Leftover crayfish should not be eaten
Crayfish is a type of seafood, and the essence of seafood is freshness. If it is left overnight, it loses its freshness, which defeats the purpose of eating seafood. Moreover, it is not recommended to keep any type of seafood overnight as it can produce harmful substances for the body.
Deterioration in taste
Crayfish is known for its delicious taste and is widely popular. However, if crayfish is cooked and left at room temperature for a long time, the proteins inside it will degrade, resulting in a less flavorful and less nutritious meal. The degraded proteins can also have harmful effects on the kidneys.
Heavy metal poisoning
The head of crayfish contains a large amount of calcium deposits and heavy metals. If cooked crayfish is left for a long time, the heavy metals and other harmful substances in the head can spread to the edible parts of the crayfish. Consuming such contaminated crayfish can lead to heavy metal poisoning.
Carcinogenicity
All food items, when left for a long time, can produce nitric acid and nitrous acid. When consumed, these substances can be converted into nitrate and nitrite in the body, which are carcinogenic substances and can increase the risk of cancer.
Lack of oxygen
Consuming leftover crayfish can lead to a high concentration of nitrite in the body, causing poisoning. Nitrite poisoning occurs when nitrite oxidizes the iron element in the blood, converting hemoglobin into methemoglobin, which loses its ability to carry oxygen. This can result in oxygen deficiency, cyanosis, and even death.
Not suitable for pregnant women
When crayfish is left at room temperature for a long time, it can produce nitrite, which can pass through the placental barrier. Fetuses under 6 months are particularly sensitive to nitrite, and it can have teratogenic effects on them.
