Seafood poisoning symptom, treatment and prevention

Murtaza Mustafa, and Teruaki Yoshida, and Zarinah Waheed, and Mohd Yusof Ibrahim, and Mohammad Illzam Elahee, and Shahjee Hussain, and Sharifa Mariam Uma Abdullah, and Mehvish Muhammad Hanif, (2018) Seafood poisoning symptom, treatment and prevention. Borneo Journal of Marine Science and Aquaculture, 2. pp. 64-69. ISSN 2600-8637

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Food related disease or food poisoning is prevalent worldwide and is associated with high mortality. It can be caused by bacteria, viruses, parasites, enterotoxins, mycotoxins, chemicals, histamine poisoning (scombroid) ciguatera and harmful algal bloom (HAB). Illness can also result by red tide while breathing in the aerosolized brevitoxins (i.e. PbTx or Ptychodiscus toxins). Bacterial toxin food poisoning can affect within 1-6 hours and 8-16 hours, and illness can be with or without bloody diarrhea. The common symptoms of food poisoning include abdominal cramps, vomiting and diarrhea. Diagnosis includes examination of leftover food, food preparation environment, food handlers, feces, vomitus, serum and blood. Treatment involves oral rehydration, antiemetic, and anti-peristaltic drugs. Antimicrobial agents may be needed in the treatment of shigellosis, cholera, lifesaving invasive salmonellosis and typhoid fever. Proper care in handling and cooking is important to prevent any food borne diseases

Item Type: Article
Uncontrolled Keywords: Seafood poisoning, Harmful algal bloom (HAB), Scombroid, Ciguatera
Subjects: R Medicine > R Medicine (General)
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: FACULTY > Faculty of Medicine and Health Sciences
Date Deposited: 01 May 2019 23:51
Last Modified: 01 May 2019 23:51

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