CATDOLL : CATDOLL: Can parasites die after being frozen?

Can parasites die if frozen?

No, the parasites must be sterilized by high temperature before they can die. If you are satisfied, please accept the answer. Thank you.

There is a saying that salmon contains a lot of parasites, and it seems that they are killed by freezing.

Many people think that eating raw fish with more mustard and vinegar can kill the parasites. But research shows that this is not true. Wrong eating habits lead to many diseases. According to reports from health departments, the infection rate of liver flukes in China has increased by 75% on average compared to 15 years ago, especially in Guangdong, Guangxi and Jilin, where the increase was the most obvious, up 182%, 164% and 63% respectively.

Experts point out that people’s health awareness has improved to a certain extent nowadays, but their understanding of health is still not enough.

Zhang Nian, a nutritionist at Foshan Traditional Chinese Medicine Hospital, said that there are nearly 90 kinds of parasites in the bodies of fish, shrimps and crabs along the coast of my country, and uncooked aquatic products such as fish and shellfish often contain pathogenic microorganisms and parasites.

In response to the belief that "mustard kills parasites", Zhang Nian specifically pointed out that dipping raw fish in mustard and vinegar cannot kill parasites. Many parasites can only be killed by heating them in hot water at 70 degrees Celsius for a period of time.

Zhang Nian told reporters that in the Pearl River Delta region adjacent to Guangdong, it is popular to plant mulberry trees on the banks of fish ponds. Residents are accustomed to dumping human and animal feces into the mulberry ponds, making farmed fish extremely susceptible to liver flukes. Therefore, common grass carp, black carp, sea bass and freshwater shrimp may contain liver flukes and must be cooked before being eaten.

The main principle of freezing insecticide is to freeze the water in the cells into ice, thereby piercing or bursting the cells to kill the cells. This method can kill parasites that lack antifreeze substances in their bodies. Some parasites contain antifreeze substances, and their cells remain intact even if the surface of the body is frozen. Such parasites can only be killed by other methods.

What are the varieties of pineapples?

Pineapple belongs to the genus Bromeliaceae in plant taxonomy and is a perennial herb. At present, the main varieties cultivated in my country are Queen, Cain, and Spain.

(1) Queen

The main characteristics of the Queen type are that the plant is medium-sized, the leaf margins have thorns, the flowers are light purple, the skin is yellow, the fruit eyes are deep, the fruitlets are protruding, the flesh is yellow to dark yellow, the flavor is sweet, the fiber is low, and the fruit is good for processing and canning or eating fresh. Cultivated varieties include Queen, Golden Queen, "Philippines" (Bali), Natal, Shenwan, Ruby, etc.

"Philippines" is the main variety currently cultivated in Guangxi. This variety has strong growth potential, green leaves, white powder on the back of the leaves, obvious ribbons on the leaves, and thorns on the leaf edges. There are generally 2 to 3 suckers, and the terminal buds are smaller than those of the Cain and Spanish varieties. It blooms in April, and the flowers are lavender. The fruit is regular, cylindrical, medium-sized, and matures in June and July (fruiting). The flesh is yellow, crisp, less fiber, sweet, and of high quality. This variety has strong adaptability. It is relatively drought-resistant and cold-resistant, and can produce high and stable yields. The fruit is also relatively resistant to storage and transportation. The disadvantages are: the leaf edges have thorns, which makes field management inconvenient; the fruit eyes are relatively deep, and the processing yield rate is lower than that of the Cain variety.

(2) Cacaine

The main characteristics of the caine are that the plant is tall and upright, the leaf margin is thornless or has a few thorns near the tip, the fruit is large and oblong, the peel is orange-yellow to bronze, the fruit eyes are flat and shallow, the flesh is light yellow to yellow, the flavor is sweet, the medium acidity, the fiber is soft and tough, and it is juicy; the fruit has good canning properties. Cultivated varieties include thornless caine ("Hawaii", "Sarawak"), Taifeng, Xilu, etc. Thornless caine plants are tall and strong, with thick and dark green leaves; the leaf ribbons are obvious, there is less white powder, and the sucker buds germinate late, with only 1 to 2. The average fruit weight is 1.0 to 2.0 kg. It matures in July and August. It is suitable for canning and processing, with a high success rate. It has high requirements for fertilizer and water, poor disease resistance, and the fruit is easily burned by the sun, and is not resistant to storage and transportation.

(3) Spanish

The Spanish type is a thorny and thornless native species, with medium-sized plants; slightly open, long and wide leaves, light green with red leaves; petals bright red. The fruit is medium-sized, with flat eyes and very deep eyes, and the peel is deep orange and yellow-red; the flesh is deep yellow to white; the flesh is coarse and fibrous; the flavor is aromatic and sour; the fruit is resistant to storage and transportation, and is good for canning. There are 4 to 5 sucking buds and 7 to 8 supporting buds, and the frost resistance is the weakest. The main varieties are Spanish, native, Singapore canning varieties, Cabizona, etc. At present, except for small production and scientific research units that preserve this type of variety, field production has basically been eliminated.