Through the published research, scientists at the Oceanographic Institute have identified 39 species of seafood in Vietnamese waters that are toxic (including fish, snails, squid, and sea snakes), all of which have the potential to cause death and have indeed resulted in numerous fatalities.
Additionally, two freshwater fish species also contain toxins that can be lethal. Depending on the species and various other factors, toxins may exist and concentrate in different parts of their bodies, or their toxicity levels may vary by season…
The degree of toxicity and lethality of many of these species is indeed alarming. For instance, researchers have indicated that the toxicity of sea snakes (specifically, the Hydrophis species) is several dozen times more potent than that of terrestrial venomous snakes. Furthermore, the striped pufferfish (Takifugu spp.) can be particularly deadly; during its peak toxicity months (April and October), just 100 grams of its eggs can lead to the death of approximately 200 people.
Similarly, consuming just 100 grams of eggs or liver from the orange-spotted pufferfish can kill 60-70 people. Many other species of pufferfish and gobies, when consumed in certain weights of flesh, eggs, liver, or skin where toxins are highly concentrated, can also result in the deaths of multiple individuals, sometimes even dozens.
In reality, statistics show that in recent years since 1999, toxic seafood, particularly various species of pufferfish, has caused fatalities in many provinces and cities across different regions, including coastal areas, plains, and even mountainous regions. The cases of poisoning and death attributed to toxic pufferfish primarily stem from food prepared with these seafood species…
Therefore, one of the goals of this research project, funded by the Department of Science and Environment of Khanh Hoa Province, regarding toxic seafood species in Vietnamese waters, aims to educate various groups, especially local fishermen; those employed in maritime professions; military personnel; tourists; homemakers; chefs; and even regulatory officials… about the morphological characteristics for identification, as well as the properties and toxic potential of these hazardous seafood species, to ensure caution and vigilance to prevent and minimize cases of poisoning that can lead to fatalities.
PHAN SÔNG NGÂN
