On food and cooking the science and lore of the kitchen ( PDFDrive ) 364
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seafoodtoaminimumof140ºF/60ºC.
Temperaturesabove185ºF/82ºCarerequired
toeliminatesomeviruses.Somechemical
toxinsproducedbymicrobessurvivecooking,
andcancausefoodpoisoningeventhoughthe
microbesthemselvesaredestroyed.
Amongthemostimportantmicrobesin
fishandshellfisharethefollowing:
Vibriobacteria,naturalinhabitantsof
estuarywatersthatthriveinwarm
summermonths.Onespeciescauses
cholera,anotheramilderdiarrheal
disease,andathird(V.vulnificus),
usuallycontractedfromrawoystersand
thedeadliestoftheseafood-related
diseases,causeshighfever,adropin
bloodpressure,anddamagetoskinand
flesh,andkillsmorethanhalfofits
victims.
Botulismbacteria,whichgrowinthe
digestivesystemofunchilledfishand
produceadeadlynervetoxin.Mostcases
offish-bornebotulismarecausedby
improperlycold-smoked,salt-cured,or
fermentedproducts.
Intestinalviruses,the“Norwalk”viruses,
whichattacktheliningofthesmall
intestineandcausevomitingand
diarrhea.
HepatitisvirusesAandE,whichcan
causelong-lastingliverdamage.
ScombroidPoisoningScombroidpoisoningis
unusual in that it is caused by a number of
otherwiseharmlessmicrobeswhentheygrow
on insufficiently chilled mackerels of the
g e n u sScomber and other similarly active
swimmers, including tuna, mahimahi,
bluefish, herring, sardine, and anchovy.
Within half an hour of eating one of these
contaminated fish, even fully cooked, the
victimsuffersfromtemporaryheadache,rash,
itching, nausea, and diarrhea. The symptoms
are apparently caused by a number of toxins
