Seafood poisoning by Dulanjali M. Wijethilake

EPITOME
1.

• Introduction

2.

• Global distribution of toxins

3.

• Finfish poisoning

4.

• Shellfish poisoning

5.

• Other factors associate with seafood poisoning

6.

• New and emerging toxins

7.

• Detection methods of seafood poisoning

8.

• Symptoms of seafood poisoning

9.

• Hygienic errors for seafood poisoning

10.

• Prevention, control and monitoring

11.

• Long term consequences of seafood poisoning

12.

• Future perspectives

13.

• Sri Lankan situation of seafood poisoning

14.

• Discussion

Seafood Poisoning

W.A.Dulanjali M. Wijethilake

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 - medicaldictionary)

Seafood Poisoning


 Seafood products are important both nutritionally and
economically
 About 16% of all animal protein
 Seafood Vs. other food
 Toxic microscopic algae
 Indigenous factors

 Accumulate through food chain

Seafood Poisoning


 The toxins can produce various
Neurological and gastrointestinal illness

 Consumers are exposed to seafood poisoning
while travelling abroad
 Mainly fish and shellfish
 Main issue is poisonous seafood shows no
visible signs of contamination
 Diagnosis may be complicated due to ..
Seafood Poisoning


 Toxins normally accumulate in the
a. Digestive gland
b. Roe
c. Viscera
d. Flesh/muscles
e. Skin
 Adductor muscle in bivalve mollusks
 Human activities also trigger the seafood
poisoning
Seafood Poisoning


Categories of Seafood poisoning

Finfish
poisoning

Shellfish
poisoning

1 Scombroid fish
poisoning
2 Ciguatera fish
poisoning
3 Puffer fish
poisoning
4 Sardine poisoning
5 Hallucinogenic
fish poisoning
6 Palytoxic fish
poisoning

1 Paralytic shellfish

Seafood Poisoning

poisoning.
2 Neurotoxic
shellfish poisoning
3 Diarrhetic
shellfish poisoning
4 Amnestic shellfish
poisoning.
5 Azapiracid
poisoning

Other factors
1 Parasites
2 Bacteria
3 Viruses
4 Heavy metals
5 Red whelk
poisoning


Syndrome
Amnesic shellfish poisoning
(ASP)

Azaspiracid shellfish poisoning
(AZP)

Ciguatera fish poisoning
(CFP)

Seafood Poisoning

Affected Areas
U.S. west coast including Alaska
Atlantic Canada
Georges Bank
Chile
Australia
New Zealand
United Kingdom
England
Scotland
Ireland
France
Spain
Morocco
Norway
Hawaii
Gulf of Mexico
Puerto Rico
Caribbean
Australia
Many Pacific islands

Diarrhetic shellfish poisoning
(DSP)

Neurotoxic shellfish poisoning
(NSP)
Paralytic shellfish poisoning
(PSP)

Swimmer's itch
Dermatitis

Seafood Poisoning

Europe
Japan
Atlantic Canada
South Africa
Chile
Thailand
New Zealand
Australia
U.S. Gulf coast
New Zealand

U.S. west coast including Alaska
New England coastal states
Canada
Chile
Brazil
Europe
South Africa
Asia
Australia
New Zealand
Australia
Florida
worldwide throughout the tropics and
subtropics

Figure 1 : Global distribution of PSP,NSP,DSP and ASP
Seafood Poisoning


Figure 2 : Global distribution of CFP and AZP
Seafood Poisoning


1. Scombroid fish poisoning (SFP)
 Most common cause
 Histamine poisoning or pseudo allergic reaction
 Scombroid fish species – Tuna, Bonito and
mackerel
 Non scombroid fish

Figure 3 : formation of histamine
Seafood Poisoning


 Histidine decarboxylase enzyme producing
bacteria
a.
b.
c.
d.

E.coli
Klebsiella pneumonias
Hafnia alvei
Morganella morganii

 Biogenic amines also play major role
 Recommended Histamin levels
I. 5mg/100g = safe
II. 10-20/100g = maximum level
III. >50mg/100g = unsafe
Seafood Poisoning


2. Ciguatera fish poisoning (CFP)
 Coral reef and inshore habitat fish species
Eg – Barracuda, Amberjack, King mackerel, Groupers, Snappers
 Toxin – Ciguatoxin (CTX) and Maitotoxin (MTX)
 Agent – Gambierdiscus toxicus and benthic dinoflagellates
 Mechanism

Figure 4 : Structure of Ciguatoxin
Seafood Poisoning


Figure 5 : Food chain accumulation of dinoflagellates

 CFP does not affect the appearance, odour and taste

Seafood Poisoning


3. Puffer fish poisoning
 Fishes include blowfish, globe fish, blue
ringed octopus, gobies, starfish, horseshoe
crab eggs
 Toxin – Tetrodotoxin
 Mechanism

