Font Size
A
A
A

Wilderness: Shellfish Poisoning, Gastrointestinal (cont.)

Shellfish Poisoning Risk Factors and Prevention

A major risk factor for shellfish poisoning is eating shellfish that has recently been associated with "red tide," a situation where plankton grow so rapidly, its massive numbers of organisms turns the water a reddish hue. Although many health care professionals suggest that people should not eat uncooked shellfish (for example, "raw" oysters) to prevent exposure to bacterial and viral diseases, cooking does not destroy the poisons in contaminated shellfish. There are no antidotes for these shellfish poisons.

Must Read Articles Related to Wilderness: Shellfish Poisoning, Gastrointestinal

Activated Charcoal
Activated Charcoal Activated charcoal is a substance used when a person has ingested a poison (drugs or chemicals). Activated charcoal absorbs the poisons in the GI tract. Activat...learn more >>
Poisoning
Poisoning Poisoning can have serious signs or symptoms including nausea, vomiting, trouble breathing, seizure, confusion, or pain. The National Poisong Control Center pho...learn more >>
Scombroid Poisoning (Fish Poisoning)
Wilderness: Scombroid Poisoning Scombroid poisoning is poisoning due to the ingestion of contaminated fish. Bacteria have grown during the improper storage of the dark meat of the fish and the...learn more >>




Read What Your Physician is Reading on Medscape

Toxicity, Shellfish »

Infectious agents cause most shellfish-associated illness.

Read More on Medscape Reference »


Medical Dictionary