Ciguatoxins and other marine biotoxins | EFSA - EFSA news

Marine biotoxins are chemical contaminants naturally produced by certain types of algae and other microorganisms, e.g. bacteria. They can enter the food chain mainly through the consumption of fish and other seafood such as molluscs and crustaceans. Climate and temperature strongly influence their presence in marine and freshwater environments.

Ciguatera fish poisoning (CP) is the most common type of marine biotoxin food poisoning worldwide, with an estimated 20,000-50,000 cases per year. Studies indicate that less than 10% of actual cases are ever reported.

It is typically caused by the consumption of fish that have accumulated ciguatoxins (CTX) in their flesh. CTX are produced by two families of microalgae called Gambierdiscus spp. and Fukuyoa spp. Consumers eating CTX contaminated fish can suffer from a range of short and long-term symptoms including gastrointestinal, cardiovascular and neurological effects.

Mainly found in tropical and subtropical areas, CP was first recorded in the Spanish and Portuguese Macaronesia islands (the Canaries and Madeira) of the Atlantic Ocean in 2004. Gambierdiscus has also been found in several Mediterranean islands including Crete, Cyprus and the Balearics.

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Climate change and ciguatera food poisoning - Contaminants. Natural toxins produced on tropical and subtropical coral reefs are eaten by fish and enter the food chain, poisoning consumers. Rising sea surface temperature probably contributed to its emergence in the Canary Islands and Madeira in 2008. Climate change is likely to severely increase the emergence of ciguatera fish poisoning with 44% chance of a moderate impact. Scientific experts estimated the effect of climate change comparing future climate projections to the recent past. Learn more about CLEFSA - a method for mapping climate change effects on food safety.

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