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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.
Despite the name, shellfish are not fish. [2] Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. [3] Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda.
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. Therefore, ordinary cooking methods will not ...
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 ...
Shellfish allergy is among the most common food allergies."Shellfish" is a colloquial and fisheries term for aquatic invertebrates used as food, including various species of molluscs such as clams, mussels, oysters and scallops, crustaceans such as shrimp, lobsters and crabs, and cephalopods such as squid and octopus.
Paralytic shellfish poisoning, or PSP, happens after consuming shellfish contaminated with saxitoxin, which can cause gastrointestinal distress, neurological symptoms, and a sensation of ...
It may also contain toxins that are associated with paralytic shellfish poisoning (saxitoxin and gonyautoxin). These toxins do not leach out when the lobster is cooked in boiling water. The toxins responsible for most shellfish poisonings are heat- and acid-stable, and thus are not diminished by cooking.
Scientists called for humane ways to handle crabs, lobsters, and other shellfish in the kitchen after showing for the first time that crustaceans indeed feel pain.. Boiling lobsters and crabs ...