Should you remove the tail when eating snails?

Many believe the snail's tail is the dirtiest part, detrimental to digestion, and should be discarded. Is this true? (Lan, 29, Hanoi).

Associate Professor, Doctor Nguyen Duy Thinh, former official at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology, offers advice on the safe consumption of snails.

Snails, particularly those inhabiting deep mud environments, frequently harbor numerous types of parasites harmful to humans. Each snail can contain anywhere from 3,000 to 6,000 parasites.

The snail's tail, often dark, soft, and somewhat viscous, serves as a repository for feces and waste. It can easily accumulate parasitic worm larvae or bacteria from contaminated water if snails are not thoroughly prepared. Furthermore, in snails from polluted environments, heavy metals frequently concentrate in these internal organs. Consequently, it is advisable to remove the snail's tail before consumption to ensure food safety, particularly for individuals with sensitive digestive systems, pregnant women, and young children.

Some vendors lightly boil snails to maintain a chewy texture, aiming for higher sales. However, undercooking snails carries significant risks, potentially leading to digestive illnesses, abdominal pain, or nausea for consumers.

Before cooking, thoroughly soak snails for at least two to three hours. Use rice water, salt water with lemon, or water with chili slices to help the snails expel mud and impurities. Never consume raw or undercooked snails. For larger varieties like oc nhoi (stuffed snails) or oc buou (apple snails), after a brief boil, extract the meat and keep only the firm head, discarding the soft rear intestinal section.