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 Hanif6, (2018) Seafood poisoning, symptom, treatment, and prevention. Malaysian Journal of Business and Economics, 2. pp. 64-69. ISSN 2289-6856

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Abstract

Food related disease or food poisoning is prevalent worldwide with high mortality. Food related disease can be caused by bacteria, viruses parasites, enterotoxins, mycotoxins, chemicals, seafood poisoning e.g. histamine poisoning (scombroid) ciguatera, harmful algal bloom (HAB), and red tide. 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 include examination of leftover food, food preparation environment, food handlers, feces, vomitus, serum and blood. Treatment with oral rehydration, antiemetic, anti-peristaltic drugs. Antimicrobial agents may be needed in the treatment of Shigellosis, cholera, and lifesaving invasive salmonellosis and typhoid fever. Proper care in handling and cooking raw poultry, beef, pork, and eggs 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)
Divisions: FACULTY > Faculty of Medicine and Health Sciences
Depositing User: Puan Dg Masniah Ahmad
Date Deposited: 08 May 2019 00:41
Last Modified: 08 May 2019 00:41
URI: http://eprints.ums.edu.my/id/eprint/22004

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