U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Prime Connection

University of Florida - Ciguatera
 
 
                                  CIGUATERA
 
                   Dr. W. Steven Otwell, Seafood Specialist
                       Food Science and Human Nutrition
        University of Florida's IFAS Cooperative Extension Service and
                          Florida Sea Grant Program
          through support from the U.S. Department of Agriculture's
                         Cooperative Extension Service
 
                     (Sea Grant Extension Fact Sheet - 11)
 
The focus of this information will be on an unusual type of seafood poisoning as
it occurs about Florida and adjacent islands in the Caribbean Sea.  Geographic
distinction by occurrence and character are unique features of this seafoodborne
illness, but this advice is basic to addressing ciguatera as it occurs about the
world. The intent is to help health professionals and industry in advising
consumers.
 
What is Ciguatera?
 
Where does ciguatera occur?
 
The occurrence of ciguatera is consistent with the origins of the specific
dinoflagellate toxins in marine waters about tropical reefs. The common
boundaries referenced are for tropical reef waters between latitudes 35 degrees
south and north. Within these areas the occurrence is unpredictable and patchy
both in distribution and time. The majority of reefs are not ciguatoxic and
outbreaks are usually localized. Thus, knowledge of the ciguatoxic areas or
reefs is usually based on the local experience of fishermen and consumers.
Based on seafood origin, primary areas of occurrence in the United States are
about Hawaii, Guam and other South Pacific islands, the Virgin Islands, and
Puerto Rico. Reported illnesses also implicate Florida and California,
principal states consuming many fish from tropical sources.
 
What seafoods can be ciguatoxic?
 
Ciguatera is usually associated with fish consumption. Potentially any tropical
marine fish participating in a food chain with ciguatoxin could become
ciguatoxic, but documented illnesses and some recent analyses indicate certain
fish are more suspect. In the Caribbean region, the fish with the worst
reputations are hogfish, scorpion fishes, certain triggerfish, and certain
snappers and groupers.
 
Unfortunately, the documentation, verification and utility of a ciguatoxic fish
list is seriously compromised by the diversity of fish species and variable
nomenclature. For example, local vernaculars may refer to a variety of fish as
"jacks" or "snappers" when they are actually a mackerel, wrasse or other
species.Certain species of snapper and grouper are never implicated in ciguatera,
yet their popular reputation suffers in species misidentification and product
substitutions.
 
How can one identify ciguatera?
 
Verification for ciguatera requires specialized analytical methods and/or
particular bioassays. These clinical determinations are limited in practice and
depend on a sample of the actual suspect fish. Thus, determinations for ciguatera
are usually limited to symptomatic diagnoses.
 
reoccurrence and alcohol consumption.
 
The prolonged duration for neurological symptoms is unique, but many of these
symptoms are similar for other food poisonings, and consumer susceptibility will
influence the actual occurrence and degree of symptomatic expression. In any food
poisoning consumers should note other foods eaten and try to retain any portions
of a meal to better judge cause. Ciguatera can be blamed as the cause for other
forms of food poisoning.
 
What should one do if they suspect ciguatera?
 
- Consult a physician, explaining your concern, types and amount of food eaten
and when the symptoms began.
 
- Try to obtain portions of the meal, particularly the fish, to help determine
the cause. These portions should be tightly packaged and frozen for any
subsequent analysis. Recalling the various foods eaten within 24 hours could
indicate other possible causes.
 
- Try to verify the species and size of suspect fish, and how it was cooked and
handled prior to cooking.
 
These concerns are essential to confirming ciguatera versus other food
poisonings. The heat-stable ciguatoxin is not destroyed by cooking and frozen
storage. Knowledge of prior quality or partial mishandling could implicate a
different form of food poisoning caused by partial spoilage, i.e., scombroid or
histamine fish poisoning.
 
- Consult with other professionals in public health, food safety regulation or
academic research that can better advise your physician. Many physicians are not
familiar with ciguatera.
 
What should one do to avoid ciguatera?
 
Vacationers and experienced recreational fishermen should exercise caution in
areas of concern for particular tropical species. Consumers should not eat foods
prepared from the heads or internal portions of tropical reef fish species.
 
 
Additional References
 
Lange, W.R. 1987. Ciguatera Toxicity. American Family Physician 35 (11) 177-182.
Ragelis, E.P. (Ed.) 1984. Seafood Toxins. Ciguatera-Chapters 3 and 20 thru 27].
American Chemical Society, Washington, D.C. 460 pp.
Withers, N.W. 1982. Ciguatera Fish Poisoning. Ann. Rev. Med. 33: 97-111.
 
 
Additional Advice in Florida
 
Dept. Agriculture and Consumer Affairs
Food Laboratory
3125 Conner Blvd.
Tallahassee, FL 32301
(904) 488-0670
 
Dept. Health and Rehabilitative Services
Disease Control Epidemiology Section
1317 Winewood Blvd., Bldg. 2, Room 275
Tallahassee, FL 32399-0700
(904) 488-2905
 
Dept. Natural Resources
Bureau Marine Science and Tech.
100 8th Avenue, S.E.
St. Petersburg, FL 33701
(813) 896-8626
 
University of Florida
Seafood Technology
Dept. Food Science and Human Nutrition
Gainesville, FL 32611
(904) 392-1991 or 2558
 
                                                                    (06/09/95)