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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 .
Fish allergy is an immune hypersensitivity to proteins found in fish.Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine.
Stonefish venom can be fatal at a dose of only 18 mg, which the fish is capable of releasing with only six of its thirteen spines. The protein makeup differs between the three species of stonefish, but in reef stonefish the fatal protein is the verrucotoxin protein. [15] Effects of the venom include severe pain, shock, paralysis, and tissue ...
As with any food, moderation is key. One serving of canned fish is about 3 to 4 ounces, or the size of an adult's palm. ... "Avoid canned fish if you have an allergy (or sensitivity) to fish ...
The stonefish, Synanceia verrucosa, has a diverse set of toxins that disrupts basic human ability. When injected with the toxins found in the dorsal fins of the fish, individuals will suffer from skeletal muscle paralysis , extreme pain, seizures , convulsions , respiratory arrest , and damage to the cardiovascular system . [ 1 ]
Allergies to food, insect stings, medications, and latex are most frequently associated with anaphylaxis, and symptoms—which can occur suddenly and progress quickly—may start with a runny nose ...
A food allergy is an abnormal immune response to food.The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure.
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.