Food Poisoning: Bivalves can accumulate bacteria, viruses, and toxins from their environment, particularly if they are harvested from contaminated waters. Consumption of raw or undercooked bivalves that are contaminated with pathogens such as Vibrio spp., norovirus, or hepatitis A virus can lead to foodborne illnesses such as gastroenteritis.
Allergic Reactions: Some individuals may be allergic to proteins found in certain bivalves, leading to allergic reactions ranging from mild itching and swelling to more severe symptoms such as difficulty breathing and anaphylaxis.
Shellfish Poisoning: Certain species of bivalves can produce toxins such as saxitoxin, domoic acid, and brevetoxin, which can accumulate in their tissues during harmful algal blooms. Consumption of bivalves contaminated with these toxins can result in various types of shellfish poisoning, including paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), and neurotoxic shellfish poisoning (NSP), which can cause neurological symptoms and, in severe cases, can be life-threatening.
Heavy Metal Contamination: Bivalves can accumulate heavy metals such as mercury, cadmium, and lead from their environment. Chronic consumption of bivalves contaminated with high levels of heavy metals may pose health risks, particularly to vulnerable populations such as pregnant women and young children.
Bivalvia impacts on other bacteria of the same rank
Other bacteria of the same rank impacting Bivalvia
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