title: [Seafood poisonings. Part I. Shellfish and crustacean poisonings].
abstract: Seafood is a valuable source of nutrients, therefore, it constitutes an important part of diet in some geographical regions. The consumption of some shellfish and crustacean species may be a cause of food poisonings in humans, mainly due to simultaneous ingestion of biotoxins produced by algae, cyanobacteria, and bacteria. These toxins are accumulated in higher links of a food chain, i.e. mollusks and crustaceans, that consume toxins filtering phytoplankton. In the present paper the etiology, pathogenesis, symptomatology and treatment of some shellfish poisonings are presented.
authors.affiliation: Klinika Toksykologii i Chorób Srodowiskowych, Uniwersytet Jagielloński Collegium Medicum w Krakowie. wt_poohatek@wp.pl
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Ciszowski
authors.forename: Aneta
authors.initials: A
authors.lastname: Mietka-Ciszowska
mesh_terms: D000818:Animals; D003445:Crustacea / Q000145:classification*; D006801:Humans; D017747:Seafood / Q000145:classification / Q000506:poisoning*; D057096:Shellfish Poisoning / Q000145:classification / Q000175:diagnosis* / Q000628:therapy*