Caridea Details: NCBI 6694, gram-negative or unknown [infraorder]

  1. Allergies: Some individuals may develop allergies to certain species of shrimp (Caridea), leading to allergic reactions upon ingestion. Shrimp allergies are one of the most common food allergies worldwide and can cause symptoms ranging from mild itching and swelling to severe anaphylaxis.

  2. Food Poisoning: Improper handling, storage, or cooking of shrimp can lead to foodborne illnesses such as bacterial contamination (e.g., Vibrio, Salmonella) or toxin accumulation (e.g., ciguatera toxin in tropical species). Symptoms of food poisoning may include nausea, vomiting, diarrhea, abdominal pain, and fever.

  3. Parasitic Infections: While relatively rare, some species of shrimp may harbor parasites that can infect humans if consumed raw or undercooked. For example, certain species of Caridea have been implicated in cases of Anisakis infection, where larvae of the parasite can cause gastrointestinal symptoms or allergic reactions in humans.

  4. Heavy Metal Contamination: Shrimp, like other seafood, may accumulate heavy metals such as mercury, cadmium, and lead from their environment. Chronic consumption of shrimp with high levels of heavy metals can pose health risks, particularly to vulnerable populations such as pregnant women, nursing mothers, and young children.

  5. Shellfish Poisoning: Certain species of shrimp, particularly those that feed on toxic algae or in contaminated waters, may accumulate toxins such as saxitoxin or domoic acid. Consumption of these contaminated shrimp can cause various forms of shellfish poisoning, leading to neurological symptoms, gastrointestinal distress, or even death in severe cases.

  6. Injuries: Handling live shrimp or improperly prepared shrimp with sharp parts (e.g., rostrum, appendages) can lead to accidental injuries such as cuts or puncture wounds. These injuries may become infected if not promptly cleaned and treated.

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