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Histamine poisoning
Tuna is a  scombroid which means they have high levels of histidine in their body. Histidine is converted to histamine by microbes. This can be due to time temperature abuse during handling which results in the proliferation of microbes and result in more histamine produced. Histamine is also resistant to cooking, smoking, canning and freezing which means that the best way to prevent histamine poisoning is to watch out for time temperature abuse, and microbial growth in general.

Symptoms occur with 5 to 30 minutes but some can show after 2 hours. Generally they do not persist for long, a few hours or a day at most. Rarely do they persist for more than a day.

Treatment
Antihistamine is usually used to treat this.

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Tetrodotoxin poisoning

Tetrodotoxin is an extremely potent poison (toxin) found mainly in the liver and sex organs (gonads) of some fish, such as puffer fish, globefish, and toadfish (order Tetraodontiformes) and in some amphibian, octopus, and shellfish species.

Treatment:
There is no known antidote. The mainstay of treatment is respiratory support and supportive care until the tetrodotoxin is excreted in the urine. Activated charcoal and/or gastric lavage can be done if the patient presents within 60 minutes of ingestion.

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Pufferfish poisoning.

Puffer fish poisoning toxicity results from consumption of incorrectly prepared puffer soup, fugu chiri, and sometimes from eating raw puffer meat, sashimi fugu.

Symptoms generally occur 10-45 minutes after eating the pufferfish poison and begin with numbness and tingling around the mouth, salivation, nausea, and vomiting.
Symptoms may progress to paralysis, loss of consciousness, and respiratory failure and can lead to death.

Treatment:

Vomitting should be induced so that the toxins can be passed out of the body --> only when the toxin is alert and awake (3 hours after consumption)

Almost no known antidote :(

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Due to time and temperature abuse, the bacteria naturally found within our body (causes the breakdown of histidine to histamine) that will cause them to proliferate, allowing for faster breakdown of histamine =

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sharp edges --> the object may get stuck or cause injuries on its way through the body.

e.g. micro-metals ---> some pieces are too small to be checked and thus, it is difficult to ascertain which is which.

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Sharp edged:
Can cause cuts when consumed
Can damage digestive organs

Microplastics:
Chemical leaching can occur as digestion occurs. The stomach has hydrochloric acid which can degrade the plastic which will release chemicals

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Too much of these heavy metals can cause diseases and death in serious cases.
Eg: Mercury, arsenic, lead chromium

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A toxin is a harmful substance produced within living cells or organisms.

A poison can be as basic as an ion or atom that interferes with a cell adversely. The type of complex molecules such as the proteins found in snake venom may also be a toxin.

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Poison from puffer fish
Cause poisoning when not handled properly --> Never cook long enough
Symptoms: Numbness of lips and tongue; Tingling sensations in face; Headache; Abdomen pain; Paralysis
Can be fatal

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The most common cause of acute histamine toxicity is the result of inadequate refrigeration or spoiled fish. This causes an overgrowth of bacteria which converts histidine to high levels of histamine.
Symptoms: Flushing; Urticaria; Abdomen cramps; Headache; Palpitations; Diarrhea; Nausea; Vomiting

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Produced by Gamberidiscus toxicus, and some species of  Ostreopsis and  Prorocentrum
Accumulation in the food chain
Symptoms: Diarrhea; Nausea; Vomiting; Abdomen pain; Bradycardia; Fatigue; Insomnia; General malaise

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Produced by Ptychodiscus breve
Accumulation in bivalves mollusca due to filter feeding
Symptoms: Diarrhea; Vomiting; Tingling and numbness of lips, tongue and throat; Muscle ache; Dizziness

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Produced by dinoflagellates in the genus of Dinophysis and Aurocentrum
Accumulation in shellfish
Symptoms: Nausea; Vomiting; Diarrhea; Abdomen pain; Headache; Fever

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Produced by dinoflagellates
Accumulation in shellfish
Symptoms: Tingling of lips, tongue, fingers and toes; loss of control over limbs; difficulty breathing

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Produced by Pseudo-nitzschia
Accumulation in  shellfish due to filter feeding
Seafood: Clams, Oysters
Symptoms: Nausea, Vomiting, Abdomen pain, Dizziness, Headache
Can cause fatality

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- Refrigerate or freeze the fish

- Check with local authorities for which species and waters are safe for harvesting and fishing to prevent harvesting seafood products from areas with high
concentrations of toxins.

- Check for toxins in the seafood especially for tropical seafood products for every batch before processing.

- Cooking the seafood products will remove some of the toxins

- Exercise good hygiene practices during processing

- Practice depuration or the dilution of toxins

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Domoic acid

Saxitoxin

Okadaic acid + dinophysistoxins

Histamine