This occurs due to a toxin called ciguatoxin, which is mostly found in warm, tropical waters.Īt least 10,000–50,000 people who live in or visit tropical areas get CFP each year, according to estimates. Like histamine, it is not destroyed by normal cooking temperatures and therefore the harmful toxins are present after cooking ( 16). Shellfish such as clams, mussels, oysters and scallops also carry a risk of food poisoning. Algae that are consumed by shellfish produce many toxins, and these can build up in the flesh of shellfish, posing danger to humans when they consume the shellfish ( 17). Store-bought shellfish are usually safe to eat. However, shellfish caught from unmonitored areas may be unsafe due to contamination from sewage, stormwater drains and septic tanks. To reduce your risk, purchase store-bought seafood and ensure you keep it chilled and refrigerated before cooking. Make sure fish is cooked through, and cook clams, mussels and oysters till the shells open.
Summaryįish and shellfish are a common source of food poisoning due to the presence of histamine and toxins. To reduce your risk, stick with store-bought seafood and keep it chilled before use. Rice is one of the oldest cereal grains and a staple food for more than half the world’s population.
