Food Manager Exam 2025 – 400 Free Practice Questions to Pass the Exam

Ciguatera poisoning is linked to consuming fish that have accumulated toxins produced by the dinoflagellate Gambierdiscus toxicus, which thrive in warm coastal waters, particularly in tropical and subtropical regions. This form of food poisoning is primarily associated with reef fish, such as barracuda, grouper, and snapper, which can be found in these warmer areas.

The symptoms of ciguatera poisoning can include gastrointestinal problems, neurological effects, and cardiovascular issues, and the severity can vary greatly depending on the amount of toxin ingested and individual sensitivity. It is significant to note that the fish themselves do not appear sick, as the toxins are not destroyed by cooking, making this type of poisoning particularly insidious and challenging to prevent.

In contrast, other types of seafood poisoning listed in the options tend to be associated with different sources or environmental conditions. Scombroid poisoning is usually a result of improper handling and storage of certain fish, leading to histamine buildup. Vibrio infections are typically linked to shellfish harvested from brackish or saltwater environments, particularly during warmer months. Paralytic shellfish poisoning is caused by consuming shellfish contaminated with saxitoxins, often due to harmful algal blooms, but is not