Crustacea Details: NCBI 6657, gram-negative or unknown [subphylum]

| Crustacea| crustaceans

1. Allergic Reactions: Some individuals may develop allergies to crustaceans, particularly shellfish like shrimp, crab, lobster, and crayfish. Shellfish allergy is one of the most common food allergies, and exposure can lead to symptoms ranging from mild itching and hives to severe anaphylaxis.

2. Parasitic Infections: While relatively rare, some crustaceans can harbor parasites that may infect humans if consumed undercooked or raw. For example:

   • Crustaceans like crabs and shrimp can host parasites such as the parasitic copepod Pseudocycnus appendiculatus.
   • Consumption of raw or undercooked crustaceans may also pose a risk of infection with certain parasitic worms.

3. Shellfish Poisoning: Certain species of shellfish, such as mussels, clams, and oysters, can accumulate toxins produced by microscopic algae during blooms. Consumption of contaminated shellfish can lead to various forms of shellfish poisoning, including:

   • Paralytic shellfish poisoning (PSP), caused by saxitoxins, which can result in paralysis and respiratory failure.
   • Amnesic shellfish poisoning (ASP), caused by domoic acid, which can lead to memory loss, seizures, and in severe cases, death.
   • Diarrhetic shellfish poisoning (DSP), caused by okadaic acid and related compounds, which can lead to gastrointestinal symptoms like diarrhea and vomiting.

4. Injury: While not directly related to medical conditions, handling certain crustaceans, especially those with sharp claws like crabs and lobsters, can result in injuries like cuts and puncture wounds. Additionally, allergic reactions or infections may occur if these wounds are not properly cleaned and treated.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

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