Fish and shellfish poison

Japanese: 魚貝毒 - ぎょかいどく

Toxic substances contained in fresh fish and shellfish. Also called natural toxins in fish and shellfish. Even among fish and shellfish that are considered to be poisonous, there are large individual differences in toxicity, and some fish and shellfish are normally non-toxic but become toxic depending on the habitat and season. Recent research has led to a growing view that many of these fish and shellfish toxins are toxic substances produced by microorganisms such as plankton that have accumulated in the body through the food chain. The main fish and shellfish toxins that have been studied so far in relation to food poisoning are listed below.
[Blowfish]
It accounts for the majority of natural animal toxin poisonings in Japan, and has a high mortality rate of about 50%.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

生鮮魚貝類に含まれる毒成分。魚貝類の自然毒ともいう。有毒種とされる魚貝類でも毒性には個体差が大きく，また，普通は無毒であるが生息水域や季節により有毒化するものがある。最近の研究により，これらの魚貝毒の多くは，プランクトンなどの微小生物が産生した有毒成分を食物連鎖を通じて体内に蓄積したものとの見方が強まっている。食中毒に関連してこれまで研究された主な魚貝毒を次に示す。
［フグ］
　日本の動物性自然毒中毒の大半を占め，死亡率も約50％と高い。

出典　株式会社平凡社世界大百科事典第２版について　情報

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