THE Commonwealth Healthcare Corp. on Thursday issued a health advisory informing the public about an increase in ciguatera fish poisoning or CFP cases in the CNMI.
There has been an increase in ciguatera fish poisoning cases due to the consumption of various shallow to deep water bottom fish, CHCC stated.
It added that CFP is a common food-borne illness related to the consumption of certain species of fish that have been contaminated with plankton (algae) derived toxin associated with coral reefs.
The ciguatera toxin is non-detectable as it does not harm the fish and is unrecognizable when consumed, CHCC stated.
Unlike other food-borne illnesses, CFP is not transferred from cross-contamination due to inadequate food handler hygiene, food preparation, cooking, handling, and storage, CHCC stated.
Moreover, the ciguatera toxin can withstand cooking and freezing temperatures and is not preventable if the fish species already harbors the toxin, CHCC added.
The common symptoms of CFP are nausea, vomiting, diarrhea, muscle weakness, joint aches, headache, dizziness, tingling or numbness, itching, sometimes chills or sweating, dental pain, and low blood pressure.
One can also have a characteristic symptom known as “hot-cold reversal”: hot items feel cold and cold items feel hot.
Symptoms may appear within 15 minutes to 24 hours after consuming an infected fish, CHCC said, adding that most individuals who experience symptoms feel better in a few days to a week, but in some cases, symptoms last for months and sometimes years.
CHCC said individuals experiencing symptoms of CFP are urged to seek medical attention as prompt treatment can reduce the severity of symptoms, especially those with underlying medical conditions. Individuals are also advised to immediately discard any remaining leftovers including broths.
CHCC said more than 400 species of fish are associated with CFP. The most common are older, larger fish which have been eating contaminated fish during their life span, including, but are not restricted to, barracuda, grouper, jack, hogfish, mackerel, and snapper.
There is no specific prevention except to eat fish smaller than about 4 to 6 pounds.
Prevention
CHCC said a person can take the following precautions to prevent ciguatera fish poisoning:
• Avoid or limit consumption of reef fish.
• Never eat high-risk fish such as barracuda or moray eel.
• Avoid eating the parts of the fish that concentrate ciguatera toxin: liver, intestines, roe and head.
Ciguatera toxins do not affect the texture, taste, or smell of fish, nor are they destroyed by gastric acid, cooking, smoking, freezing, canning, salting, or pickling.
For more information, go to https://wwwnc.cdc.gov/travel/yellowbook/2020/preparing-international-travelers/food-poisoning-from-marine-toxins
