a 68-year-old man ate raw seafood and contracted liver failure. he was saved after 5 artificial liver transplants.
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the old man, uncle zhu, was discharged from the infectious department of the first affiliated hospital of ningbo university. the doctor diagnosed him with acute hepatitis e and he underwent five artificial liver treatments before he finally recovered. this undoubtedly reminds people that when cooking seafood, they must pay attention to safety issues, ensure that the ingredients are safe and hygienic, and avoid infection risks.
the hidden dangers of “raw food”
uncle zhu's symptoms reflect the potential harm that "raw food" can cause to liver health. acute hepatitis e is a common liver disease that mainly occurs in the elderly and pregnant women. the main cause is eating undercooked seafood, which leads to liver damage and inflammation. doctors' analysis shows that uncle zhu's symptoms of hepatitis e also reflect people's understanding of health and the importance they attach to safety issues.
prevent problems before they happen
from this case, we can see the potential harm of "raw food". therefore, when cooking seafood, we must pay attention to the following points:
- check food safety and hygiene: seafood needs to be handled and cooked correctly to ensure it is safe and hygienic.
- cooked food is key: cooked food can effectively kill bacteria and viruses and reduce the risk of infection.
- consult professionals: when cooking seafood, it is recommended to consult a professional for safe cooking methods.
future outlook
as people pursue a healthy lifestyle, safety issues will always be the focus of people's attention. when cooking seafood, we need to take a variety of measures to ensure the safety and hygiene of the ingredients, avoid infection risks, and ensure good health.