Seafood Risk Management and Awareness Raising on Practices to Minimize Risk of Ciguatera Poisoning - TCP/SAP/3807
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The term ciguatera refers to poisoning caused by the consumption of certain reef fish and shellfish from tropical and subtropical regions, especially the South Pacific Ocean, the Indian Ocean and the Caribbean Sea between the latitudes of 35°N and 35°S. Through the food chain, these fish and shellfish accumulate ciguatoxins (CTXs) produced by dinoflagellates of the genera Gambierdiscus and Fukuyoa, which attach to algae growing in warm ocean reef areas. Ciguatera poisoning (CP) is the most significant non-bacterial poisoning associated with fish consumption worldwide, producing over 175 gastrointestinal, cardiovascular and neurological symptoms. No specific treatment exists and the fatality rate may, in some contexts, exceed 10 percent, often following cardiovascular incidents or central nervous system complications. Among the causes of the increase in cases of ciguatera is climate change. As storms and hurricanes become more frequent, the temperature of the sea’s surface rises, affecting the distribution and proliferation of CTXs and making the occurrence of CP more difficult to predict.