evaluate the causes and sources of fish poisoning

DIPLOMA IN SANITARY SCIENCE FISH HYGIENE – DDS2140

EVALUATE THE CAUSES AND SOURCES OF FISH POISONING

Presented By :Oomar Mooradun -1217064 Casimir Robinson -1200135

FISH POISONING Fish poisoning causes nausea, vomiting,

diarrhea, abdominal pain, dizziness, and headache.

Specific types of fish poisoning can cause other signs and symptoms, such as:Ciguatera (caused by toxins in some fish)Pufferfish poisoningShellfish poisoning

WHAT IS FISH POISONING? Fish and shellfish contain poisonous

biotoxins, even if well cooked. Certain fish--groupers, barracudas, moray

eel, sturgeon, sea bass, red  snapper, amberjack, mackerel, parrot fish, surgeonfish, and triggerfish--can cause ciguatera fish poisoning.

EXAMPLE OF POISONOUS FISH IN MAURITIUS

WHERE IS THE RISK OF CIGUATERA POISONING THE GREATEST? Reef fish from the tropical and subtropical

waters of the West Indies, the Pacific Ocean, and the Indian Ocean pose the greatest threat. Cases have been reported in the United States in California, Hawaii, Texas, Guam, Puerto Rico, Vermont, U.S. Virgin Islands, and Florida, and a few isolated cases of ciguatera poisoning have even been noted along the eastern seaboard of the United States.

SYMPTOMS OF CIGUATERA POISONINGSymptoms may include: Nausea Vomiting Watery diarrhea Headache Numbness and tingling about the mouth and

extremities In more severe cases, the person may suffer

muscle pains, dizziness, and sensations of temperature reversal

TREATMENT FOR CIGUATERA POISONING Treatment for ciguatera poisoning

involves relieving the symptoms and treating any complications

TETRODOTOXIN Tetrodotoxin, also called pufferfish

poisoning or fugu poisoning, is a much rarer form of fish poisoning, but it is potentially very serious.

SYMPTOMS OF PUFFERFISH POISONING Symptoms generally appear between 20 minutes

and three hours after eating the poisonous pufferfish

Symptoms may include: Numbness of lips and tongue Numbness of face and extremities Sensations of lightness or floating Headache Nausea and vomiting Abdominal pain

Diarrhea Slurred speech Difficulty walking Extensive muscle weakness Convulsions Respiratory distress Mental impairment Cardiac arrhythmia Death can occur within four to six hours of

poisoning, so it is essential to seek immediate medical attention.

TREATMENT FOR PUFFERFISH POISONING Treatment for pufferfish poisoning

consists of limiting the body's absorption of the toxin, relieving symptoms, and treating life-threatening complications. There is no known antidote for tetrodotoxin.

SCOMBROTOXIN Scombrotoxin, also called scombroid poisoning

or histamine poisoning, occurs after eating fish that contain high levels of histamine due to improper food handling.

It remains one of the most common forms of fish poisoning in the U.S. and worldwide.

These fish, which include mahi mahi (dolphin fish), albacore tuna, bluefin and yellowfin tuna, bluefish, mackerel, sardines, anchovy, herring, marlin, amberjack, and abalone, have high amounts of histidine.

As a result of inadequate refrigeration or preservation, bacteria convert the histidine to histamine, and this leads to scombroid poisoning.

This form of fish poisoning occurs worldwide in temperate and tropical waters.

SYMPTOMS OF SCOMBROID POISONING Symptoms generally appear within

minutes to an hour after eating affected fish. They typically last three hours, but can last several days. The following are the most common symptoms of scombroid poisoning.

SYMPTOMS MAY INCLUDE: Tingling or burning sensations in the mouth Rash on the face and upper body Drop in blood pressure Throbbing headache Hives and itching of skin Nausea Vomiting Diarrhea

TREATMENT FOR SCOMBROID POISONING

Treatment for scombroid poisoning is generally unnecessary. Symptoms usually resolve within 12 hours and scombroid poisoning is rarely life-threatening. Treatment could include antihistamines, such as diphenhydramine (Benadryl) and cimetidine (Tagamet).

HOW TO AVOID FISH POISONING

 keep the fish temperature controlled, and do not allow the fish to grow bacteria

 where the fish came from and how it was handled

All cases should be reported to improve assessment on incidence

Increase awareness of disease amongs fish handlers and consumers

CONCLUSION Fish and shellfish poisonings occur on

occasion in the United States. You can protect yourself by avoiding fish and seafood caught in and around the areas of a known red tide, and by avoiding clams, mussels, and oysters during the summer months. If you are poisoned, your long-term outcome is usually quite good.

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REFERENCES http://www.nlm.nih.gov http://www.hopkinsmedicine.org http://www.cdc.com http://www.wikipedia.com http://www.google.mu http://www.nyc.gov http://umm.edu