A bulletin for the Australian Food Industry September 1996
Contents: Salmonella: more unusual incidents | Ciguatera poisoning | Phthalates in foods | Ozone treatment of mineral water | Effective sanitation programs | Thermal processing of foods | Transfer of allergens in genetic manipulation of foods | National food hygiene standards
Ciguatera poisoning
An investigation by the Brisbane North Environmental Health Service indicated that as few as one or two Spanish mackerel fish caused 7 incidents of ciguatera poisoning affecting 15 people. The fish steaks implicated were purchased from the same Brisbane retail store over a two day period in July 1995.Ciguatera is a marine foodborne intoxication. Ciguatoxin and other toxins are produced by benthic algae, which are associated with dead coral reefs. The highest risk of ciguatera fish poisoning comes from the consumption of herbivorous reef fish or of the carnivorous fish that feed from them, and thus occurs mainly in tropical and sub-tropical regions.
Ciguatoxic fish do not exhibit any physical abnormality. Ciguatera toxins are colourless, odourless and tasteless and are unaffected by heating or freezing. Toxins concentrate in the head and viscera more than in the flesh. Much higher levels of ciguatoxin are found in larger affected fish than in small ones so it is advisable that only limited portions of very large fish are consumed.
Some species of fish commonly associated with Ciguatera poisoning include the moray eel, Chinaman, red bass and paddletail. These are not accepted by market authorities in Queensland. Other fish which may be toxic and which are available for sale are coral trout, Spanish mackerel, reef cod, barracuda, emperor, groper and surgeon fish.
Food Science Australia
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