Prevention of Marine toxins


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Prevention of Marine toxins: General guidelines for safe seafood consumption:

  1. Although any person eating fish or shellfish containing toxin or disease-causing bacteria may become ill, persons with weakened immune systems or liver problems should not eat raw seafood because of their higher risk of Vibrio infection (see Vibrio FAQ- http://www.cdc.gov/ncidod/dbmd/diseaseinfo/vibriovulnificus_g.htm).
  2. Keep seafood on ice or refrigerated at less than 38° Fahrenheit to prevent spoilage.

Specific advise for avoiding marine toxin poisoning:

  1. Keep fresh tuna, mackerel, grouper, and mahi mahi refrigerated to prevent development of histamine. Don't believe that cooking spoiled or toxic seafood will keep you safe. These toxins are not destroyed by cooking.
  2. Do not eat barracuda, especially, those from the Caribbean.
  3. Check with local health officials before collecting shellfish, and look for Health Department advisories about algal blooms, dinoflagellate growth or "redtide" conditions that may be posted at fishing supply stores.
  4. Do not eat finfish or shellfish sold as bait. Bait products do not need to meet the same food safety regulations as seafood for human consumption.
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Footnotes:
1. excerpt from Marine Toxins: DBMD

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