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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.

Medically Reviewed by a Doctor on 3/26/2015

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Toxicity, Shellfish »

Infectious agents cause most shellfish-associated illness.

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