RED TIDES
Written by editor on enero 19, 2010 under Prensa.
Phytoplankton blooms, micro-algal blooms, toxic algae, red tides, or harmful algae, are all terms for this naturally occurring phenomenon. About 300 microalgae species have been reported to form mass occurrence, so called blooms. Nearly one fourth of these species are known to produce toxins. The scientific community refers to these events with a generic term, ‘Harmful Algal Bloom’ (HAB), recognizing that, because a wide range of organisms is involved and some species have toxic effects at low cell densities, not all HABs are ‘algal’ and not all occur as ‘blooms’.
These microalgae are the food of many other organisms, as mussels, clams and other shellfish, which accumulate the biotoxins produced by these microalgae, in its body.
In the Magellan region the Red Tide is characterized by the absence of seawater colour change, being highly toxic and capable to provoke death in human beings in a few minutes after eating toxic shellfish. The intoxication is determined by paralytic shellfish poison (PSP).
The poison of the Red Tide is found in shellfish, principally bivalves, as different types of mussels, scallops, clams and other species as barnacles, marine snails and the Chilean abalone (“loco”)
The symptoms appear a few minutes after eating a toxic shellfish.
These begins with a swarming and loss of sensibility in the lips, tongue and face, spreading towards the rest of limbs and body trunk. When intoxicated it could be feel as “floating in the air” sensation due to the loss of sensibility in the feet. Troubles to speak and asphyxia may appear in stronger intoxications, leading to death. In no severe intoxications recovery may happen within 24 hours and not leaving sequels.
The speed of these symptoms will depend on the accumulated toxicity on the shellfish, the shellfish quantity eaten and individual sensitivity to PSP.
Go immediately to the nearest hospital or medical centre available otherwise call emergency number 131(urgency service)
Consume only shellfish which have been analyzed and certified by the Health Secretary of Magallanes.
Demand the Secretary analysis certificate in the selling stores and restaurants.
Do not consume fresh, cooked or processed shellfish from unknown origin.
Comments