Shantihhh@aol.com wrote: > Actually Chiles/capsicum kills the nasty bacteria that can be found in raw > shellfish such as oysters and clams! So load on the Tabasco/chiles it is > medicine! peter gaffney wrote: > > uhhh .... NO, NO, NO > > putting chiles or chile sauce on affected seafood will NOT keep you > from getting > paralytic shellfish poisoning. ( PSP) > domoic acid is VERY toxic and even prolonged cooking won't defuse the > life-threatening danger. I think we're talking of two different things here... As I understand it, paralytic shellfish poisoning is caused by the toxin (domoic acid) produced by a type of phytoplankton, not toxins produced by bacteria. During certain times of the year when the blooms of phytoplankton are more massive (red tides), more domoic acid is produced and the toxin can become concentrated in the flesh of shellfish (and some fish under certain circumstances as well, I think) to the serious detriment of shellfish eating animals including humans. Please, for the sake of all us raw oyster and/or other assorted seviche eaters, correct me if I'm wrong. -- Rich McCormack (Poway, CA) macknet@cts.com Who is Rich McCormack? Find out at... http://members.cts.com/crash/m/macknet/