Site pages
Current course
Participants
General
27 February - 5 March
6 March - 12 March
13 March - 19 March
20 March - 26 March
27 March - 2 April
3 April - 9 April
10 April - 16 April
17 April - 23 April
24 April - 30 April
1 May - 7 May
10.2.Injuries and accidents in fishing, fish processing factories , chemical laboratories and their treatments
Unit - 10
10.2.Injuries and accidents in fishing, fish processing factories , chemical laboratories and their treatmentsShellfish and Fish
Mussels, clams, oysters, and other shellfish often become contaminated with bacteria during the warm months of March to November. Numerous varieties of shellfish (Fig. 4) should not be eaten at all, so wherever you serve in the world, learn which local seafood is known to be safe.
![Poisonous Fish Poisonous Fish](http://14.139.56.154:82/file.php?file=%2F400%2Fpoisonous_fishes.jpg)
Figure 4 - Poisonous Fish
Most fish poisoning occurs with fish that are normally considered safe to eat, but which become poisonous at different times of the year from eating poisonous algae and plankton (red tide) that appear in certain locations.Signs and symptoms of shellfish and fish poisoning include:
- Tingling and numbness of the face and mouth.
- Muscular weakness.
- Nausea and vomiting.
- Increased salivation,: difficulty swallowing.
- Respiratory failure.
Last modified: Friday, 16 September 2011, 8:33 AM