Eating tropical
reef fish that have fed on toxic algae triggers Ciguetera
poisoning. These toxins reach particularly high concentrations in large
predatory tropical reef fish. Barracuda are commonly associated with ciguatoxin
poisoning. Eating fish caught between latitude 35° N and 35° S can cause
ciguatera poisoning. Other potential dangerous fish include (note that this
list is not all inclusive):
✓
Grouper
✓
Red
Snapper
✓
Sea Bass
✓
Eels
✓
Mullet
✓
Kingfish
 |
| Kingfish |
These fish are
typically caught by sport fishermen on reefs in Hawaii, Guam and other South
Pacific islands, the Virgin Islands, and Puerto Rico. Because the
toxin is heat-stable, it is unaffected by cooking.
SYMPTOMS
Ciguatoxin
usually causes symptoms within a few minutes to 30 hours after eating infected
or tainted(contaminated) fish. Occasionally it may take up to 6 hours.
· Common nonspecific symptoms include
feeling:
o
Nausea
o
Diarrhea
o
Cramps
o
Excessive
Sweating
o
Headache
o
Muscle
Aches
o
Vomiting
· Other Symptoms
o
Burning
or Pins & Needles Sensation
o
Weakness
o
Itching
o
Dizziness
o
Nightmares
o
Hallucinations
o
Tingling
of lips, tongue, and, throat.
· Other Serious Symptoms
o
Numbness
o
Confusion
o
Collapse
o
Coma
Ciguatera
poisoning is rarely fatal. Symptoms usually clear in 1 to 4 weeks. Most people
recover within a few days or weeks with supportive treatment. Ongoing
disability has occasionally occurred.
DIAGNOSIS
Diagnosis is
generally based on symptoms and a history of recently eating seafood.
Laboratory testing for the specific toxin is generally not necessary. Leftover
fish or shellfish can be tested for the presence of the toxin more easily.
Identification of the specific toxin is not usually necessary for treating
patients because there is no specific treatment.
GENERAL
GUIDELINES FOR SAFE SEAFOOD CONSUMPTION:
Persons with
weakened immune systems or liver problems should not eat raw seafood. They are
at higher risk of Vibrio
infection.
Keep seafood on
ice or refrigerated at less than 38° F (3.3° C) to prevent spoilage.
Keep fresh tuna,
mackerel, grouper, and mahi mahi refrigerated to prevent development of
histamine.
Cooking spoiled
or toxic seafood will not keep you safe. These toxins are not destroyed by cooking.
 |
| Barracuda |
Do not eat
barracuda.
 |
| Red Algal Bloom |
Check with local
health officials before collecting shellfish. Look for Health Department
advisories
about algal blooms,
dinoflagellate
growth or "red tide" conditions that may be posted at fishing supply stores.
Do not eat
finfish or shellfish sold as bait. Bait products do not meet the same food
safety regulations as seafood for human consumption.
SEEK IMMEDIATE
MEDICAL ATTENTION IF:
If you have
eaten seafood and develop problems or symptoms that seem unusual for you.
ExitCare® Patient Information ©2011 ExitCare, LLC
