Shellfish Poisoning
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Foodborne Illness Chart - FOODSAFE
www.foodsafe.cashellfish poisoning (also known as ‘Red Tide Poisoning’) tingling; burning; numbness around lips and finger tips; giddiness; incoherent speech; difficulty standing; respiratory paralysis 30 minutes to 2 hours mussels, clams and other bivalve molluscs . Author:
Reportable Diseases/Conditions in Florida
www.floridahealth.govNeurotoxic shellfish poisoning Paratyphoid fever (Salmonella serotypes Paratyphi A, Paratyphi B, and Paratyphi C) Pertussis Pesticide-related illness and injury, acute! Plague! Poliomyelitis Psittacosis (ornithosis) Q Fever Rabies, animal or human ! Rabies, possible exposure! Ricin toxin poisoning Rocky Mountain spotted fever and other
Section 1 - Hygiene Procedures & Hygiene Hazards
www.hia.edu.auSome food poisoning bacteria produce toxin when they grow in sufficient numbers in food, while some others produce toxin in the stomach after being eaten. Certain types of fungi or mushrooms can be poisonous. Some algae also produce toxins; contamination may occur in shellfish and reef dwelling fish.
EXPOSURE TO ARSENIC: A MAJOR PUBLIC HEALTH CONCERN
www.who.intthe daily intake of arsenic. Fish, shellfish, meat, poultry, dairy products and cereals are the main sources of dietary intake. However, the arsenic content of fish and shellfish usually involves organic compounds (e.g. arsenobetaine) that are of low toxicity. 1. In areas where
Section 2: Hazard Analysis Critical Control Points (HACCP)
assets.publishing.service.gov.ukpoisoning/injury/harm will result? CONTROL POINT (Good hygiene practice) Will a subsequent step eliminate or reduce the hazard to an acceptable level? CCP Critical Control Point NO YES NO YES Control measure Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.