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:
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 NC Poison Control at 1-800-222-1222 or chat from this site immediately if you have questions.