Final answer:
To ensure the safety of consuming fish and shellfish products, watch for health risks such as toxins from algal blooms, parasitic infections from raw or undercooked seafood, and heavy metal accumulation due to biomagnification. Pregnant women and young children should avoid high-mercury fish like swordfish and king mackerel. Always heed local advisories regarding seafood consumption.
Step-by-step explanation:
When consuming fish and shellfish products, it is crucial to be aware of signs that may indicate potential health risks. Some key dangers associated with these products include toxins from algal blooms such as red tide which lead to paralytic shellfish poisoning, parasitic infections from raw or undercooked seafood like anisakiasis or Diphyllobothrium tapeworms, and the risk of heavy metal accumulation in the body due to biomagnification.
Specifically, fish such as swordfish, shark, king mackerel, and tilefish are known to contain high levels of mercury, which can be especially harmful to pregnant women and young children. It is safer to opt for seafood known to be low in mercury, such as salmon, tilapia, shrimp, pollock, and catfish. Additionally, consuming raw or undercooked fish can result in infections from parasites like Fasciola spp. in aquatic plants or Clonorchis spp. in freshwater fish.
Eating shellfish during a red tide event is particularly dangerous as it can lead to severe illness or even death. Regular monitoring of toxin levels by marine fisheries authorities helps prevent the harvest and sale of dangerously contaminated shellfish. However, it is important for consumers to stay informed about local advisories and the general state of seafood safety.