A variety of intoxications may occur after eating certain types of fish or other seafood. These include scombroid, ciguatera, paralytic shellfish, and puffer fish poisoning. The mechanisms of toxicity and clinical presentations are described in Table 38–8. In the majority of cases, the seafood has a normal appearance and taste (scombroid may have a peppery taste).
Table 38–8.Common seafood poisonings (listed in alphabetical order). ||Download (.pdf) Table 38–8. Common seafood poisonings (listed in alphabetical order).
|Type of Poisoning ||Mechanism ||Clinical Presentation |
|Ciguatera ||Reef fish ingest toxic dinoflagellates, whose toxins accumulate in fish meat. Commonly implicated fish in the United States are barracuda, jack, snapper, and grouper. ||1–6 hours after ingestion, victims develop abdominal pain, vomiting, and diarrhea accompanied by a variety of neurologic symptoms, including paresthesias, reversal of hot and cold sensation, vertigo, headache, and intense itching. Autonomic disturbances, including hypotension and bradycardia, may occur. |
|Paralytic shellfish poisoning ||Dinoflagellates produce saxitoxin, which is concentrated by filter-feeding mussels and clams. Saxitoxin blocks sodium conductance and neuronal transmission in skeletal muscles. ||Onset is usually within 30–60 minutes. Initial symptoms include perioral and intraoral paresthesias. Other symptoms include nausea and vomiting, headache, dizziness, dysphagia, dysarthria, ataxia, and rapidly progressive muscle weakness that may result in respiratory arrest. |
|Puffer fish poisoning ||Tetrodotoxin is concentrated in liver, gonads, intestine, and skin. Toxic effects are similar to those of saxitoxin. Tetrodotoxin is also found in some North American newts and Central American frogs. ||Onset is usually within 30–40 minutes but may be as short as 10 minutes. Initial perioral paresthesias are followed by headache, diaphoresis, nausea, vomiting, ataxia, and rapidly progressive muscle weakness that may result in respiratory arrest. |
|Scombroid ||Improper preservation of large fish results in bacterial degradation of histidine to histamine. Commonly implicated fish include tuna, mahimahi, bonita, mackerel, and kingfish. ||Allergic-like (anaphylactoid) symptoms are due to histamine, usually begin within 15–90 minutes, and include skin flushing, itching, urticaria, angioedema, bronchospasm, and hypotension as well as abdominal pain, vomiting, and diarrhea. |
A. Emergency and Supportive Measures
Caution: Abrupt respiratory arrest may occur in patients with acute paralytic shellfish and puffer fish poisoning. Observe patients for at least 4–6 hours. Replace fluid and electrolyte losses from gastroenteritis with intravenous saline or other crystalloid solution.
For recent ingestions, it may be possible to adsorb residual toxin in the gut with activated charcoal, 50–60 g orally.
There is no specific antidote for paralytic shellfish or puffer fish poisoning.
There are anecdotal reports of successful treatment of acute neurologic symptoms with mannitol, 1 g/kg intravenously, but this approach is not widely accepted.
Antihistamines such as diphenhydramine, 25–50 mg intravenously, and the H2-blocker cimetidine, ...