T61.783

Clinical Causes: Consumption of contaminated shellfish that contains toxins produced by certain algae or bacteria Eating raw or undercooked shellfish that has accumulated toxins in its tissues Exposure to toxins through environmental contamination where shellfish are harvested Assault involving intentional or malicious contamination of seafood to cause harm Failure to follow proper handling and storage guidelines of shellfish, leading to toxin proliferation

Key Symptoms: Nausea and vomiting Diarrhea Abdominal cramps and pain Dizziness or lightheadedness Headache Difficulty breathing or respiratory distress in severe cases Flushing or skin redness Weakness and fatigue Neurological symptoms such as tingling or numbness in the lips or extremities In some cases, shellfish poisoning can lead to more severe complications including paralysis or cardiac issues

Diagnosis Path: Diagnosis often involves reviewing recent dietary history, particularly undercooked or raw shellfish consumption, and identifying symptoms consistent with shellfish poisoning. Laboratory analysis of the ingested seafood or biological samples can detect toxins. Healthcare providers may also rule out other causes of gastrointestinal or neurological symptoms through various tests, including blood work and stool analysis. In suspected cases resulting from assault, forensic investigations may be conducted to confirm contamination sources.

Treatment Protocols: Assistive supportive care, such as hydration with fluids to prevent dehydration Medications to control nausea, vomiting, or diarrhea Monitoring in severe cases for respiratory difficulties or neurological symptoms, possibly requiring hospitalization Administration of activated charcoal in some cases to bind ingested toxins (under medical supervision) Prevention of secondary infections through proper hygiene In certain instances, specific therapies or antitoxins may be employed if they are available for particular toxin types