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How you get domoic acid poison?
Domoic acid poisoning, the term used when referring to marine mammals and seabirds that are poisoned, is called amnesic shellfish poisoning (ASP) when humans are involved. Domoic acid is produced naturally by at least 15 species of the pennate diatom genus Pseudo-nitzschia, found around the world. This toxic phytoplankton (a type of microscopic algae) is filtered from the seawater by molluscan shellfish (mussels, oysters, clams, etc.) during their normal feeding. The domoic acid concentrated in this way can then be transferred to consumers, including humans, if the toxic shellfish are eaten. Governments monitor for the presence of domoic acid and prevent the harvesting and sale of any toxic shellfish. No cases of ASP have occurred since the original episode in 1987.
Why are clams and mussels banned from consumption when red tide occurs?
During a red tide occurrence, clams and mussels are banned from consumption because they can accumulate toxins produced by harmful algal blooms. These toxins, such as domoic acid and saxitoxin, can cause paralytic shellfish poisoning or amnesic shellfish poisoning in humans, which can be harmful or even fatal. It is important to avoid consuming these shellfish during red tide events to prevent illness.
How can dinoflagellates cause illness or even death in humans?
Dinoflagellates can produce harmful algal blooms that release toxins into the water, which can accumulate in shellfish and fish consumed by humans. These toxins, such as saxitoxin and domoic acid, can lead to conditions like paralytic shellfish poisoning (PSP) or amnesic shellfish poisoning (ASP), resulting in severe neurological symptoms or even death. Additionally, certain dinoflagellates can cause respiratory issues when aerosolized, posing further health risks to humans nearby. Proper monitoring and management of these algal blooms are essential to mitigate their impact on public health.
Is it bad if you ate a dozen raw shrimp and if so what should you do?
You must be in college... Places that serve raw fish (Sushi, but more accurately called Sashimi) serve raw shrimp. As long as the shrimp was fresh and kept on ice, you should be OK. You would know rather quickly if there was a problem because the 4 most popular diseases tranferred through the consumption of raw shellfish have telltale symptoms: Amnesic shellfish poisoning (ASP)- is caused by Domoic Acid in shellfish. Symptoms are mainly gastrointestinal, especially at low levels, however about a quarter of cases experience neurological problems including memory loss that may be significant and permanent. Symptoms first appear within 24 hours and neurological difficulties within 48 hours. Toxic algae of the Pseudonitzchia genus produce Domoic Acid. Neurotoxic shellfish poisoning (NSP- ) attacks the nervous system. Symptoms include difficulty in swallowing, double vision, unsteadiness and tremor, nausea, diarrhoea, vomiting, numbness, tingling of the mouth, lips and extremities. Difficulty in distinguishing between hot and cold is also a characteristic. Onset of symptoms is likely to be within 24 hours. NSP is sometimes produced by an algal species known as Karenia mikimotoi. Diarrhetic shellfish poisoning (DSP)- is caused by Okadaic Acid and related compounds. Symptoms are diarrhoea, nausea, and vomiting and abdominal pain. Acute symptoms usually occur within 12 hours and are of short duration. DSP group toxins are produced by a variety of phytoplankton species, mainly of the Dinophysis genus. Paralytic shellfish poisoning (PSP)- is caused by a group of chemicals called the saxitoxins and gonyautoxins. These chemicals all differ in their toxicity to humans but paralysis sets in shortly after consumption. You may be confusing boiled fresh shrimp that has been chilled or frozen with raw shrimp. Chilled and boiled fresh shrimp is perfectly fine and is not cause for concern. Raw fish or shrimp served at a sushi bar is of a certain 'grade' and is marinated before serving; the marinade kills any bacteria in the raw food. If you've eaten a dozen raw shrimp as the result of a bet or a dare, I would recommend making that your first and only experience with eating raw food of any kind that is not served in a restaurant!
What chemical do algae release?
Algae can release a variety of chemicals, including oxygen, organic compounds like amino acids and fatty acids, as well as toxins such as microcystins and domoic acid. The specific chemicals released by algae depend on the species and environmental conditions.
What are some natural materials?
Wow! Millions of things. Fur, wool, wood, iron, meat, leather, oil, lard, butter, lanolin. You could go on for ever. Some more: arsenic, strychnine, cyanide, hemlock, glycoalkaloids, patulin, algal toxins, mycotoxins, domoic acid, fumonisins, sphingolipid, sphinganine, sphingosine, aflatoxin, ochratoxin, zearalenone. It sure could go on for ever!
Are Hermit Crabs edible?
It is important to note that, as a scavenger that is harvested out of the wild, hermit crabs can very easily be toxic, and certainly unpleasant to eat, much like seagulls or pigeons. Anything a scavenger eats, you eat too, if you eat the scavenger. And scavengers are far less picky then humans, and far more hardy against disease and toxins. Scavengers also often have parasites that, while relativly harmless to them, could be dangerous to other species. Hermit crabs have almost no "meat." If you have ever seen a lobster being eaten, you can see how little can be consumed. And the Chitin that makes up the hard outer skin of the crab is, by design, immensely tough and therefor inedible. So, in theory, while a Hermit Crab could be consumed, it would be a disgusting and potentially dangerous meal that provides no nutritional value. This is not including the fact that the process of preparing the crab to be eaten would be immensely cruel to the crab.
