Food safety officials warn public not to consume fish that are prone to accumulating toxins

  Officials at the Commissionerate of Food Safety have cautioned people against consuming fish prone to accumulating marine biotoxins, especially during the lean monsoon season, when the daily catch of widely consumed staple varieties such as sardines and mackerel typically declines, partly due to the trawling ban. The warning comes amid a five-member family in Charumoodu, Nedumangad taluk, experienced gastrointestinal discomfort, itching, weakness, and allergic reactions after consuming red snapper, locally known as Chemballi, last week. Vipin Raj, a local resident, said the family remained hospitalised for several days after consuming the fish bought from a store at Mukkolackal.  According to Food Safety officials leading the inquiry, preliminary findings suggest that the fish was not spoiled. Samples collected from the fish have been sent to the Central Institute of Fisheries Technology (CIFT), Kochi, for detailed analysis. Officials have also traced the source of the fish to Kanyakumari in Tamil Nadu. Dr Pooja, Food Safety Inspector investigating the incident under the Aruvikkara circle, said red snapper is among the several fish species that can naturally accumulate marine toxins through the food chain. She explained that the toxin originates from marine algae and gradually accumulates in larger predatory fish as smaller organisms are consumed by larger ones. According to officials, red snapper can accumulate ciguatoxin, a marine neurotoxin associated with ciguatera fish poisoning. The toxin is produced by microscopic algae in tropical and subtropical marine ecosystems and can enter the food chain through smaller fish and marine organisms. Unlike bacterial contamination, the toxin cannot be destroyed through cooking, freezing or any other form of food preparation. Food Safety officials said contaminated fish often show no visible signs of spoilage and may appear, smell and taste normal. Symptoms can appear within a few hours of consumption and may include nausea, vomiting, diarrhoea, abdominal discomfort, numbness, tingling sensations, muscle weakness, dizziness and allergic reactions. Officials noted that harmful algal blooms, commonly referred to as “red tides”, can increase the risk of toxin accumulation in certain marine fish species. However, laboratory analysis would be required to determine the precise cause of the illness in the present case. Arshitha Basheer, Food Safety Officer attached to the Deputy Commissioner’s office, Nedumagad Circle in Thiruvananthapuram, said consumers should exercise caution while purchasing fish species known to accumulate marine biotoxins. She said certain varieties of red and white snapper feed on organisms that obtain nutrients from algae, creating a pathway for toxins to enter the food chain.

(The writer Malavika Devi J. R. is ans intern with The Hindu)