Risks of Eating Dead Mussels - native dishes from restaurants in murcia spain

Mussels are shellfish containing omega.
3 fatty acids and B vitamins-12.
As an appetizer or main course, you can eat raw, steamed, boiled or fried mussels.
No matter how you prepare, you should start with fresh light dishes.
A green mouth that does not open or has fragments or cracks on the shell during cooking may die.
The deterioration of dead clam meat increases the risk of health problems such as microbial pollution, food poisoning and infectious diseases.
Contaminated mussels harvested from contaminated water sources have a higher risk of infection and chemical poisoning.
Research by American scientistsS.
The Fish and Wildlife Administration in Raleigh, North Carolina, published in Environmental, toxicology and chemistry on October 2007, showing high levels of copper in contaminated waters, chlorine and ammonia were found in three drainage systems affecting freshwater mussels in North Carolina.
The level of pollution varies depending on the drainage and location.
Knowing the source of Qingkou before purchasing can reduce the risk of any potential health problems.
Heavy metal contamination of Mussels contaminated with heavy metals such as mercury, CD or lead can increase the risk of nerve damage and birth defects.
Scientists from the Espanol de ocegrafia Institute in Murcia, Spain, published in May 2011 in the Journal of environmental monitoring, found that the concentration of heavy metals in mussels along the western Mediterranean coast was significantly different.
Scientists report that,
Water containing land minerals and chemicals from industrial activities will affect the concentration of heavy metals in the water.
Adenviral infection of the Qingkou contains an adenoids, which increases the risk of infection.
The stomach, bladder, and respiratory tract infection caused by the virus may lead to diarrhea, rash and pneumonia.
Scientists from the Swedish Royal Academy of Sciences in Fiskebackskil, Sweden, published in the International Journal of Food Microbiology in February 2007, found that blue Qingkou infection has a high proportion.
Scientists have concluded that high variability and sporadic occurrence of cumulative viruses are an important factor affecting food safety.
The Xiaoyan SAC is a parasite infected with the intestinal tract.
Scientists from the University of Complutense, Madrid, Spain, in May 2000 published in the study of Applied and Environmental Microbiology, found infectious cryptospores in shellfish mussels
The Atlantic region of northwest Spain.
Scientists have concluded that Qingkou is the host of infection with the human small cryptospores egg sac.
It may take a long time to infect these parasites. term treatment.