FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

See also: Seafood Safety; Food Safety Videos

Ciguatera Poisoning

 

Ciguatera poisoning is caused by consuming tropical marine fish which have accumulated a toxin which originates from certain species of algae (dinoflagellate). This algae is consumed by small fish, which in turn are eaten by larger fish, and so on up the food chain. The toxin generally accumulates in larger predator reef fish such as grouper, amberjack, sea bass, barracuda, snappers and Spanish mackerel. The toxin is tasteless, and is heat stable, so cooking does not destroy it.

The occurrence of toxic fish is sporadic and not all fish of a given species or from a given locality will be toxic.  When cases are reported, or certain types of algae 'blooms' have occurred, warnings are generally issued to avoid eating large fish of the implicated species until testing shows the toxin no longer present.

Symptoms generally appear within 6 hours of eating the toxic fish, and include numbness and tingling, nausea, vomiting and diarrhea. Sensory reversal, feeling hot for cold and cold for hot may occur. There is no treatment, but symptoms generally subside in a few days. There have been some severe cases where the neurological symptoms have lasted for weeks and months. There have been some isolated cases which have persisted for years, and other cases where symptoms have recurred months or even years later. There is a low fatality rate.

Living in Key West, I avoid eating larger specimens of any of the implicated fish, especially when warnings are issued. For example, I only eat grouper under 5 pounds or so. They are not large enough to have accumulated much of the toxin, if it was present.

 

TOP 

   Home       About Us & Contact Us       Food Articles       Magazines       Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals