Paralytic shellfish poisoning is a serious illness caused by
eating shellfish contaminated with dinoflagellate algae that produce
harmful toxins. The toxicity of paralytic shellfish poisoning toxins is
estimated to be 1,000 times greater than cyanide and symptoms appear
soon after consuming toxic shellfish.
Only a few marine animals accumulate these toxins. Shellfish, including
hard-shell clams, soft-shell clams, oysters, mussels, and scallops, are
particularly prone to contamination as they feed by filtering
microscopic food out of the water.
At lease there are 21 molecular forms of paralytic shellfish poisoning
toxins. Collectively, these paralytic shellfish poisoning toxins are
termed saxitoxins, deriving the name from the butter clam, Saxidomus
giganteus, where saxitoxins were originally extracted and identified.
Clinical illness is characterized by neurological symptoms such as
paresthesia and/or paralysis involving the mouth, face, neck and
extremities, which may be accompanied by gastrointestinal symptoms,
which usually resolve within a few hours to a few days. In severe cases,
ataxia, dysphonia, dysphagia and muscle paralysis with respiratory
arrest and death may occur within 12 hours.
Who is most at risk? Anyone who eats non-commercially harvested shellfish is at risk for Paralytic shellfish poisoning.
Paralytic Shellfish Poisoning
Clostridium perfringens: Understanding a Common Food Poisoning Culprit
-
*Clostridium perfringens,* a Gram-positive, spore-forming anaerobic
bacterium, resides naturally in the intestines of both humans and animals,
highlighting...