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Older adults ages 65 years and up, pregnant individuals and children under 6 years of age are also considered high risk and should avoid consuming raw or undercooked oysters.
The worms invade the stomach wall or intestine and can cause abdominal pain, vomiting, and diarrhea, and sometimes need to be removed by endoscopy or surgery. Viruses
Oysters are the star of every seafood tower, especially when you top it with a squeeze of lemon and a dash of Tabasco. But they can make many people feel squeamish—understandably so.
PSP can be fatal in extreme cases, particularly in immunocompromised individuals; children are known to be more susceptible. [citation needed] Most shellfish can store saxitoxin for several weeks after a harmful algal bloom passes, but some, such as butter clams, can store the toxin for up to two years. [10]
[citation needed] As the name suggests, it mainly manifests as diarrhea. Abdominal pain, nausea and vomiting may also occur. [citation needed] DSP and its symptoms usually set in within about half an hour of ingesting infected shellfish, and last for about one day.
Vibrio vulnificus is an extremely virulent bacterium that can cause three types of infections: Acute gastroenteritis from eating raw or undercooked shellfish: V. vulnificus causes an infection often incurred after eating seafood, especially raw or undercooked oysters. It does not alter the appearance, taste, or odor of oysters. [14]
Most people get infected with Vibrio by eating raw or undercooked shellfish, especially oysters. Know the medical conditions that can put you at risk.
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.