Ciguatera is a foodborne illness found in seafood.  It is caused by eating reef fish whose flesh is contaminated with certain toxins produced by a microalgae, Gambierdiscus toxicus.  The toxin is colorless and odorless and is not destroyed by freezing or cooking. The most common fish carrying this toxin are grouper, parrotfish, sea bass, red snapper, sturgeon, barracuda, and Moray eel. There are 10,000 to 50,000 cases reported worldwide annually with outbreaks recently reported in Spain and Portugal.  An international scientific meeting for the EuroCigua project ends later this month.  Ciguatera has been confirmed in the European Union, and native fish with ciguatoxins were identified in Madeira, Cyprus, and the Canary Islands.  Ciguatera is an emerging issue for Europe and may be impacted by climate change. Talk to our experts if you have further questions.

 

Posted on 27 January 2021