Risk of Seafood Poisoning: Informed Consumption Is Essential

Prof. Ahmet Aydın stated that poisoning from fish and shellfish may affect the gastrointestinal, nervous, and cardiovascular systems. “Although the probability may be low, poisoning related to marine organisms can occur. Rather than avoiding seafood altogether, it is important to be an informed consumer. Most importantly, seafood should be purchased from reliable, well-known sources. It is essential to ensure that the fish is fresh and shows no signs of spoilage,” he said.

Scientists have warned that microalgae known as Gambierdiscus, traditionally found in the Caribbean, have begun to appear along Mediterranean coasts as sea temperatures rise. This organism can accumulate in fish and be transmitted to humans, where it may cause neurological disturbances.

Evaluating poisonings associated with seafood consumption, Prof. Ahmet Aydın, Head of the Department of Pharmaceutical Toxicology at Yeditepe University Faculty of Pharmacy, stated that seafood-related poisoning can occur through different mechanisms, drawing particular attention to ciguatera poisoning caused by ciguatoxins. He noted that although this type of poisoning is common in tropical regions, it may emerge in other regions due to climate change.

‘Poisonings Can Occur Through Shellfish’

Prof. Aydın explained that seafood-related poisoning can present in various forms:

“Poisoning cases associated with shellfish can occur. If fish are stored under poor conditions, bacterial growth may occur, and consuming such fish can lead to poisoning. Shellfish can, in certain situations, concentrate toxic substances in their tissues. Consumption of these products may result in poisoning. Additionally, toxins produced by certain algae living in coral reefs can also cause poisoning.”

‘Gastrointestinal Disorders May Occur’

Emphasizing that each type of poisoning has a different mechanism, Prof. Aydın stated: “Ciguatera poisoning is particularly observed in large fish from tropical regions such as the Pacific and Indian Oceans. These fish ingest toxins through the algae they feed on. The algal species Gambierdiscus produces toxic substances. When fish continuously consume these algae, ciguatoxins accumulate in their bodies. Consumption of fish containing this toxin may result in gastrointestinal disturbances, nausea, and vomiting. Nervous system symptoms may also appear, particularly sensory disturbances. It may also lead to cardiac problems.”.

‘Disturbances in Temperature Perception’

Prof. Ahmet Aydın highlighted that one of the most striking symptoms of ciguatera poisoning is altered temperature perception:

“A person who has been poisoned may not accurately perceive heat when touching a hot surface, or may experience cold surfaces differently than expected. In addition, poor storage of fish may lead to bacterial growth. These bacteria can produce histamine-like substances, and consumption of such fish may result in poisoning. Since shellfish live on the seabed and in contaminated areas, they may concentrate heavy metals. Microbial toxin production is also possible. Consuming shellfish contaminated with these toxins may cause gastrointestinal symptoms, neurological effects, and muscle and joint pain. Palpitations and low blood pressure may also occur.”.

‘There Is No Antidote for This Poisoning’

Prof. Aydın noted that recent cases of ciguatera have been reported outside tropical regions:

“It has been reported in Spain that these algae have been observed and that fish consumption may pose a risk. Due to climate change, tropical fish may migrate further north into the Mediterranean. However, at present, this is not a widespread situation. Symptoms such as nausea may occur in many types of food poisoning. However, neurological signs such as inability to perceive heat or cold may suggest ciguatera poisoning. There is no antidote for this type of poisoning. There is also no specific diagnostic test kit. The toxin can only be identified through advanced toxicological analyses.”

Pufferfish Warning

Issuing additional warnings to consumers, Prof. Ahmet Aydın continued:

“Seafood should be purchased from reliable and known sources. It is essential to ensure that fish is fresh and shows no signs of spoilage. Extra caution should be exercised when consuming seafood abroad. It may also be necessary to address pufferfish specifically. As is known, poisoning cases related to the consumption of pufferfish have been observed in our country from time to time. In parallel with climate change, this invasive species has also begun to appear in the Mediterranean. Its skin, ovaries, and internal organs contain toxins. Therefore, pufferfish can only be consumed if prepared by highly trained professionals. Otherwise, extremely fatal poisoning cases may occur. Due to this risk, the Ministry of Agriculture and Forestry encourages the capture of these invasive species in order to prevent their consumption.”