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Seafood expert warns against purchasing specific types of eels
A seafood vendor with 20 years of experience, identified as Mr. Truong, has issued warnings regarding the selection of eels to avoid health risks. He advises consumers to be cautious of low prices that may mask poor quality.
One major concern is the purchase of dead or limp eels. When eels die, bacteria rapidly decompose proteins, producing histamine and other toxins. These toxins can penetrate the flesh and remain stable even after high-temperature cooking, potentially causing acute diarrhea.
To ensure freshness, Mr. Truong recommends pressing the eel's body; fresh eels should have firm flesh that quickly returns to its original shape. Additionally, consumers should avoid eels that emit sour, foul, or pungent odors, as fresh eels should only have a mild, characteristic freshwater scent.
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Claims
What the coverage asserts, and how many sources carry each claim.
- [● 3 SOURCES] Fresh eels should have firm flesh that bounces back when pressed. kenh14.vn · cafef.vn · soha.vn
- [● 3 SOURCES] Eels with sour, foul, or pungent odors should not be purchased. kenh14.vn · cafef.vn · soha.vn
- [● 3 SOURCES] Dead or limp eels can contain histamine and toxins that are heat-resistant. kenh14.vn · cafef.vn · soha.vn
- [● 3 SOURCES] Consumers should avoid four specific types of eels to prevent health risks. kenh14.vn · cafef.vn · soha.vn