Tag: Domoic acid

Over 180 cases of neurotoxic shellfish poisoning were reported in New Zealand between 1992 and 1993, underscoring the serious public health threat posed by contaminated seafood. These toxins are naturally occurring compounds produced by microscopic algae that can accumulate in mollusks, making them dangerous for human consumption.

While anchovies are prized for their nutritional benefits like omega-3 fatty acids and protein, improper handling can lead to the formation of harmful toxins and parasitic infections. Understanding the potential risks and best practices is crucial for safe consumption.

While anchovies are packed with nutrients like omega-3s and protein, a 2-ounce can of cured anchovies can contain over 70% of your daily sodium intake, highlighting the potential downsides of overconsumption. Understanding what happens if I eat too many anchovies involves examining risks beyond simple salt overload, including parasitic infections and toxins.

According to the World Health Organization, toxins produced by algae in both fresh and salt water can pose a serious threat to human health, causing symptoms from stomachaches and diarrhea to severe neurological effects and even death. While not all algae are dangerous, a specific type known as harmful algal blooms (HABs) can contaminate food sources through various pathways, creating significant health risks.

According to the California Department of Public Health, rock crab meat is generally considered safe to eat, but consumers should always exercise caution by avoiding the internal organs, or viscera. This is crucial to ensure it is safe to eat rock crabs, particularly due to the potential for toxins like domoic acid.

According to the FDA, seafood consumption guidelines recommend 8–12 ounces of low-mercury fish and shellfish per week for most adults. This article investigates whether eating too much Dungeness crab is bad for you by exploring the potential risks and health considerations associated with overindulgence.

Over 50,000 people globally are affected by ciguatera poisoning annually, making it one of the most common seafood-related illnesses worldwide. A key part of seafood safety is understanding what are the names of the 5 toxins that are from seafood and shellfish, which often originate from harmful algal blooms.