It is a known fact that fish as well as other foods can become contaminated with bacteria during mishandling. With this type of contamination, it can lead to the typical food poisoning symptoms including diarrhea, vomiting, headache and muscle aches. Take note that these symptoms are the same, regardless of the source of food poisoning, however if the cause is a certain type of fish, there are distinct symptoms that you should be familiar with.
Puffer fish poisoning symptoms
The skin and organs of the puffer fish or blow fish contains tetrodotoxin which is highly toxic to humans than cyanide. The individual will experience numbness around the mouth and swallowing difficulty in a span of minutes after ingesting the toxin. The symptoms progress at a rapid rate to tingling sensation in the extremities, convulsions and paralysis all over the body. The individual can go into respiratory failure, thus generally leading to death. The cases of death typically occur in Asia where the fish is considered as a delicacy.
Ciguatera poisoning symptoms
An individual can suffer from ciguatera poisoning after consuming fish that is contaminated by ciguatoxin. The toxin is produced by algae that commonly thrives in tropical waters and accumulates in fish that feed on algae or large fishes that consume algae-eating fish. The risk is higher when eating fishes taken from waters during the summer months or during algae blooms which are called red tides. Even cooking the fish will not kill the toxin.
The symptoms manifest 2-12 hours after consuming a fish that contains the poison. The initial signs of ciguatera poisoning include stomach cramps, severe diarrhea, vomiting and nausea. Always remember that these symptoms are followed by low heart rate, headache, itching, hives, metallic taste in the mouth and reddening of the hands and face. The individual can also confuse cold and hot as well as experience breathing difficulty. It is important to seek emergency care once the symptoms of this poisoning occur.
Scombroid poisoning symptoms
Scombroid poisoning occurs once an individual eats fish that contains elevated levels of histamine components known as scombrotoxin. This toxin is produced by bacteria once the fish is not frozen or refrigerated continuously after its death. The fish may or may not smell rotten. Even cooking the fish will not destroy the toxin.
Take note that scombroid poisoning among humans is usually connected to tuna, mackerel, albacore and mahi mahi. The symptoms start within hours after consuming the fish and can also include flushed face, burning sensation around the lips, nausea, rashes, profuse sweating, vomiting and headache. The individual will also experience heart palpitations, headache and dizziness as well as a metallic taste in the mouth. Among healthy individuals, they do not require treatment for this type of fish poisoning since the symptoms do not last long.