What is fishborne?

Fishborne diseases are illnesses that are transmitted to humans through contact with contaminated fish or seafood. Some examples of fishborne diseases include ciguatera poisoning, scombroid poisoning, and botulism.

Ciguatera poisoning occurs when humans eat fish that have consumed toxins produced by certain types of microorganisms, typically found on coral reefs. Symptoms include nausea, vomiting, diarrhea, and neurological symptoms such as tingling or numbness in the extremities.

Scombroid poisoning occurs when fish that have been improperly refrigerated or preserved contain high levels of histamine. Symptoms are similar to an allergic reaction and include flushing, dizziness, and difficulty breathing.

Botulism is a rare but serious illness caused by the bacteria Clostridium botulinum. Eating contaminated fish can lead to symptoms such as blurry or double vision, muscle weakness, and difficulty speaking or swallowing.

To prevent fishborne illness, it is important to properly prepare and store seafood, as well as avoid consuming fish and seafood from contaminated waters. Consuming raw or undercooked fish also increases the risk of infection.