Ciguatera is a marine foodborne intoxication. Ciguatoxin and other toxins are produced by benthic algae, which are associated with dead coral reefs. The highest risk of ciguatera fish poisoning comes from the consumption of herbivorous reef fish or of the carnivorous fish that feed from them, and thus occurs mainly in tropical and sub-tropical regions. Ciguatoxic fish do not exhibit any physical abnormality. Ciguatera toxins are colourless, odourless and tasteless and are unaffected by heating or freezing.
Toxins concentrate in the head and viscera more than in the flesh.
Much higher levels of ciguatoxin are found in larger affected fish than in small ones so it is advisable that only limited portions of very large fish are consumed. Some species of fish commonly associated with Ciguatera poisoning include the moray eel, Chinaman, red bass and paddletail. These are not accepted by market authorities in Queensland. Other fish which may be toxic and which are available for sale are coral trout, Spanish mackerel, reef cod, barracuda, emperor, groper and surgeon fish. Phthalates in foods Phthalic acid esters commonly known as phthalates are widely used in industry.