Seafood can become poisonous by spoiling or being infected by small organisms or bacteria. We have provided information for two of the most common types of seafood poisoning:

  • ciguatera and scombroid, and for a rarer type of seafood poisoning
  • Vibrio vulnificus, which requires immediate treatment.

Always make sure seafood is properly iced or refrigerated: seafood should be frozen or cooked promptly after purchase or catch.

To determine the differences in these types of poisonings, visit the pages that are linked below. Note the varieties of seafood affected and they typical symptoms displayed from each type of poisoning:

Call the Carolinas Poison Center at 1-800-222-1222 immediately if you have questions.