Crayfish, also known as crawfish, crawdads, or mudbugs, are freshwater crustaceans that resemble small lobsters. While crayfish can be a tasty and popular seafood dish, there are several potential dangers associated with consuming them that everyone should be aware of. From allergic reactions to heavy metal contamination, eating crayfish comes with risks that shouldn’t be ignored.
Shellfish Allergies
According to Healthline, one of the most serious dangers of eating crayfish is the risk of an allergic reaction. Crayfish are a type of shellfish, and shellfish allergies are one of the most common food allergies in adults. Symptoms of a shellfish allergy can range from mild, such as hives or a stuffy nose, to severe and potentially life-threatening, such as difficulty breathing and swelling of the throat.
A shellfish allergy is caused by your body’s immune system overreacting to proteins found in the shellfish, especially a protein called tropomyosin. Even tiny amounts of crayfish can trigger a reaction in sensitive individuals. Those with shellfish allergies are often advised to avoid eating any type of shellfish, including crayfish, shrimp, lobster, crab, and more.
If you suspect you may have a shellfish or crayfish allergy, it’s critical to see an allergist for proper testing. An allergist can perform tests to determine if you have a true allergy. If diagnosed with a shellfish allergy, you must strictly avoid all shellfish and carry an epinephrine auto-injector at all times in case of accidental exposure. Shellfish allergies can develop at any time in life, so just because you’ve eaten crayfish in the past doesn’t mean you can’t become allergic later on.
Heavy Metal Contamination
Another potential danger of eating crayfish is heavy metal contamination. Crayfish are bottom-feeding organisms that can accumulate toxins and contaminants like heavy metals from their environment. Studies have found concerning levels of mercury, cadmium, lead, and arsenic in both wild-caught and farm-raised crayfish around the world.
Mercury is a particularly worrisome heavy metal that is toxic to the human nervous system. It bioaccumulates up the food chain, so predatory fish and shellfish like crayfish tend to have higher mercury levels. The FDA advises pregnant women and young children to limit or avoid high-mercury seafood to prevent developmental issues.
While most crayfish contain mercury levels below the FDA limit, eating crayfish frequently or from contaminated sources could potentially lead to mercury poisoning over time. Symptoms of mercury toxicity include numbness, tingling, tremors, memory problems, and more. The other heavy metals found in crayfish are also toxic and have been linked to organ damage, neurological issues, and cancer.
To minimize heavy metal exposure from crayfish, it’s best to eat them in moderation and choose crayfish from clean, uncontaminated waters. Opting for the abdominal tail meat rather than the whole body can also slightly reduce heavy metal consumption, as the organs tend to accumulate more contaminants. However, the only way to completely avoid any heavy metal exposure is to not eat crayfish at all.
Bacterial and Parasitic Infections
Eating crayfish also poses a risk of bacterial and parasitic infections. Crayfish can harbor harmful bacteria like Salmonella and Vibrio that can cause food poisoning. Symptoms of crayfish-related food poisoning include diarrhea, vomiting, abdominal cramps, and fever. In severe cases, the infection can spread to the bloodstream and become life-threatening.
Parasites are another concern with eating crayfish. The most notable parasite is the lung fluke Paragonimus, which can infect people who consume raw or undercooked crayfish. The lung fluke can cause a disease called paragonimiasis, with symptoms like cough, chest pain, and bloody sputum. Paragonimiasis is rare in the US but more common in Asia and Africa.
To avoid bacterial and parasitic illness from crayfish, it’s crucial to only eat crayfish that have been properly cooked. Boiling crayfish until they turn bright red, or until the internal temperature reaches 145°F (63°C), will kill any harmful bacteria and parasites. Never eat raw or undercooked crayfish. Also be sure to keep raw and cooked crayfish separated and practice safe food handling to prevent cross-contamination.
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