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Ciguatera fish poisoning (CFP), also known as ciguatera, is a foodborne illness caused by eating reef fish contaminated with ciguatoxins. [ 4 ] [ 2 ] Such individual fish are said to be ciguatoxic . Symptoms may include diarrhea , vomiting, numbness, itchiness, sensitivity to hot and cold, dizziness , and weakness.
Such poisoning from ciguatoxins is known as ciguatera. Ciguatoxins are lipophilic , able to cross the blood–brain barrier , and can cause both central and peripheral neurologic symptoms. The major symptoms will develop within 1–3 hours of toxin ingestion: vomiting, diarrhea, numbness of extremities, mouth and lips, reversal of hot and cold ...
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [ 2 ] [ 4 ] Symptoms may include flushed skin , sweating , headache , itchiness , blurred vision , abdominal cramps and diarrhea .
A cheap fish that may cause severe food poisoning with, shall we say, explosive results, escolar is banned in some countries. While the U.S. permits it, the FDA has issued warnings about its ...
The Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...
The giant moray is a reef fish at the top of the food chain. Like many other apex reef fish, it is likely to cause ciguatera poisoning if eaten. [4] [5] Outbreaks of ciguatera poisoning in the 11th to 15th centuries from large, carnivorous reef fish, caused by harmful algal blooms, could be a reason why Polynesians migrated to Easter Island ...
Use of the herbal fish poisons has been documented in a number of sources involving catching fish from fresh and sea water. [3] Tribal people historically used various plants for medicinal and food exploitation purposes. [4] Use of fish poisons is a very old practice in the history of humankind.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.