There were an estimated 20,000 cases of ciguatera poisoning
worldwide in 1997, (4) and >100,000 cases in 2010.
is a food-borne disease that can come from eating large, carnivorous reef fish, and causes vomiting, headaches, and a burning sensation upon contact with cold surfaces.
The plaintiff offered two expert witnesses who each testified that GBS could be caused by ciguatera poisoning
. (36) Although both expert witnesses believed that ciguatera poisoning
could cause GBS, they held different views as to the biochemical reaction that could result in GBS from ciguatera poisoning
1992), when, according to Cuban Public Health Ministry statistics, most cases of ciguatera poisoning
occur, most of them in this region.
Occasionally, ciguatera poisoning
has been reported outside disease endemic areas, such as the Bahamas, Canada, or Chile, but no case had been described in the West African region until now.
"Banner used to have Boy Scouts catch mongooses for tests because they're susceptible to ciguatera poisoning
. We used to keep them on Coconut Island.
* To cut your risk of ciguatera poisoning
, avoid locally caught grouper, amberjack, and red snapper in tropical areas.
The increasing popularity of snapper, amberjack, and other reef fish in temperate markets is widening the risk of ciguatera poisoning
. The Food and Drug Administration and other groups are working on ways of detecting this powerful poison.
occurs only after eating saltwater fish.
Another problem of the tropical areas is scombroid fish poisoning, which is caused by formation of the toxic substance(s) during mishandling of the fish prior to processing and not by a naturally occurring toxin as in ciguatera poisoning
. The need for research developed in the 1970's as a result of problems in the tuna industry and was conducted under contract to the Department of Food Science, University of Hawaii, with the Seattle laboratory handling the liason and review of the subsequent research.
While large barracuda should be avoided due to ciguatera poisoning
, smaller ones--say, under 30 inches or so--are fine eating with white flesh and a firmness somewhere between seatrout and snapper and can be prepared in a similar manner.