All-you-can-eat buffets, tastings at the market, on the terrace by the sea… Be very careful with seafood.
We particularly like them on vacation, when we are by the water or near a port… But seafood can ruin our vacation: just one stale shellfish is enough to make us sick.After eating stale seafood, you may encounter two types of problemsexplains Dr Sophie Bauer, doctor and president of the Union of Liberal Doctors (SML). Either you are poisoned by bacteria causing a severe infection, or it is a contamination by viruses. The symptoms are the same, but one difference is notable: in the case of infection linked to stale seafood, the symptoms occur very quickly and most often within 48 hours after ingestion..”
Food poisoning is more commonly a bacterial infection (in severe cases there is a risk of typhoid), and less commonly it has a viral origin. The first typical sign is the onset of nausea and vomiting, usually between 2 and 8 hours after eating the fish. These symptoms can last between 6 and 24 hours. Another typical symptom of seafood poisoning is abdominal pain or cramps that may be accompanied by diarrhea and muscle weakness.
Much more serious symptoms are possible with shellfish.”Shellfish can contain infectious agents that produce very specific neurotoxins. Symptoms are rapid or occur within 3 to 6 days after ingestion, depending on the neurotoxin load contained in the shells. You will feel tingling around the mouth, which can lead to paralysis of the limbs or respiratory paralysis. This is a serious infection with possible sequelae. If these symptoms appear after eating seafood, you should consult your doctor promptly.“Let’s reassure ourselves, in France, food is still very controlled. If a case is reported, the health authorities go back to the source very quickly and measures are taken very quickly, such as taking samples from the culture basins.
The first thing to do when eating seafood is to smell it before eating it. Trust your sense of smell: if the seafood smells bad, gives off a strong odor or if it is served with a lot of garlic or chili, avoid eating it. Also be wary of odors emanating from cooked mussels. Odors escaping from stale seafood are often signs of bacterial contamination. In the event of contamination by a virus, it is possible that no odor will be released. Enjoy the open mussels, but do not eat the others: if the shell of the mussel is broken or if it remains closed, this often indicates that the mollusc is dead. Indeed, live and fresh mussels have the reflex to open when cooked. Sprinkle them with lemon juice or vinegar or garnish them with chopped shallots. Finally, be careful during high heat. “Cold chain problems can be encountered. This is the case, for example, with shrimp, large shrimp or sushi. A parasite, Anisakis, can contaminate you if you consume an infested seafood product raw. This parasite can cause serious infections. Products likely to be infested must have been frozen beforehand.”