刚死不久的螃蟹，还能吃吗？

Core Viewpoint - The article discusses the safety and consumption of crabs, particularly focusing on the risks associated with eating crabs that have recently died, and provides guidelines on which types of crabs are safer to consume and which populations should be cautious when eating crabs [1][2]. Group 1: Crab Types and Safety - Crabs can be categorized into two main types: freshwater crabs and sea crabs, which affects their safety for consumption after death [2]. - Freshwater crabs, such as the Chinese mitten crab (commonly known as "hairy crab"), are more likely to carry bacteria and toxins, making it essential to consume them while alive [3][4]. - Sea crabs, like the blue crab and flower crab, generally have a cleaner living environment and can be consumed shortly after death if kept frozen, although their flavor may diminish [5][6]. Group 2: Parts of Crab to Avoid - There are three parts of the crab that are advised against consuming: - Crab gills, which can accumulate heavy metals and pollutants [8]. - Crab intestines, which are dark and located inside the crab [9]. - Crab stomach, which is transparent and can also accumulate contaminants [10]. Group 3: Populations to Exercise Caution - Most individuals can enjoy crabs, but certain groups should be cautious: - Individuals with digestive, cardiovascular, liver, or kidney diseases should limit crab consumption due to high protein and cholesterol content [12]. - Those with high uric acid levels or gout should avoid crabs, especially during acute phases [13]. - People experiencing fever, cold, or diarrhea may face digestive issues from crab consumption [13]. - Infants, elderly individuals, and those prone to allergies should also be cautious [14]. - Pregnant women can eat crabs in moderation if they ensure freshness and proper cooking [15].