Be Cautious of Poisoning When Eating Shellfish in Summer
Summer seafood stalls are popular destinations for many people. However, after eating shellfish like scallops and clams, some individuals experience diarrhea and vomiting. The Hong Kong Department of Health recently warned the public that shellfish are easily contaminated by a toxin called algal toxin, which may lead to varying degrees of poisoning—extra caution is advised.
Caution: Risk of Shellfish Poisoning
Experts point out that algal toxins primarily exist in marine algae. Since shellfish are filter feeders that consume algae, if the ingested algae contain toxins, these accumulate in the shellfish’s tissues, especially in the visceral organs. Consuming shellfish contaminated with algal toxins can cause poisoning.
Shellfish poisoning falls into four main categories: paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, and amnesic shellfish poisoning. Symptoms include tingling, numbness, rashes, fever, vomiting, diarrhea, abdominal cramps, reversed temperature sensation, slowed heartbeat, and dilated pupils. These symptoms typically appear within minutes to hours after consumption.
The Hong Kong Department of Health recommends the following preventive measures: First, purchase from reputable sources and avoid roadside stalls. Second, do not eat too much at once; consume only the round muscle part (the abductor muscle), avoiding the darker areas around the edges, which are the viscera, reproductive organs, and eggs. Third, ensure thorough cooking—boiling kills most bacteria, though it cannot eliminate heat-resistant toxins, significantly reducing microbial contamination risks. Fourth, children, patients, and elderly individuals are more susceptible to poisoning from toxic shellfish, so consumption should be minimized.
Experts advise: If poisoning symptoms occur after eating shellfish, seek immediate medical attention and preserve any leftover food for testing and investigation.