‘Red tide’ alarm raised in islandsNovember 12, 2006 The Bohol Standard
Reports of food poisoning caused by “red tide†affecting shells like tahong (green mussels) are now being closely monitored here.
A family of five perished the other week in Laguna and authorities had confirmed toxins from “red tide contamination†that caused the deaths.
The Bureau of Fisheries and Aquatic Resources (BFAR-7) facility here located in Lawis, Pangangan Island, Calape is closely monitoring the situation and is regularly collecting water samples for test at its regional office.
Aquaculturist 2 Nimfa Mesina said, so far there is no advisory yet from its regional office on red tide affecting Bohol seas.
BFAR operates a multi-species hatchery facility in Pangangan Island and is aware of the red tide scare resulting from sudden changes of sea water temperature from hot to cold.
Food Poisoning, in the broadest sense, is a condition in which a food causes a toxic reaction, whether as a result of a toxin naturally present in the food (for example, green or sprouting potatoes, partially cooked red kidney beans, many mushrooms, and so on); a toxin acquired by the food as a result of natural accident (such as contamination of fish or shellfish with toxins from dinoflagellate organisms in plankton—the so-called “red tideâ€.
Fungal spoilage leads to the production of mycotoxins in the food; or contamination of the food with toxins.
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