 Toxin concentrated in various parts

Seafood Poisoning


4. Sardine poisoning
 Rare and very poorly reported one
 Fish species include sardines, herrings and
anchovies

 Toxin - unknown
 But …

Seafood Poisoning


5. Hallucinogenic fish poisoning
 Ichthyoallyeinotoxism

 Rare
 Fish species include Siganus spinus
 Exact toxin - unknown
 Similarities with CFP
Figure 5 : Siganus spinus

Seafood Poisoning


6. Palytoxic fish poisoning
 Grazing animals on Palythoa sp.
 Toxin – Palytoxin

 Neurotoxic
 Similarities with CFP

Seafood Poisoning

Figure 6 : Palythoa sp.


1. Paralytic shellfish poisoning (PSP)
 Most common and widespread shellfish poisoning
 Toxin – Saxitoxin (STX)
 Agent –Alexandrium sp., Gymnodinium catenatum
and Pyrodinium spp.
 Mechanism

Figure 7 : Structure of saxitoxin
Seafood Poisoning


2. Neurotoxic shellfish poisoning (NSP)
 Known since centuries
 Toxin – Brevetoxins
 Agent – Gymnodinium breve, Karenia brevis ,
Karenia brevisulcatum
 Mechanism

Figure 8 : Structure of brevetoxin
Seafood Poisoning


3. Diarrhetic shellfish poisoning (DSP)
 Mild poisoning

 Toxin – Okadaic acid and derivative
 Agent – Dinophysis sp., Prorocentrum sp.
 Filter feeding bivalves
 Mechanism

Figure 9 : Structure of Okadaic acid
Seafood Poisoning


4. Amnestic shellfish poisoning
 One of the potentially serious poisoning

 Toxin – Domoic acid
 Agent - Pseudonitzchia sp.
 Mechanism
 20µg DA/g – Safety limit

Figure 10 : Structure of Domoic acid
Seafood Poisoning


5. Azaspiracid poisoning
 More recently discovered poisoning

 Toxin – Azaspiraicd 1
 Agent - Protoperidinium crassipes

Figure 11 : Structure of Azaspiracid 1
Seafood Poisoning


1. Parasites in seafood
a.
b.
c.
d.

Anisakis simplex
Diphyllobothrium sp.
Paragonimus sp.
Opisthocris sp.

Figure 12 : Anisakis simplex (Leff) and Diphyllobothrium sp. (Right)
Seafood Poisoning


 Protozoans
a.
b.
c.
d.

Cryptosporidium parvum
Entamoeba histolytica
Giardia lamblia
Cyclospora sp.

Figure 13 : protozoans in fish species
Seafood Poisoning


2. Bacteria in seafood
a.
b.
c.
d.
e.
f.

E.coli
Staphylococcus aureus
Salmonella sp.
Vibrio cholerae
Vibrio parahaemolyticus
Listeria monocytogenes

Figure 14 : Bacteria in fish species
Seafood Poisoning


3. Viruses in seafood
a. Hepatitis A virus
b. Norovirus

4. Heavy metals in sea food

5. Red whelk poisoning

Seafood Poisoning


 The occurrence of seafood toxins seems to be
increasing and new potential food poisoning
hazard

1.
2.
3.
4.

Azaspiracid
Cyanobacteria toxins
Pfiesteria toxin
Other compounds – Gymnodinine and procentrolide

Seafood Poisoning


 Mouse bioassays for
 Limitations of specificity and accuracy
 Due to ethical reasons

 Alternatives
a. Cell culture assays
b. ELISA s
c. HPLC – ASP detection , Tetradotoxin
d. CE-MS
e. LC-MS
Seafood Poisoning


f. Ion exchange chromatography – Histamin
g. Capillary zone electrophoresis – Histamin
h. High voltage electrophoresis - Tetramine

Figure 15 : Ion exchange chromatography machine
Seafood Poisoning


Syndrome

Symptoms

Scombroid poisoning

Breathing problems (in severe cases)
Extremely red skin on face and body
Flushing
Hives and itching
Nausea
Vomiting

Ciguatera fish poisoning

Abdominal cramps
Diarrhea (severe and watery)
Nausea
Vomiting

Tetradotoxin fish poisoning

Paresthesia of the lips and tongue
Hypersalivation
Sweating
Headache
Weakness
lethargy

Seafood Poisoning


Paralytic shellfish poisoning

Numbness or tingling in mouth.
This sensation may spread down to
arms and legs.
become very dizzy, have a
headache
in some cases, arms and legs may
become temporarily paralyzed

Neurotoxic shellfish poisoning

The symptoms are very similar to
Ciguatera poisoning

Amnestic shellfish poisoning

With nausea, vomiting, and
diarrhea,
followed by short-term memory
loss, as well as other less frequent
neurologic symptoms.

