Astacidea Details: NCBI 6712, gram-negative or unknown [infraorder]

1. Allergies: Crayfish, like other shellfish, can trigger allergic reactions in sensitive individuals. Crayfish allergies are relatively common and can range from mild symptoms like itching and hives to severe reactions like anaphylaxis. People with known shellfish allergies should avoid contact and consumption.

2. Foodborne Illness: Improper handling, storage, or cooking of crayfish can lead to foodborne illnesses caused by bacteria such as Vibrio species or parasites. Symptoms of foodborne illnesses may include nausea, vomiting, diarrhea, abdominal cramps, and fever. Proper cooking techniques and storage temperatures can help reduce the risk of contamination.

3. Shellfish Poisoning: Crayfish, like other shellfish, may accumulate toxins produced by harmful algal blooms. These toxins, such as saxitoxin or domoic acid, can cause various forms of shellfish poisoning in humans, including paralytic shellfish poisoning (PSP) and amnesic shellfish poisoning (ASP). Symptoms may include neurological effects, gastrointestinal distress, or even death in severe cases.

4. Heavy Metal Contamination: Crayfish, particularly those harvested from polluted waters, may contain elevated levels of heavy metals such as mercury, cadmium, and lead. Chronic consumption of crayfish with high levels of heavy metals may pose health risks, especially for vulnerable populations like pregnant women and young children.

5. Injuries: Handling live crayfish or improperly prepared crayfish with sharp parts (e.g., claws) 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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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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