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Ocean's Death Trap: Why are the mysterious ingredients in some shellfish putting humans at risk?
As global climate change affects marine ecosystems, health threats posed by various marine life are becoming increasingly serious. Suffering from paralytic shellfish poisoning (PSP) will become one of the major challenges facing humanity. This poisoning is mainly associated with bivalve molluscs, such as mussels, clams, oysters and scallops, which accumulate neurotoxins produced by microalgae (such as dinoflagellates, diatoms and blue-green algae) through filter feeding. , especially saxitoxin.
Salk toxin is the main cause of paralytic shellfish poisoning, and its source involves a complex ecological relationship among multiple microalgae.
Dinoflagellates from the genus Alexandrium are the most common toxin producers and are responsible for many outbreaks of PSP in subarctic, temperate and tropical regions. These outbreaks are often closely associated with specific species, including Alexandrium catenella, Alexandrium tamarense and Gonyaulax catenella. Particularly in Asia, Pyrodinium bahamense is the main culprit.
According to research, the impact of PSP is not limited to humans, but also poses a threat to wild marine mammals. For example, in Alaskan sea otters, one of their primary food sources, butter clams (Saxidomus gigantea), have the ability to bioaccumulate sarcopenia toxins as a chemical defense mechanism. When these marine creatures ingest toxic food, the health risks they pose cannot be underestimated.
After ingesting these toxic shellfish, symptoms can appear in as little as ten to thirty minutes, making it almost impossible for people to detect the danger.
PSP symptoms usually develop soon after eating, and common symptoms include nausea, vomiting, abdominal pain, and tingling around the mouth. More serious cases can cause difficulty breathing and muscle paralysis, and may even result in death. The properties of these toxins make them impossible to eliminate with common cooking methods, making them a potentially deadly marine threat.
Currently, the commonly used methods for detecting PSP toxins include mouse bioassay and high performance liquid chromatography (HPLC). These tests can help identify the presence of toxins above 80 micrograms per 100 grams, which is an important basis for determining whether shellfish are suitable for human food.
“Most people with PSP experience only mild symptoms and are expected to recover naturally as the body detoxifies itself, but in rare cases, emergency treatment such as hyperbaric oxygen therapy may be required.”
Given the threat that PSPs pose to public health, scientists and public health professionals are calling for increased monitoring and research so that these potential hazards from the ocean can be addressed in a timely manner in the future. In addition, individuals should be more cautious in choosing seafood to reduce the risk of poisoning.
With these threats to life in the ocean, how can we ensure our food is safe and understand the sources and effects of these mysterious ingredients?
