Ciguatera

Ciguatera is the most common type of fish poisoning that occurs seasonally and unexpectedly in tropical marine areas between 35 ° north and 35 ° south latitude and otherwise non-toxic edible fish is caused by the consumption. Therefore Large parts of the Caribbean must supply these days with frozen fish from Australia and New Zealand.

The mortality rate among people who suffer from Ciguatera is about 7 percent.

The name derives from the Spanish name Cigua for the snail that was thought initially mistakenly responsible.

Trigger

Responsible are the Cigua and maitotoxin, which are among the most powerful known toxins. Ciguatoxin acts on the voltage-dependent sodium channels of the nerve cells, maitotoxin on calcium channels; preventing the transmission of electrical signals in the nervous system.

These toxins come from dinoflagellates - certain flagellates as Gambierdiscus toxicus - that live on epiphytic algae and seaweed of the coral reef. As they accumulate in the food chain, especially predatory fish such as barracuda, groupers and moray eels are loaded, rare coral polyp -eating parrot fish and herbivores.

The toxins do not harm the fish. They are heat resistant, so can not be destroyed by cooking.

Symptoms

After 1 to 24 hours ( usually five to six hours ) develop skin rashes, numbness in the lips and oral mucosa, diarrhea, abdominal pain, nausea and vomiting.

The complaints, some with characteristic neurological symptoms, such as a painful cold hypersensitivity ( Kaltallodynie ) that can occur on contact with normally pleasant cool air or swallowed by cold food or drinks, can often last for weeks.

Therapy

After rehydration of the patient mannitol infusion is administered.