Poisoning fish and seafood often leads to gastrointestinal, neurological or histamine-mediated symptoms.
Poisoning fish and seafood often leads to gastrointestinal, neurological or histamine-mediated symptoms. Ciguatera fish poisoning Ciguatera fish poisoning is observed after the consumption of more than 400 different fish tropical reefs around Florida, the Caribbean or the Pacific, where dinoflagellates produce a toxin that accumulates in fish. Mature and big fish (eg. B. grouper, snapper, kingfish) contain larger quantities of poison. . None of the known methods of preparation, including cooking, protects against poisoning; the toxin is tasteless. A commercial product is available to test fish on ciguatera. Complaints can use 2-8 hours after the meal. Abdominal cramps, nausea, vomiting and diarrhea stick to 6-17 hours; then can pruritus, paresthesia, headache, myalgia, a reversal of temperature perception and facial pain. Months later, the unusual sensory perception and the nervousness can lead to general weakness. Therapeutically Mannitol infusions were recommended, but a clear benefit has not been demonstrated. Scombrotoxismus Scombrotoxismus caused by high histamine concentrations in fish, caused by bacterial an onset after the catch degradation process. Commonly affected species tuna Mackerel Bonito Bonito include (Katsuwonus pelamis) Bluefish The fish can taste peppery or bitter. Facial flushing and possibly nausea, vomiting, epigastric pain, and urticaria may occur a few minutes after starting the meal and form within 24 hours back. The symptoms are often confused with those of a seafood allergy. Unlike other fish poisoning this poisoning can be avoided if the fish is stored properly after the catch. To treat H1 and H2 blockers may be used. Tetrodotoxin poisoning Tetrodotoxin poisoning are usually caused by eating puffer fish (fugu), a sushi delicacy, even if more than 100 freshwater and saltwater fish contain tetrodotoxin. The symptoms are similar to those of ciguatera fish poisoning; a potentially fatal respiratory paralysis may also occur. Supportive treatment takes into account the particular ventilatory support until the toxin is metabolized, which can take days. The toxin can not be destroyed by cooking or freezing. The paralytic shellfish poisoning shellfish poisoning can range from June to October esp. On the coasts of the Pacific and New England occur when mussels and oysters are contaminated with toxic dinoflagellates, which are also responsible for algal blooms (bioluminescence). These dinoflagellates constitute the neurotoxin saxitoxin, which is not destroyed by cooking. Perioral paresthesia occur 5-30 minutes after ingestion. Subsequently, nausea, vomiting and abdominal pain develop, followed by muscle weakness. If left untreated, respiratory paralysis leading to death; Survivors recover completely again.