Seafood Poisoning


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.

Seafood Poisoning

fish


 Aspects related to the hygienic design of
facilities during
• On-board,
• Transportation
• Processing and distribution
• Personnel hygiene
• Cleaning and sanitation

Seafood Poisoning


Faults doing by fishermen
Situation

Errors

Fish in hold

Fish kept in melted water
Loosening ice with harbour water
No sorting by species or catching
date

Unloading

Unload straight on to pier by hand
Pier is highly contaminated due to..
Pier is used for auctioning and
packing

Washing

Use contaminated harbour water
Washing water not change
frequently

Reloading

Inappropriate vehicles
Icing not done correctly
Cross contamination

Seafood Poisoning


Transportation

Many different types of
transportation
•Refrigerated truks
•Unrefrigerated trucks
•Three wheelers
•Motorbikes
•bicycles

Cutting

Wooden cutting boards and it
wash by harbor water
No waste bins

Figure 16 : Bad hygienic practices in Negombo fish landing centre
Seafood Poisoning


 No seafood should be collected or consumed during or for
several days after a bloom (red or green tide)

 No seafood should ever be eaten uncooked and only freshly
caught fish should be purchased
 Keep seafood on ice or refrigerated at less than 4 C to
prevent spoilage
 Keep fresh tuna, mackerel, grouper, and mahi mahi
refrigerated to prevent formation of histamine

 In the case of shrimp removing head immediately
 When catch big fishes degut first and the keep in ice
Seafood Poisoning


 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
 Proper hygienic practices

Seafood Poisoning


Figure 17 : Posters exhibited in NARA – IPHT devision

Seafood Poisoning


• Toxins can influence ecosystems from
both the top-down (i.e., affecting
predators and influencing grazing) and

Ecosystem

Seafood Poisoning

• from the bottom-up (i.e., affecting
plankton and benthic communities).
• Long-term effects of biotoxins on the
health of aquatic animals include
increased susceptibility to disease,
immunosuppression,
abnormal
development, and the induction of
tumors.


Wildlife

Seafood Poisoning

• Fish kills, bird kills, manatees and
whales
• Sea lion mortalities - linked to the ASP
toxin passed through the food web.
• Humpback whales - associated with
domoic acid poisoning.


Socioeconomic

Seafood Poisoning

• Public health impacts account for the
largest economic impacts, followed by
commercial fisheries and tourism.


 Occurrence of toxins which threaten valuable
seafood resources seem to be increasing in
frequency,
intensity
and
geographic
distribution
 Overall, there are needs to develop and
validate diagnostic methods for illness,
remedial treatments, and antidotes where
appropriate.

Seafood Poisoning


 Urgent need to undertake appropriate risk
assessments for marine toxins which take into
account all relevant factors

 More research is required to gain a better
understanding of the factors that determine
seafood toxicity, and to develop processes by
which intoxicated seafood can be detoxified

Seafood Poisoning


 New legislation will have important
economic implications for national and
international trade

 Improved detection methods are also
urgently required to replace mouse bioassays

Seafood Poisoning


 There are global distribution of seafood
poisoning cases.
 There are life threatening finfish and
shellfish poisoning in world
 Not only microalgae but also other factors
are cause for seafood poisoning

Seafood Poisoning


 Occurrence of toxins which threaten valuable
seafood resources seem to be increasing in
frequency,
intensity
and
geographic
distribution
 Most seafood poisoning types are neurotoxic
and affect to CNS or Peripheral NS.

 Behind the seafood poisoning main issue is
improper hygienic practices of fishermen
 Thus long term consequences occur to
ecosystem, wild life and socioeconomic.
Seafood Poisoning


 Harmful algae from
http://www.whoi.edu/redtide/page.do?pid=15315
 Jorge, R. R. (2007). Ciguatera1. 3-4.
 Mclauchlin, J., Little, C. (2007). Hobb’s Food poisoning and food
hyegiene, 7th edition. 219-222.
 Roberts, D., Greenwood, M. (2003). Practical food Microbiology,
3rd edition. 228-229.
 Science for environmental policy. Low toxic heavy metal risk for
the average Spanish consumer of sea food.
 Whittle, K., Gallacher, S. (2000). Marine toxins. Journal of British
medical bulletin, 236-253.
Seafood Poisoning


Seafood Poisoning


Seafood poisoning by Dulanjali M. Wijethilake

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