Final answer:
Paralytic shellfish poisoning (PSP) is caused by toxins from harmful algal blooms, and safety measures include purchasing from reputable suppliers, practicing good hygiene, and proper food handling. Government agencies monitor food safety, but personal habits like handwashing and cooking food to the correct temperature are critical in preventing PSP and other foodborne diseases.
Step-by-step explanation:
Paralytic shellfish poisoning (PSP) is a foodborne illness caused by consuming shellfish that have been contaminated with toxins produced by certain species of dinoflagellates, such as Gonyaulax and Alexandrium, during what is known as red tides or harmful algal blooms. To avoid PSP and ensure safe consumption it's vital to purchase shellfish from approved, reputable suppliers. This is critical because marine life affected by red tides can accumulate fatal levels of toxins in their tissues, which are then ingested when humans consume the contaminated shellfish. Regarding food safety in general, it's essential to practice regular handwashing, control time and temperature while storing and preparing food, and prevent cross-contamination which can all help in reducing the risk of foodborne diseases.
Proper hygiene such as washing your hands and the food to be consumed as well as the utensils and countertops used for food preparation, is among the most effective defenses. Keeping perishable foods at the correct temperatures and making sure they are thoroughly cooked to an internal temperature of at least 74 degrees C (165 degrees F) are pivotal steps in preventing foodborne illnesses. In addition to personal precautions, government agencies like the Food and Drug Administration (FDA) play a significant role in monitoring and ensuring the safety of the food supply chain, working to prevent occurrences of foodborne diseases through various regulations and safety practices.