lautnusantara.com - Proper handling and storage methods help preserve the freshness, texture, and taste of tuna. Tuna is highly valued for its quality, and mishandling can lead to a deterioration in its sensory characteristics, making it less desirable for consumers. By maintaining appropriate temperatures and avoiding unnecessary delays between catch and refrigeration, the overall quality and market value of tuna can be preserved.

Tuna poisoning can result in different symptoms or reactions depending on the specific type of poisoning:

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1. Scombroid poisoning symptoms

• Flushing or redness of the skin
• Headache
• Sweating
• Dizziness
• Nausea
• Vomiting
• Diarrhea
• Abdominal cramps
• Itching or hives
• Rapid or irregular heartbeat
• Burning or tingling sensation in the mouth

These symptoms typically appear within a short time after consuming contaminated tuna, usually within minutes to a few hours.

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2. Mercury poisoning symptoms

• Mercury poisoning may occur due to long-term consumption of tuna with high mercury levels. Symptoms can vary depending on the level and duration of exposure but often involve the following:
• Neurological problems, such as tremors, difficulty concentrating, memory problems, and irritability
• Cognitive difficulties, including impaired thinking, language, and motor skills
• Muscle weakness and coordination problems
• Numbness or tingling in the extremities
• Mood swings and emotional disturbances
• Impaired vision or hearing
• Kidney problems in severe cases

It is important to note that symptoms may vary among individuals, and not all cases of tuna consumption result in poisoning or adverse effects. The severity of symptoms can also depend on factors such as the amount of contaminated tuna consumed and the individual's sensitivity or tolerance to toxins.

If you suspect tuna poisoning or experience any concerning symptoms after consuming tuna, it is advised to seek medical attention promptly for proper diagnosis and treatment.

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