Physical Education

Unit - 10

10.2.Injuries and accidents in fishing, fish processing factories , chemical laboratories and their treatments
Shellfish 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.

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.

First aid is directed toward evacuating the stomach contents; if the victim has not vomited, cause him or her to do so. If respiratory failure occurs, give artificial ventilation and treat for shock.