The appearance of vomiting, diarrhea, fever, abdominal pain and decay are the symptoms that may indicate that we are facing intoxication due to the consumption of fish, among other foods. Probably, they can have their origin in the consumption of fish and shellfish contaminated, either by bacteria or toxins.
These conditions can compromise the life of the patient by not applying timely treatment, due to dehydration and electrolyte disturbances. The child population and the elderly are the most susceptible to these complications.
Fish poisoning
At certain times of the year, various species of fish and shellfish contain poisonous biotoxins, present even when well cooked. According to the Centers for Disease Control and Prevention (CDC), it is considered a risk underrecognized by travelers, especially those traveling to the tropics and subtropics.
Fish that have these toxins do not look bad, smell bad, or taste bad. Cooking, marinating, freezing or stewing them does not destroy the toxin, so fish poisoning inevitably occurs.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy