Compounds released from the putrefaction of flesh can cause a common form of seafood poisoning.
New Corpse Smell
Then there are all sorts of really rare fish toxins that can cause our muscles to break down. Guy ate some salmon, went to bed, and when he woke up, he could hardly stand or hold a cup of coffee. Not being able to walk is one thing, but no coffee? The key point? There are lots of toxins in fish, and they’re not affected by cooking.
Nobody in their right mind would eat poisonous puffer fish, but what if it’s mislabeled as monkfish—causing these two recent cases of tetrodotoxin poisoning in Chicago.
Then there’s scombroid poisoning. Woman eats some mackerel at a restaurant, and just collapses. When fish starts spoiling, toxins can be released—even when the fish still tastes and smells fine—and can cause what may actually be the most common cause of food poisoning from fish.
See, when flesh decomposes, it releases chemicals that can have a toxic effect—like putrescine, and cadaverine, which is the “new corpse smell” that they use to train cadaver-sniffing dogs.
But it’s not just fish. When all carcasses rot, you get these decaying flesh compounds, including spermine, actually, which is what gives semen its characteristic odor. But it really depends just what kind of bacteria are involved in the putrefaction process.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.
Please consider volunteering to help out on the site.
- R. L. Langley and W. H. Bobbitt III. Haff disease after eating salmon. Southern medical journal, 100(11):1147, 2007.
- N. J. Cohen, J. R. Deeds, E. S. Wong, R. H. Hanner, H. F. Yancy, K. D. White, T. M.Thompson, M. Wahl, T. D. Pham, F. M. Guichard, I. Huh, C. Austin, G. Dizikes, and S. I. Gerber. Public health response to puffer fish (Tetrodotoxin) poisoning from mislabeled product. J. Food Prot., 72(4):810-817, 2009.
- P. S. Borade, C. C. Ballary, and D. K. C. Lee. A fishy cause of sudden near fatal hypotension. Resuscitation, 72(1):158-160, 2007.
- I. A. Bulushi, S. Poole, H. C. Deeth, and G. A. Dykes. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-a review. Crit Rev Food Sci Nutr, 49(4):369-377, 2009.
Image thanks to naotakem via Flickr.
Then there are all sorts of really rare fish toxins that can cause our muscles to break down. Guy ate some salmon, went to bed, and when he woke up, he could hardly stand or hold a cup of coffee. Not being able to walk is one thing, but no coffee? The key point? There are lots of toxins in fish, and they’re not affected by cooking.
Nobody in their right mind would eat poisonous puffer fish, but what if it’s mislabeled as monkfish—causing these two recent cases of tetrodotoxin poisoning in Chicago.
Then there’s scombroid poisoning. Woman eats some mackerel at a restaurant, and just collapses. When fish starts spoiling, toxins can be released—even when the fish still tastes and smells fine—and can cause what may actually be the most common cause of food poisoning from fish.
See, when flesh decomposes, it releases chemicals that can have a toxic effect—like putrescine, and cadaverine, which is the “new corpse smell” that they use to train cadaver-sniffing dogs.
But it’s not just fish. When all carcasses rot, you get these decaying flesh compounds, including spermine, actually, which is what gives semen its characteristic odor. But it really depends just what kind of bacteria are involved in the putrefaction process.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by veganmontreal.
Please consider volunteering to help out on the site.
- R. L. Langley and W. H. Bobbitt III. Haff disease after eating salmon. Southern medical journal, 100(11):1147, 2007.
- N. J. Cohen, J. R. Deeds, E. S. Wong, R. H. Hanner, H. F. Yancy, K. D. White, T. M.Thompson, M. Wahl, T. D. Pham, F. M. Guichard, I. Huh, C. Austin, G. Dizikes, and S. I. Gerber. Public health response to puffer fish (Tetrodotoxin) poisoning from mislabeled product. J. Food Prot., 72(4):810-817, 2009.
- P. S. Borade, C. C. Ballary, and D. K. C. Lee. A fishy cause of sudden near fatal hypotension. Resuscitation, 72(1):158-160, 2007.
- I. A. Bulushi, S. Poole, H. C. Deeth, and G. A. Dykes. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation-a review. Crit Rev Food Sci Nutr, 49(4):369-377, 2009.
Image thanks to naotakem via Flickr.
Comparte "New Corpse Smell"
Puedes compartir este material en la red o impreso bajo nuestra licencia Creative Commons. Deberás atribuir el artículo a NutritionFacts.org y agregar la liga a nuestro sitio en tu publicación
Si se realizan cambios en el texto o video original, se debe indicar, razonablemente, lo que ha cambiado en relación con el artículo o el video.
No se puede usar nuestro contenido para propósitos comerciales.
No puede aplicar términos legales o medidas tecnológicas que restrinjan a otros a hacer cualquier cosa permitida aquí.
Si tienes alguna duda, por favor Contáctanos
New Corpse Smell
LicenciaCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
URLNota del Doctor
For more on this topic, check out:
Ciguatera Poisoning & Chronic Fatigue Syndrome
And check out my other videos on fish.
For more context, see my associated blog post: Diet and Cellulite.
If you haven’t yet, you can subscribe to my videos for free by clicking here.
respuestas a
Comment Etiquette
On NutritionFacts.org, you'll find a vibrant community of nutrition enthusiasts, health professionals, and many knowledgeable users seeking to discover the healthiest diet to eat for themselves and their families. As always, our goal is to foster conversations that are insightful, engaging, and most of all, helpful – from the nutrition beginners to the experts in our community.
To do this we need your help, so here are some basic guidelines to get you started.
The Short List
To help maintain and foster a welcoming atmosphere in our comments, please refrain from rude comments, name-calling, and responding to posts that break the rules (see our full Community Guidelines for more details). We will remove any posts in violation of our rules when we see it, which will, unfortunately, include any nicer comments that may have been made in response.
Be respectful and help out our staff and volunteer health supporters by actively not replying to comments that are breaking the rules. Instead, please flag or report them by submitting a ticket to our help desk. NutritionFacts.org is made up of an incredible staff and many dedicated volunteers that work hard to ensure that the comments section runs smoothly and we spend a great deal of time reading comments from our community members.
Have a correction or suggestion for video or blog? Please contact us to let us know. Submitting a correction this way will result in a quicker fix than commenting on a thread with a suggestion or correction.
View the Full Community Guidelines