shellfish toxicity

Shellfish toxicity occurs when shellfish, like mussels, clams, and oysters, accumulate toxins produced by microscopic algae (dinoflagellates) in contaminated waters. When people consume these shellfish, they can be poisoned, experiencing symptoms such as nausea, vomiting, diarrhea, and neurological issues. These toxins are not destroyed by cooking, making prevention critical through monitoring and avoiding harvesting during harmful algal blooms. The most common toxins include paralytic, neurotoxic, and amnesic shellfish poisoning agents. Proper regulation and testing are vital to ensure shellfish are safe for consumption and to prevent serious health risks.