Disease caused by which of the following can sometime be confused with shellfish allergies? O A. Ergot B. Paralytic shellfish toxins OC. Aflatchin OD. Hallucinogenic mushrooms
Added by Keith B.
Close
Step 1
Step 1: The question asks which of the given options can sometimes be confused with shellfish allergies. Show more…
Show all steps
Your feedback will help us improve your experience
Sri K and 68 other Biology educators are ready to help you.
Ask a new question
Labs
Want to see this concept in action?
Explore this concept interactively to see how it behaves as you change inputs.
Key Concepts
Recommended Videos
The eating of a marine mollusk containing neurotoxins such as saxitoxin can result in paralytic shellfish poisoning, cholera, polio, diverticuli necrosis syndrome. 10) True or False: In addition to Puffer fish, tetrodotoxin can be associated with frogs and newts? 11) Match the following: - Ichthyosarcotoxic Fish: Contains toxin in the blood. - Ichthyo-otoxic Fish: Contains toxin in their viscera, mucous, skin, or musculature. - Ichthyo-hemotoxic Fish glands: Contains toxin in their glands. 12) Ciguatera disease can originate from eating well-cooked herring, snapper, and grouper. This disease is caused by contamination from red tide water, which is caused by red vibrio virus and the result of dumping military equipment at sea or pumping bilge water by ocean vessels. 13) The eating of tuna can result in Scombroid Fish Poisoning (SFP), characterized by the production of histamine from the decomposition of histidine. The symptoms of SFP are: flushing, burning of the skin, foaming at the mouth, losing hair, and death.
Sri K.
Mycotoxins are (a) released by most lichens (b) typically cause mild allergic reactions (c) can harm the liver (d) reduce the effects of sick building syndrome (e) are produced mainly by chytrids
An outbreak of food poisoning occurred, affecting half the members of five families who ate at a restaurant in San Francisco at 3 p.m. on June 20. On June 20, a woman was admitted to a hospital with "chilliness," nausea, abdominal cramps, and watery diarrhea. The next morning, she complained of limb numbness and difficulty swallowing and breathing. Examination was unremarkable except for slight weakness of the upper extremities and diminished deep tendon reflexes. Laboratory analysis yielded no viral or bacterial infection. An investigation was started to trace her contacts. During the investigation, it became apparent that the symptoms were due to a meal shared by 32 persons on June 20. The restaurant purchased rice from a produce market in a 50-kg bag. The rice was boiled the morning of the dinner and kept warm in foil-covered pots. Chicken was purchased from a supermarket. The chicken was cut up, browned in oil, and boiled for 2 hours; the flesh was pulled from the bones. The chicken was mixed with rice noodles. A whole, gutted pig was roasted in a conventional hot-air oven until the meat was white. Rice noodles were purchased from a supermarket, boiled, and pan-fried. Whole, ungutted jackfish were purchased from a seaman who caught the fish at Midway Island. The fish were frozen in the ship's freezer until return to the Port of Oakland on June 19; they were gutted and cut into steaks, which were deep-fried and served in vinegar/herb sauce. The fish heads and viscera were boiled with vegetables for 15 minutes to make chowder (escabeche). Questions 1. Identify the etiologic agent of this outbreak of food poisoning. 2. Was it food infection or intoxication? 3. How did the food get contaminated, and what item was contaminated? 4. Briefly explain how you arrived at your conclusion. How did you eliminate the other major causes of food poisoning?
Adi S.
Recommended Textbooks
Biology for AP Courses
Objective Biology for NEET
Introduction to General, Organic and Biochemistry
Transcript
18,000,000+
Students on Numerade
Trusted by students at 8,000+ universities
Watch the video solution with this free unlock.
EMAIL
PASSWORD