Ciguatera update

Abstract

Ciguatera fish poisoning is probably more important than any other form of seafood poisoning. Its epidemiology is complex and it is impossible to predict outbreaks. Toxic fish (which look, taste and smell normal) contain ciguatoxins derived from microalgae via the food chain. The toxins are not destroyed by cooking and, if consumed in sufficient dose, can cause symptoms persisting for weeks, months or years. The incidence of ciguatera is expected to increase in association with global warming and widespread bleaching and death of coral.