Researchers analyzing the occurrence of Ciguatera poisoning cases and outbreaks in Europe have found the risk is only partially characterized.
The second EuroCigua project looked at the surveillance and control of ciguatera poisoning, which is associated with consumption of fish products. Ciguatoxin is produced by a type of microalgae that accumulates in some fish that feed on these algae. Larger fish then consume Ciguatoxin-contaminated fish. The toxin does not affect the appearance, odor or taste of the fish and is not destroyed by cooking, refrigeration or freezing.