Search results
Results From The WOW.Com Content Network
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.
DSP and its symptoms usually set in within about half an hour of ingesting infected shellfish, and last for about one day. The causative poison is okadaic acid, which inhibits intestinal cellular dephosphorylation. [1] This causes the cells to become very water-permeable and the host to profusely defecate into a high risk of dehydration.
Shellfish containing 80 or more micrograms of saxitoxin per 100g of edible shellfish tissue are deemed to be unsafe for human consumption. [16] Currently, there is no antidote for PSP neurotoxins. Most PSP patients suffer only minor symptoms, these lasting until the toxin is eliminated from the body.
Most people with paralytic shellfish poisoning develop symptoms within 30 minutes of consuming contaminated seafood and symptoms range from the tingling of the lips, mouth and tongue, “pins and ...
The U.S. Food and Drug Administration says consumers should avoid eating shellfish from Oregon and Washington state as they may be contaminated with toxins that cause paralytic shellfish poisoning ...
common food poisoning; seafood allergy; paralytic shellfish poisoning; ciguatera fish poisoning; pesticide poisoning; alcohol intoxication; certain psychiatric disorders. Due to the extensive list of disorders with similar symptoms, a detailed food history is necessary to make the diagnosis. [4]
DSP is a particular kind food poisoning that causes severe gastrointestinal illness in humans and this is related to the ingestion of toxin contaminated shellfishes from contaminated water[4]. Some of the symptoms of DSP include diarrhea, stomach pain, vomiting, nausea and fever; reported human ingestion shows that the toxins are capable of ...
The Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...