Seafood poisoning in the Persian Gulf: narrative review

Food poisoning caused by eating seafood is considered as an important and potential danger to human health and directly and indirectly threats the health and life of individuals. This becomes even more important when we know that about 48% of the world's population lives within 15 kilometers of the beaches, and more than 79% of the world uses seafood (fresh to canned) and fish and other seafood in their food basket. Apart from poisonings from canned foods, fish or other seafood such as clams, shrimp and crabs can be potentially toxic sources that could seriously threat one's health and life. Therefore, for physicians who are related to marine medicine or are practicing near the sea, identifying toxic species, ways to diagnose seafood poisoning, and familiarity with relief and treatment strategies are essential.The Persian Gulf, as a hydrothermal marine region, is home to a variety of fish species, including edible and non-edible crustaceans. Sometimes this variety is difficult to recognize even for the native inhabitants of the Persian Gulf. How many travelers and tourists come to these beaches and generally catch and eat the fish without knowing the toxicity or non-toxicity that may result in severe gastrointestinal injury, even coma and death. This study provides a prognosis and training based on the introduction of toxic Gulf species that are morphologically close to the edible species.