Diet of the Conch Herbivores feed mostly on algae and underwater plants, carnivores feed on other animals. The carnivorous species will eat worms and other small invertebrates, fish, and carrion.

– Conchs are herbivores—they eat algae and other tiny marine plants. – It may take a queen conch at least 5 years to reach maturity—growing up to a maximum of 12 inches long and 5 pounds.

Conchs usually are found in more tropical areas. They are herbivores, feeding on algae and sometimes on detritus.

sea snail

Conch meat is commonly eaten raw and used in salads. It can also be cooked and used in burgers, chowders, fritters, and gumbos.

Conch shells and shell jewelry are sold to tourists and the live animals are used for the aquarium trade. Queen conch was once found in high numbers in the Florida Keys but, due to a collapse in conch fisheries in the 1970s, it is now illegal to commercially or recreationally harvest queen conch in that state.

It signifies Brilliance, luster, purity and auspicious beginning. It is hard and strong, made up of calcium and magnesium [1]. Conch shell or Shankh (in Sanskrit) is blown during auspicious beginning, festivals and in temples. It is believed that this helps in getting rid of negative energy and evil spirits [2].

Conch poisoning is caused by vibrio parahaemolyticus, a bacteria which requires salt water to live. According to Dr Sands, when ingested, vibrio bacteria can cause watery diarrhoea, which is usually accompanied by abdominal cramping, vomiting, fever, nausea, and chills.

Conch, like most kinds of seafood, tastes salty, and nor does it has a strong flavor. The taste can somewhat resemble a mix of salmon and a crab, or similar to escargot, scallops, and crayfish.

These symptoms usually occur within 24 hours of ingesting the contaminated food, but the onset of symptoms could present within four to 96 hours and last from one to seven days. According to BAHFSA, in most cases, treatment may not be necessary.

“To decrease the risk of becoming ill after eating conch, which we know is a national food, the Ministry is advising that the conch be cooked or if eaten raw, should be thoroughly washed in clean fresh water, to remove the bacteria from the conch.”

There is no specific cure available for shellfish poisoning, and antibiotics do not shorten the illness. Drugs used to control diarrhea, vomiting, and stomach cramps should not be used except for bismuth (Pepto-Bismol).

Conch poisoning can occur when raw conch is not thoroughly washed in fresh water. The bacteria ordinarily lives in seawater and is a part of the surface of the conch. It can be washed off with fresh, clean water. Symptoms include diarrhea, abdominal cramping, nausea, vomiting, fever and chills.

It found 72.9 percent of employers would consider vomiting as a good reason to call in sick, while 71 percent would accept diarrhoea and 58.1 percent would be fine with the flu. Flu is extremely contagious, although it’s not exactly common to have it in summer months.

Cramps in your stomach and gut, diarrhea, and vomiting may start as early as 1 hour after eating tainted food and as late as 10 days or longer. It depends on what is causing the infection. Some other possible, common symptoms of a variety of food poisonings might include: Bloating and gas.