the Fish is a really delicious, but it is necessary to take into account some important points because they also can cause poisoning. People most likely to fish and shellfish poisoning are pregnant, elderly, diabetics, those who have undergone organ transplants and those with AIDS.
The fish and shellfish poisoning can be produced by bacteria (Vibrio Bacterium), and viral (Norwalk virus, Hepatitis A, etc.) And other less traditional players such as contamination by chemicals or natural poisons. Symptoms are generally the same: vomiting, diarrhea, cramps, dehydration, physical discomfort and fever.
Improper handling of seafood leads to intoxication. For this reason it is always advisable to buy in areas where compliance with hygiene standards, while preserving at low temperatures, manipulating them with clean hands and avoid taking them either raw or cooked low.
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