Eating spoiled frozen cephalopods can cause food poisoning. Common symptoms include abdominal pain, diarrhea, nausea, and vomiting. In severe cases, fever, chills, or dehydration may occur.
During spoilage, the proteins in this type of seafood are broken down by bacteria, producing toxic biogenic amines such as histamine, cadaverine, and putrescine, as well as pathogenic microorganisms such as Vibrio parahaemolyticus and Salmonella. Even high-temperature cooking cannot completely destroy these heat-resistant toxins, thus posing a high risk.
Common physical reactions:
Gastrointestinal symptoms (most common):
Upper abdominal pain or cramping, often occurring within 2-6 hours after eating;
Frequent diarrhea, mostly watery stools, sometimes with mucus;
Significant nausea, accompanied by repeated vomiting, affecting food and fluid intake.
Systemic Reactions (Moderate to Severe Cases)
Elevated body temperature, with low-grade or moderate fever (37.5℃~38.5℃); General weakness, dizziness, and cold sweats, indicating mild dehydration or poisoning; Some individuals with allergies may experience skin flushing and itching, similar to a "drunken shrimp" reaction, which is actually a manifestation of histamine poisoning.
Higher Risk Groups: The elderly, children, pregnant women, and those with weakened gastrointestinal function often experience more severe symptoms and slower recovery; Individuals with chronic liver disease or weakened immune systems may develop secondary infections and require immediate medical attention.
