Food poisoning

Encyclopedia of Alternative Medicine, Apr 06, 2001 by Patience Paradox

Pufferfish, or fugu, is a traditional gourmet dish served mostly in Japan. The skin and other organs of the pufferfish contain a strong poison called tetradotoxin. The first stage of tetradotoxin poisoning is indicated by numbness of the lips and tongue, which may occur 20-180 minutes after eating the fish. This is followed by tingling and numbness of the face, hands, and feet. Classic symptoms of food poisoning are accompanied by other neurological symptoms such as light-headedness, headache, and unsteady gait. The second stage of tetradotoxin poisoning brings on a progressive paralysis. Breathing, talking, and other movement becomes difficult. Cyanosis (bluish or purplish skin discoloration), low blood pressure, and arrhythmias may occur. Convulsions and mental impairment may happen right before death, or the person may be completely lucid, though unmoving. Death usually occurs four to six hours after ingestion of the fish if there is no proper intervention; that time, however, has been known to be as little as 20 minutes.

Shellfish poisoning is caused by toxins made by certain algae eaten by shellfish. The toxins are then accumulated in the bodies of the shellfish. Cockles, mussels, clams, oysters, and scallops are most often affected. Sometimes the toxin-producing algae multiply to such an extent that they cause the waters they live in to take on the reddish color of their bodies. This phenomenon is known as a red tide. Warnings are often given against eating shellfish from such areas. Symptoms of food poisoning show up within a half an hour to two hours of eating the shellfish, depending on the amount and type eaten. There may be burning and tingling in the face and mouth, numbness, drowsiness, muscular pain, dizziness, diarrhea, stomachache, confusion, nausea, vomiting, odd temperature sensations, difficulty breathing, and possibly coma. The symptoms may last from a few hours to a few days.

Histamine poisoning can occur from eating fish whose body tissues have begun to produce high levels of histamine. Mackerel, tuna, and mahi mahi are most often the sources. After consumption of the fish, immediate facial flushing and hives may occur, as well as classic symptoms of food poisoning becoming evident a few minutes later. Symptoms usually last less than twenty-four hours.

Mushroom poisoning is classified by the effects of the poisons. Protoplasmic poisons result in cell destruction, often in the liver, which progresses to complete organ failure. Neurotoxins cause neurological symptoms such as sweating, convulsions, hallucinations, excitement, depression, coma, and colon spasms. Gastrointestinal (G/I) irritants rapidly bring on the classic symptoms of food poisoning and then resolve just as quickly. Disulfiram-like poisons are generally nontoxic, except when alcohol is consumed within seventy-two hours of eating them. In these cases, the poisons cause headache, nausea, vomiting, flushing and cardiac disturbances for two to three hours.

Other possible sources of food poisoning include ingestion of green or sprouting raw potatoes, ingestion of fava beans by susceptible persons, and ergot poisoning from ingestion of contaminated grain. Chemical contaminant food poisoning may result from the ingestion of unwashed produce sprayed with arsenic, lead, or insecticides. Food served or stored in lead-glazed pottery cadmium-lined containers may also lead to food poisoning.