Risks involved with Shellfish Consumption
(Photo: arztsamui / FreeDigitalPhotos.net) Many people have experienced the unpleasant symptoms involved with eating bad seafood, but what exactly causes it and are food handlers the ones to blame? Marine toxins are the cause of many seafood contracted sicknesses. These are the chemicals which occur naturally in the environment and commonly contaminate seafood. The danger of this is that seafood that is contaminated does not show any visible signs of contamination – it looks, smells and tastes normal. When marine toxins are ingested they can cause diseases that are deadly to human beings. The most commonly occurring marine toxin is Scombrotoxic fish poisoning. This poisoning is caused when bacteria cause tinned fish to become contaminated. Fish that are susceptible to contamination are mackerel, tuna and bonito but it is not limited to these only. The toxin is formed from by-products of the process which breaks down fish proteins, such as histamine. Some of the symptoms that are experienced shortly after consuming the contaminated fish include diarrhoea, vomiting, sweating and headaches. This sickness is not usually lethal and usually lasts just a few hours. Another commonly occurring marine toxin is Ciguatera which is contracted by eating tropical reef fish. The toxins which cause this contamination are produced by microscopic sea plants which are consumed by fish. The most common cause of poisoning is consuming Barracuda fish. Other fish may also have the toxic present, such as sea bass, snapper and mullet. Symptoms include nausea, vomiting, diarrhoea, cramps, excessive sweating, headache, and muscle aches as well as the feeling of burning or “pins-and-needles,” weakness, itching, and dizziness. This poisoning is not often lethal and usually lasts only 1 week to a month. Another form of contamination is Paralytic shellfish poisoning which is concentrated in certain shellfish from colder coastal waters and can be deadly. Mussels, cockles, clams, scallops, oysters, crabs, and lobsters may all have the poison present. The symptoms are generally short, lasting only 2 hours and are usually mild. These include headaches, dizziness, nausea, and muscular incoordination. In the worst cases, muscle paralysis and respiratory failure can
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occur and these may result in fatalities. Neurotoxic shellfish poisoning is another toxin that occasionally accumulates in oysters, clams, and mussels with symptoms demonstrating as numbness, tingling in the mouth, arms and legs, incoordination, and gastrointestinal upset. Death can occur in extreme cases but this seldom happens. Amnesic shellfish poisoning is another toxin present in shellfish which causes sickness once the contaminated shellfish is eaten. The symptoms are dizziness, headache, disorientation, and permanent short-term memory loss. In severe poisoning, seizures, focal weakness or paralysis, and even death occur. But these toxins need not be fatal. If fish and shellfish in particular looks or smells suspicious, have it tested and do not eat it. If you experience any of the symptoms seek medical attention immediately. While contamination by these toxins is rare, there are several cases that occur each year. Although anyone who consumes the contaminated fish can become ill, people who have a lowered immune system are more at risk and should avoid raw seafood. It is also important that seafood be kept in the fridge. Keep fresh tuna, mackerel and grouper fish refrigerated to prevent development of histamine. Even if you cook spoiled or toxic seafood you will not be safe because the toxins are not destroyed by cooking, so stay away from old, stale, spoiled seafood. Do not make the mistake of eating finfish or shellfish sold as bait because these products are not packaged according to food safety regulations and so are not fit for human consumption. http://www.foodhandlingcertificateonline.com
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