Prevention of Marine toxins
Prevention of Marine toxins:
General guidelines for safe seafood consumption:
- Although any person eating fish or shellfish containing toxin
or disease-causing bacteria may become ill, persons with weakened
immune systems or liver problems should not eat raw seafood
because of their higher risk of Vibrio infection (see
Vibrio FAQ- http://www.cdc.gov/ncidod/dbmd/diseaseinfo/vibriovulnificus_g.htm).
- Keep seafood on ice or refrigerated at less than 38° Fahrenheit
to prevent spoilage.
Specific advise for avoiding marine toxin poisoning:
- Keep fresh tuna, mackerel, grouper, and mahi mahi refrigerated
to prevent development of histamine. Don't believe that cooking
spoiled or toxic seafood will keep you safe. These toxins are
not destroyed by cooking.
- Do not eat barracuda, especially, those from the Caribbean.
- Check with local health officials before collecting shellfish,
and look for Health Department advisories about algal blooms,
dinoflagellate growth or "redtide" conditions that
may be posted at fishing supply stores.
- Do not eat finfish or shellfish sold as bait. Bait products
do not need to meet the same food safety regulations as seafood
for human consumption.
(Source: excerpt from Marine Toxins: DBMD
Prevention Claims: Marine toxins
Information on prevention of Marine toxins comes from many sources.
There are some sources that claim preventive benefits
for many different diseases for various products.
We may present such information
in the hope that it may be useful,
however, in some cases claims of Marine toxins prevention may be
dubious, invalid, or not recognized in mainstream medicine.
Please discuss any treatment, discontinuation of treatment,
or change of treatment plans with your doctor
or professional medical specialist.