Why mussels can be extremely dangerous: a neurosurgeon’s opinion
Neurosurgeon Op. Dr. Çağın Ozankaya explained the reasons behind the increasing number of poisonings after consuming mussels and other shellfish.
According to the doctor, dark brown and black mussels often grow in areas where sewage and contaminated water enter the sea. Such shellfish feed on special marine organisms — algae — that are capable of producing neurotoxins. These substances accumulate in mussels, and their consumption can lead to poisoning.
Ozankaya also noted that mussels may be contaminated with dangerous bacteria, and their ingestion can cause severe food intoxication.
It is especially important that neurotoxins and resistant bacteria are not destroyed even after prolonged heat treatment.
“The belief that well-fried or boiled mussels are safe is absolutely wrong,” he warned.
The specialist recommends consuming shellfish only in restaurants that undergo regular inspections, as this reduces the risk of poisoning.
He also emphasized that there is no antidote for this type of poisoning, so timely supportive therapy is crucial.
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