2021.11-12The first red tide in history occurred in the coastal waters near my life, and the introduction of kelp was cut off in a large area.
Red tide, also known as red tide, is a harmful ecological phenomenon caused by the proliferation or high concentration of certain phytoplankton, protozoa or bacteria in seawater under specific environmental conditions. Every year in April and May, when the red tide on the mainland is frequent, there are news of food poisoning caused by the consumption of mussels (sea red). The reporter recently interviewed Chen Shunsheng, a professor at the Food College of Shanghai Ocean University, to remind the public to pay attention to this issue.
Red tides occur mainly in offshore waters, and the color of red tides varies according to the types of planktonic microorganisms that dominate at the time of formation, with pink, sauce red, yellow-brown or even green, and the sea waters of red tides have a fishy odor. When red tide occurs, the dissolved oxygen content of seawater is significantly reduced, and red tide microalgae are strongly toxic. Therefore, if shellfish, fish come into contact with, or eat red tide organisms infected with toxins, it will cause large numbers of deaths; if mild exposure, fish shellfish are toxic.
Death after poisoning is easy to detect, but shellfish are highly resistant and survive some of them. "Fish encounter poor water quality environment will swim to avoid to a certain extent, shellfish are generally qualitative organisms, can not move in time to avoid polluted water, more prone to toxins." Chen Shunsheng introduced that Haihong is the common name for mussels in Dalian, Qingdao and other places in northern China, and the dried products cooked in Zhejiang and Shanghai are called "mussels". As a filter-feeding organism, mussels can absorb granular and colloidal organic matter from seawater, and can also absorb organic matter directly from seawater.
Most critically, mussels mostly live near the intertidal to low tide line, which are also areas of red tide, and are prone to close contact with red tide microalgae in all directions. Once a red tide occurs, other shellfish in the area, even fish, may become infected. Mussels are only typical as representative shellfish that are widely distributed and widely eaten by people.
"If we eat these poisonous shellfish (or fish), the red tide toxin enters our body, which may cause food poisoning or even death, and there are many types of red tide toxin, and the paralytic shellfish poisoning caused by eating shellfish, diarrhea shell poisoning, and amnesia shell poisoning can all be attributed to red tide toxin." Chen Shunsheng said that paralytic shellfish poison is a nerve poison similar to the virulence and toxicity of tetrodotoxin. In April and May, red tides are frequent, and it is recommended that you eat less shellfish such as sea red.