Deniz ürünlerine bağlı zehirlenmeler ve etkileri

Deniz ürünlerine bağlı meydana gelen zehirlenmeler toksin içeren kabuklu su ürünleri ya da balıkların tüketimi sonucu gelişir. Kabuklu su ürünleri zehirlemelerine; deniz tarağı, midye ve istiridye gibi deniz kabuklularının beslendiği planktonik algler (sıklıkla dinoflagellatlar) tarafından salınan bir grup toksin neden olur. Zararlı alglerin neden olduğu kabuklu su ürünü zehirlenmelerinin en önemli klinik belirtileri; paralizi, diyare, nörotoksisite ve amnezidir. Toksin içeren balıkların tüketimine bağlı şekillenen zehirlenmeler çoğunlukla toksinlerin isimleri ile anılan Ciguatera zehirlenmesi, Skombroid zehirlenmesi, Puffer balık zehirlenmesi, Pfiesteria piscicida zehirlenmesi şeklinde adlandırılır. Toksin direkt olarak deniz kabukluları ve balıklara zarar vermezken bu ürünleri yiyen insan veya bazı etçil hayvanlarda zehirlenmelere sebep olur. Bu derlemede insan sağlığı açısından önemli olan bazı toksinlerin özellikleri, neden oldukları zehirlenme çeşitleri, insanlarda meydana getirdikleri patolojik bozukluklar ve korunma yöntemleri ele alınmıştır.

Seafood poisonings and their effets

Seafood poisoning arises as a result of consuming fish or shellfish containing toxins. Shellfish poisoning is caused by a group of toxins elaborated by planktonic algae (mainly dinofla-gellates) which are consumed by shellfish like scallops, mussels and oysters. The most significant clinical symptoms of shellfish poisonings are paralysis, diarrhea, neurotoxicity and amnesia. The poisonings are usually named after the toxins causing them, e.g., Ciguatera, Scom-broid, Puffer fish and Pfiesteha piscicida. Although the toxins do apparently not harm the shellfish and fishes, humans or animals eating toxic seafood may become poisoned. In this review, the characteristics of selected toxins and poisonings relevant to public health, the pathological complications they cause in humans and their prevention are discussed.

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