The toxins responsible for most<unk>  poisonings are water insoluble, heat and acid-stable, and ordinary cooking methods do not eliminate the toxins. The principal toxin responsible for<unk>  is saxitoxin. Some<unk>  can store this toxin for several weeks after a harmful algal bloom passes, but others, such as butter clams, are known to store the toxin for up to two years. Additional toxins are found, such as neosaxitoxin and gonyautoxins I to IV. All of them act primarily on the nervous system.<unk>  can be fatal in extreme cases, particularly in immunocompromised individuals. Children are more susceptible.<unk>  affects those who come into contact with the affected<unk>  by ingestion. Symptoms can appear ten to 30 minutes after ingestion, and include nausea, vomiting, diarrhea, abdominal pain, tingling or burning lips, gums, tongue, face, neck, arms, legs, and toes. Shortness of breath, dry mouth, a choking feeling, confused or slurred speech, and loss of coordination are also possible.
Paralytic shellfish poisoning
Amnesic shellfish poisoning
Neurotoxic shellfish poisoning
Diarrhetic shellfish poisoning
Ciguatera fish poisoning
Shellfish poisoning
Scombroid food poisoning
Organophosphate poisoning