Toxic effect of noxious substances eaten as seafood Save

Toxic effect of noxious substances eaten as seafood

Seafood is a beloved delicacy all over the world. However, certain types of seafood may contain noxious substances that can have a toxic effect on the human body. These substances are often caused by environmental pollution and can accumulate in the tissues of marine animals over time. Here are some of the most common noxious substances found in seafood and their toxic effects on the body.

1. Mercury: Mercury is a heavy metal found in many types of seafood, particularly large predatory fish such as shark, swordfish, and king mackerel. Mercury can cause damage to the nervous system, particularly in unborn babies and young children. Pregnant women and young children are advised to limit their consumption of these types of fish.
2. Ciguatera: Ciguatera is a toxin produced by a type of algae that is consumed by reef fish such as barracuda, snapper, and grouper. Ciguatera can cause nausea, vomiting, and diarrhea, and in severe cases, it can lead to neurological symptoms such as tingling in the extremities and hallucinations.
3. Saxitoxin: Saxitoxin is a potent neurotoxin produced by a type of algae that is consumed by shellfish such as clams, mussels, and oysters. Saxitoxin can cause paralytic shellfish poisoning, which can lead to numbness, tingling, and paralysis.
4. Domoic acid: Domoic acid is a toxin produced by a type of algae that is consumed by shellfish such as mussels and clams. Domoic acid can cause amnesic shellfish poisoning, which can lead to memory loss, confusion, and seizures.

To reduce the risk of consuming noxious substances, it is important to choose seafood that is sustainably sourced and free from pollution. Pregnant women, young children, and people with compromised immune systems should be particularly careful about consuming seafood that may contain noxious substances. If you experience any symptoms of poisoning after consuming seafood, seek medical attention immediately.