Can flower snails still be eaten after they die following storage in the refrigerator?

Generally speaking, whether turban snails (flower snails) can be eaten after dying in the refrigerator depends on storage conditions and the time elapsed since death. If any abnormalities are present, it is recommended to discard them. The specific analysis is as follows:

If turban snails die within a refrigerated environment at 0–4°C and have been dead for no more than 2 hours, and if they were lively and intact before death—with unbroken shells, firm and elastic flesh after death, and no fishy or foul odor—then they are generally safe to consume. Low temperatures can temporarily inhibit bacterial growth, and snails that died recently are unlikely to have spoiled. After thorough cleaning and cooking at high temperatures, bacteria can be eliminated, ensuring food safety.

However, turban snails should not be eaten if they died at room temperature before being placed into the refrigerator, or if they have been dead for over 6 hours under refrigeration. Signs such as soft, mushy, and non-elastic flesh; sticky inner shell surfaces; and strong foul odors or sour smells indicate spoilage. As high-protein seafood, turban snails undergo rapid bacterial decomposition after death, producing harmful substances that may cause gastrointestinal discomfort such as abdominal pain and diarrhea when consumed.

When purchasing turban snails, choose live ones with shiny shells and opercula that quickly close when touched. After bringing them home, soak them in clean water with a small amount of salt to help remove sand. For short-term storage, place them in the refrigerator's chiller compartment covered with a damp towel to maintain humidity. Promptly remove and assess any dead snails. Fresh, live turban snails should be consumed as soon as possible. During cooking, ensure the snail meat has fully retracted and is thoroughly cooked through.