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Black spot disease in crustaceans, commonly studied on the edible brachyuran crab Cancer pagurus, is a progressive degradation of the carapace cuticle and expresses itself by discoloration of the carapace. [1] The disease has been observed on a variety of crustacean species including crabs, lobster, and shrimp. [2]
Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.
Many potential pathogens can cause black gill, including bacteria, viruses, fungi, and ciliates. [6] Abiotic stress, such as injury and foreign bodies, can also activate a crustacean's immune system and result in melanin production and black gill symptoms.
Dracunculiasis, also called Guinea-worm disease, is a parasitic infection by the Guinea worm, Dracunculus medinensis.A person becomes infected by drinking water contaminated with Guinea-worm larvae that reside inside copepods (a type of small crustacean).
Fish allergy is an immune hypersensitivity to proteins found in fish.Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine.
Syndromes in crustaceans (2 P) Pages in category "Diseases and parasites of crustaceans" The following 15 pages are in this category, out of 15 total.
If your symptoms persist for a week or two, see your doctor, Gornik suggests. They’ll likely do a physical exam and an ankle-brachial index test, which measures blood pressure in your legs and arms.
Paragonimiasis is a food-borne parasitic disease caused by several species of lung flukes belonging to genus Paragonimus. [4] Infection is acquired by eating crustaceans such as crabs and crayfishes which host the infective forms called metacercariae, or by eating raw or undercooked meat of mammals harboring the metacercariae from crustaceans.