Sea Food Poisoning.pptx

Food Poisoning

1. Your Name • Sept 20XX SEAFOOD TOXICANTS

2. CONTENT Introduction Categories of seafood poisoning Finfish poisoning Shellfish poisoning Other factors associate with seafood poisoning Detection methods of seafood poisoning Hygienic errors for seafood poisoning Prevention, control and monitoring

3. A group of acute illnesses due to ingestion of contaminated finfish, bivalve mollusks and snails may result allergy, toxemia from foods, those inherently poisonous or those contaminated by poisons. Seafood containing poisons formed by bacteria or food borne infections. ( Source - medical- dictionary) About 16% of all animal protein. Seafood products are important both nutritionally and economically INTRODUCTION What is seafood poisoning?

4. CATEGORIES OF SEAFOOD POISONING There are three categories of seafood poisoning, Finfish poisoning Shellfish poisoning Other factors

5. FINFISH POISONING Scombroid fish poisoning Ciguatera fish poisoning Puffer fish poisoning Sardine poisoning Hallucinogenic fish poisoning Palytoxic fish poisoning

6. Scombroid fish poisoning Also known as Histamine poisoning, pseudo allergic reaction or scombrotoxin poisoning. This is caused by ingesting toxins in fish such as tuna, mackerel and other dark meat fish, which have been stored improperly. Non scombroid fish such as sardine, blue fish Symptoms are nausea, facial flushing, vomiting, labial edema, oral burning sensation and itching of the skin

7. 2. Ciguatera fish poisoning (CFP) Toxin - Ciguatoxin (CTX) and Maitotoxin (MTX) Agent - Gambierdisccus toxicus and benthic dinoflagellates ( a unicellular plankton) associated with coral reef. Example: Barracuda, Amberjack, king mackerel, groupers, snappers Symptoms usually start 1-6 hours after ingestion with nausea, vomiting, watery diarrhoea and abdominal pain.

8. 3. Puffer fish poisoning Toxin - Tetrodotoxin ( present in fish organmeat, gonads). Fishes include blowfish, globe fish, blue ringed octopus, gobies, starfish, horseshoe crab eggs Symptoms are neurological and cardiovascular symptoms like tingling, lack of coordination, difficulty in breathing and death within 17 minutes. Puffer fish poisoning

9. 4. Sardine poisoning Toxin - unknown Rare and very poorly reported one. Fish species include sadines, herrings and anchovies. Sardine poisoning

10. 5.Hallucinogenic fish poisoning Exact toxin - unknown Similarities with CFP. Rare Fish species include Siganus spinus Ichthyollayeinotaxism. Symptoms are dizziness, loss of equilibrium lack of motor coordination , hall installation and mental depression. Hallucinogenic fish poisoning

11. 6. Palytoxic fish poisoning Toxin - palytoxin Neurotoxic Similarities with CFP Grazing animals on Palythoa sp. Skin symptoms like rash, itching, dermatitis. Respiratory symptoms like wheezing, tight chest, shortness of breath, runny nose, fluid in the lungs. Palythoa sp

12. SHELLFISH POISONING Paralytic shellfish poisoning (PSP) Neurotoxic shellfish poisoning Diarrhetic shellfish poisoning (DSP) Amnestic shellfish poisoning Azapiracid poisoning Many shellfish become toxic to humans as a result of feeding on toxic algae, particularly the dinoflagellates, including Gonyaulax catenalla and G.tamareusis. Symptoms include numbness of lips, fingertips and tongue shortly after consumption of the shellfish. Death can result within 2 to 12 hours as a result of eventual respiratory paralysis.

13. Paralytic shellfish poisoning Toxin - Saxitoxin (STX) Agent - Alexandrium sp., Gymnodinium catenatum and Pyrodinium spp. Most common and widespread shellfish poisoning. Symptoms may appear within 30 minutes of consumption, headache, dizziness, tingling, numbness in extremities, lack of muscular coordination. May result in death due to paralysis of the respiratory system.

14. 2. Neurotoxic shellfish poisoning (NSP) Toxin - Brevetoxins Agent - Gymnodinium breve, Karenia brevis, Karenia brevisulcatum Known since centuries Symptoms are nausea, vomiting and various neurological symptoms such as slurred speech. Structure of brevetoxin

15. 3. Diarrhetic shellfish poisoning (DSP) Toxin - Okadaic acid and derivative Agent - Dinophysis sp., Prorocentrum sp Filter feeding bivalves. Mild poisoning Okadaic inhibits intestinal cellular dephosphorylation. Symptoms are intense diarrhoea with high risk of dehydration. Structure of Okadaic acid

16. 4. Amnestic shellfish poisoning Toxin - Domoic acid Agent - Pseudonitzchia sp. One of the potentially serious poisoning. Symptoms are short term memory loss, brain damage, death in severe case. Structure of Domoic acid Amnestic shellfish poisoning

17. 5. Azaspiracid poisoning Toxin - Azaspiracid 1 Agent - Protoperidinium crassipes More recently discovered poisoning. Symptoms are nausea, vomiting and diarrhoea. Structure of Azaspiracid 1

18. Other factors associate with seafood poisoning Parasites in seafood Anisakis simplex Diphyllobothrium sp. Paragonimus sp. Opisthocris sp. 2. Protozoans Cryptosporidium parvum Entamoeba histolytica Giardia lamblia Cyclospora sp.

19. 3. Bacteria in seafood Staphylococcus aureus Salmonella sp. Vibrio cholerae Vibrio parahaemolyticus Listeria monocytogenes E . coli 4. Virusesvin seafood Hepatitis A virus Norovirus 5. Heavy matals in sea food 6. Red whelk poisoning

20. DETECTION METHODS OF SEAFOOD POISONING Mouse bioassay for Limitations of specificity and accuracy Due to ethical reasons Alternatives Cell culture assays ELISA LC-MS CE-MS HPLC-ASP detection, Tetradotoxin Ion exchange chromatography -;Histamin High voltage electrophoresis - Tetramine Capillary zone electrophoresis - Histamin

21. Fish hygiene relates to "All conditions and measures necessary to ensure the safety and suitability at all stages of the fish handling". These hygienic measures aim at preventing or reducing contamination and microbial growth. fish HYGIENIC ERRORS OF SEAFOOD POISONING Aspects related to the hygienic design of facilities during On-board, Transportation Processing and distribution Personnel hygiene Cleaning and sanitation

22. PREVENTION, CONTROL AND MONITORING Freezing, drying, salting, canning and chilling may reduced the spoilage. Do not use bulbs when selling fish. care should be taken when eating shellfish, and special caution exercised with very large predatory tropical fish. the seafood has been cooked should be discarded, and the viscera of any fish should not be consumed. No seafood should be collected or consumed during or for several days after a bloom. When catch big fishesvdegurtvfirst and the keep in ice. In the case of shrimp removing head immediately