Environmental Engineering Reference
In-Depth Information
TABLE 1.4
(continued)
Disease
Specific
Reservoir
Common
Symptoms
Incubation
Prevention
Agent
Vehicle
in Brief
Period
and Control
Ciguatera
poisoning
Toxin
concentrated in
tropical reef
fish flesh,
possibly from
toxic
dinoflagellate;
also roe
Warm-water
fish, possibly
barracuda,
snapper,
grouper,
amberjack, sea
bass
Warm-water fish
caught near shore
from Pacific and
Caribbean, coral
reef fish
Progressive numbness,
tetanuslike spasms,
heavy tongue; facial
stiffness; also nausea,
vomiting, diarrhea,
dryness of the mouth,
abdominal cramps
1-8hr,
usually
3-5hr
Avoid warm-water fish
caught near shore in
Pacific and Caribbean. The
toxin ciguatera is not
destroyed by cooking;
toxin is not poisonous to
fish.
Shellfish
poisoning
(Paralytic)
Neurotoxin
produced by
Gonyaulax
catenella
and
G. tamarensis
Clams and
mussels feeding
on specific
dinoflagellates
Mussels and
clams, associated
with so-called “red
tides”
Respiratory paralysis:
in milder form,
trembling about lips to
loss of control of the
extremities and neck.
Fish kills and mass
deaths in seabirds.
5-30min
and longer,
up to 12 hr
Obtain shellfish from
certified dealers and from
approved areas. Monitor
plankton in coastal waters.
Toxin not destroyed by
routine cooking.
Scombroid fish
poisoning
Scombrotoxin
(histamine-like
toxin)
Scombridea
family
primarily tuna,
bluefish,
amberjack
Fish that have
been held at room
temperature
forming toxic
histamine in
Headache, burning
mouth, nausea,
vomiting, diarrhea,
tingling of fingers,
fever, cramps
Several
minutes to
1hr
Gut fish immediately after
catch and refrigerate at
32
◦
F or on ice. Toxin heat
stable.
