Astacus Details: NCBI 6714, gram-negative or unknown [genus]

1. Allergies: Crayfish, including species within the Astacus genus, are known shellfish allergens. Allergic reactions to crayfish can range from mild skin reactions to severe anaphylaxis in sensitive individuals. People with known shellfish allergies should avoid contact and consumption.

2. Foodborne Illness: Improper handling, storage, or cooking of crayfish can lead to foodborne illnesses caused by bacteria, viruses, or parasites. Symptoms may include nausea, vomiting, diarrhea, abdominal cramps, and fever. Proper cooking techniques and storage temperatures are essential to minimize the risk of contamination.

3. Shellfish Poisoning: Crayfish may accumulate toxins produced by harmful algal blooms, leading to various forms of shellfish poisoning in humans. These toxins, such as saxitoxin or domoic acid, can cause paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), and other syndromes. Symptoms may include neurological effects, gastrointestinal distress, or even death in severe cases.

4. Heavy Metal Contamination: Crayfish harvested from polluted waters may contain elevated levels of heavy metals like mercury, cadmium, and lead. Chronic consumption of crayfish with high levels of heavy metals can pose health risks, especially for vulnerable populations like pregnant women and young children.

5. Injuries: Handling live crayfish or improperly prepared crayfish with sharp parts (e.g., claws) can lead to accidental injuries such as cuts or puncture wounds. These injuries may become infected if not promptly cleaned and treated.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

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