June 2nd, 2015
Shellfish toxicity refers to poisoning caused by eating shellfish including clams, oysters, mussels, or scallops. Molluscan shellfish often contain marine biotoxins which can cause food poisoning. Marine biotoxins are produced by microscopic algae in very small amounts which are normally harmless. However, in the presence of abundant sunlight, warm temperatures, and water that is rich in nutrients, these algae rapidly reproduce. Molluscan shellfish feed on these algae, both good and bad, from the surrounding water. The toxin-producing algae continue to accumulate in the tissue of the shellfish. These biotoxins do not harm the shellfish but can cause serious illness in humans and other mammals.
It is important to note that cooking shellfish will kill the algae that produce the biotoxins. However, the toxin still remains in the cells of the shellfish. Toxicity levels also vary in different species of shellfish. Mussels have a tendency of accumulating toxins the fastest. Varnish clams are known to absorb toxins at the highest levels. Varnish clams and butter clams can store toxins for a longer duration of time in comparison to other species.
There are four main types of shellfish poisoning which are listed below:
The treatment for shellfish poisoning varies depending on the type of toxins consumed. Most of these forms of poisoning are associated with vomiting and diarrhea which can result in depletion of bodily fluids. Drinking enough fluids that contain electrolytes is recommended. In cases of severe poisoning hospital treatment is required, especially if the infected people have low immunity.
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