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Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [ 2 ] [ 4 ] Symptoms may include flushed skin , sweating , headache , itchiness , blurred vision , abdominal cramps and diarrhea .
Ciguatera fish poisoning (CFP), also known as ciguatera, is a foodborne illness caused by eating reef fish contaminated with ciguatoxins. [ 4 ] [ 2 ] Such individual fish are said to be ciguatoxic . Symptoms may include diarrhea , vomiting, numbness, itchiness, sensitivity to hot and cold, dizziness , and weakness.
A cheap fish that may cause severe food poisoning with, shall we say, explosive results, escolar is banned in some countries. While the U.S. permits it, the FDA has issued warnings about its ...
The food-borne parasite Anisakis is a genus of nematodes known to be present in intermediate host salt-water fish, anadromous fish that travel from oceans to rivers to breed, and squid. [ 7 ] [ 18 ] Anisakis are directly infective to humans when infected fish or squid is consumed raw or slightly processed, causing a condition called anisakiasis .
Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
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 ...
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]
PSP affects those who come into contact with the affected shellfish by ingestion. [1] The toxins responsible for most shellfish poisonings—mainly saxitoxin, although several other toxins have been found, such as neosaxitoxin and gonyautoxins I to IV—are water-insoluble, and heat- and acid-stable.