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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.
Treatment is generally with antihistamines such as diphenhydramine and ranitidine. [2] Epinephrine may be used for severe symptoms. [3] Along with ciguatera fish poisoning, it is one of the most common type of seafood poisoning. [2] It occurs globally in both temperate and tropical waters. [2] Only one death has been reported. [3]
Amnesic shellfish poisoning (ASP) is an illness caused by consumption of shellfish that contain the marine biotoxin called domoic acid. [1] In mammals , including humans, domoic acid acts as a neurotoxin , causing permanent short-term memory loss , brain damage , and death in severe cases.
Oregon authorities have closed the state's entire coastline to mussel harvesting due to an “unprecedented” outbreak of shellfish poisoning that has sickened at least 20 people. “We've had a ...
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.
The FDA advised seafood processors that ciguatera poisoning was reasonably likely to occur from eating several species of fish caught as far as 50 miles (80 km) from the sanctuary. [ 36 ] From August 2010 to July 2011, there were eight outbreaks of ciguatera fish poisoning in New York City.
Food poisoning is one of the last things most of us want to plan for when preparing for a trip. Even the thought of an upset stomach while on the road is uncomfortable. In any case, the ...
The Australian freshwater mussel Alathyria condola is highly susceptible to neurotoxin accumulation. After two to three days of exposure to the cyanobacterium Anabaena circinalis it may contain upwards of 80 micrograms of neurotoxins per 100 grams of mussel, a level high enough to cause significant health risks to humans.