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Red Tide caused by dinoflagellates. Picture taken off the coast of San Diego, California. Neurotoxic shellfish poisoning (NSP) is caused by the consumption of brevetoxins, which are marine toxins produced by the dinoflagellate Karenia brevis (among several others). These toxins can produce a series of gastrointestinal and neurological effects.
A very common foodborne illness in fish is ciguatera, which is caused by eating certain reef fishes whose flesh is contaminated with toxins. [76] The CDC states the following about Ciguatera: Ciguatera fish poisoning (or ciguatera) is an illness caused by eating fish that contain toxins produced by a marine microalgae called Gambierdiscus ...
Eating seafood frequently may put people at a higher risk of exposure to PFAS, or so-called "forever chemicals." ... especially for a New England state where we know people love their seafood.” ...
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.
The Food and Drug Administration (FDA) will be investigating the presence of “forever chemicals” in seafood, with the goal of understanding how such contamination contributes to dietary ...
Experts warn 'flesh-eating' bacteria may be spreading to seafood, beaches due to climate change. Alex Lasker. Updated June 20, 2019 at 11:50 AM.
[2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two days. [2] Rarely, breathing problems, difficulty swallowing, redness of the mouth, or an irregular heartbeat may occur. [2] [5] Scombroid occurs from eating fish high in histamine due to inappropriate storage or processing. [2]
Eating two-to-three servings of salmon weekly can help you meet your omega-3 needs, possibly even more than taking fish oil supplements. MonicaNinker - Getty Images Oysters