fish Since bacteria are killed by thorough cooking, most consumers assume that they can avoid any food poisoning risk simply by cooking fish thoroughly before eating.

The most common cause of seafood-related poisoning is called scombrotoxin, and the condition it causes is called scombroid poisoning.Scombrotoxin is just concentrated histamine, the same chemical that the immune system produces in response to foreign attack. When the bodies of fish heat up past about 5 degrees Celsious, scombrotoxin starts to build up.

The human body reacts to eating scombrotoxin as it would to its own histamines, with loss of breath, flushing, headaches, cramps, diarrhea and loss of vision. In asthmatics, these symptoms can cause death.Once produced, scombrotoxin cannot be destroyed, even by cooking.

That means that if the fish you bought has been allowed to heat up any time between being caught and being cooked -- whether on the docks or just on your ride home -- you could be in for a nasty surprise.

To reduce the risk of scombroid poisoning, always keep fish cold and avoid tuna burgers or any seafood that tastes even slightly odd.

Sources:http://pokedandprodded.health.comhttp://familydoctor.org

 

Free Shipping On Wild Seafood & Organic Fare!

Oysters

OystersThe word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats.

The valves are highly calcified.Some kinds of oysters are commonly consumed, cooked or raw, by humans as a delicacy

Pin It

Amazing Planet Earth! Gives back to you then you treat Her with Respect