Can You Get Sick from Consumption of Some Marine Organisms

Yes you can if you are not careful.

Seafood poisoning, also known as seafood-borne illness, occurs when a person consumes seafood contaminated with toxins. These toxins can come from various sources, including bacteria, viruses, parasites, or marine toxins produced by algae. Symptoms can vary depending on the type of toxin, but commonly include gastrointestinal issues like nausea, vomiting, and diarrhea, as well as neurological symptoms like tingling, numbness, and muscle weakness.

 

Types of Seafood Poisoning

Ciguatera Poisoning:

In ciguatera poisoning, the poisonous ingredient is ciguatoxin. This is a poison made in small amounts by certain algae and algae-like organisms called dinoflagellates. Small fish that eat the algae become contaminated. If larger fish eat a lot of the smaller, contaminated fish, the poison can build up to a dangerous level, which can make you sick if you eat the fish. Ciguatoxin is “heat-stable.” That means it does not matter how well you cook your fish, if the fish is contaminated, you will become poisoned. Symptoms include gastrointestinal issues, neurological symptoms (tingling, numbness, temperature reversal), and muscle aches. Ciguatera poisoning symptoms can occur 2 to 12 hours after eating the fish.

 

Scombroid Poisoning:

Also known as histamine poisoning, occurs when fish, particularly certain species like tuna and mackerel, are not properly refrigerated and histamine levels rise. In scombroid poisoning, the poisonous ingredient is a combination of histamine and similar substances. After the fish dies, bacteria create large amounts of the toxin if the fish is not immediately refrigerated or frozen. Symptoms resemble an allergic reaction, including skin flushing, headache, and gastrointestinal upset.

 

Shellfish Poisoning:

Shellfish poisoning is caused by eating shellfish contaminated with bacteria or, more commonly, viruses. Several types of shellfish poisoning exist, but the most well known are Paralytic Shellfish Poisoning (PSP), Neurotoxic Shellfish Poisoning (NSP), and Amnesic Shellfish Poisoning (ASP), each caused by different toxins produced by marine organisms. Symptoms can include gastrointestinal issues, neurological symptoms (tingling, numbness, paralysis), and memory loss. Contaminated shellfish include shrimp, crabs, clams, oysters, dried fish, and salted raw fish. Contaminated fish may have a tainted odor or taste. Symptoms of shellfish poisoning begin 4-48 hours after eating. A person who has blood in the stool and a fever may have a bacterial infection. There is no specific cure available for shellfish poisoning, and antibiotics do not shorten the illness. Antimotility drugs other than bismuth(Pepto-Bismol) should not be used as they can worsen or lengthen the illness because the infectious agent is not expelled from the body as rapidly.

Note:

Bacteria like Vibrio can also cause illness from consuming raw or undercooked seafood, particularly in warm coastal waters.

 

Symptoms of Seafood Poisoning

Gastrointestinal: Nausea, vomiting, diarrhea, abdominal cramps.

Neurological: Tingling, numbness, muscle weakness, dizziness, headache, temperature reversal, memory loss.

Other: Skin flushing, itching, difficulty breathing, fever, dehydration.

 

Treatment

Treatment varies depending on the type of poisoning and severity of symptoms.

• For mild cases, rest, hydration, and over-the-counter medications may be sufficient.
• Severe cases may require hospitalization, intravenous fluids, and medications to manage symptoms.

Seek immediate medical attention if symptoms are severe or persistent, especially if there are neurological symptoms or signs of dehydration.

 

Prevention

• Choose seafood from reputable sources and ensure proper storage and handling.
• Cook seafood thoroughly to recommended temperatures.
• Avoid eating large, warm-water fish, especially the head, roe, and internal organs where toxins may accumulate.
• Be aware of likely risks associated with consuming raw or undercooked seafood.