bacterial growth and reproduction, thereby prolonging the crawfish's edibility to some extent. However, even under refrigeration, it is not recommended to store them for more than 24 hours. This is because bacteria can still slowly multiply over time, and the texture and nutritional value of the crawfish will gradually decline.
It is recommended to consume fresh crawfish, which have bright-colored shells, appearing either reddish-green or dark red, with firm and elastic flesh. If the crawfish's shell becomes dull and lusterless, even turning black or sticky, and the flesh becomes loose and lacks elasticity, it is likely spoiled and should not be consumed.
