Domoic acid is a naturally occurring toxin that is related to a “bloom” of
a particular single-celled diatom called Pseudo-nitzschia. The conditions that
support the growth of Pseudo-nitzschia are impossible to predict. Crustaceans,
fish and shellfish are capable of accumulating elevated levels of domoic acid
without apparent ill effects on the animals. Elevated levels of domoic acid in
crustaceans, fish and shellfish pose a significant risk to the public if these
adulterated products are consumed. Domoic acid can be fatal to people if
consumed in high doses. Symptoms of domoic acid poisoning can occur within 30
minutes to 24 hours after eating toxic seafood. In mild cases, symptoms may
include vomiting, diarrhea, abdominal cramps, headache and dizziness. These
symptoms disappear within several days. In severe cases, the victim may
experience trouble breathing, confusion, disorientation, cardiovascular
instability, seizures, excessive bronchial secretions, permanent loss of
short-term memory (a condition known as Amnesic Shellfish Poisoning), coma or
death.