ciguatera poisoning /sē′gwəter″ə/ [Sp, cigua, sea snail; L, potio, drink] , a nonbacterial food poisoning that results from eating fish contaminated with the ciguatoxin. Many of the over 300 varieties of fish from the Caribbean or South Pacific have been implicated; barracuda is a common source. The toxin is believed to block acetylcholinesterase activity. Characteristics of ciguatera poisoning are vomiting, diarrhea, tingling or numbness of extremities and the skin around the mouth, itching, muscle weakness, pain, and respiratory paralysis. Cold liquids feel hot to the surfaces of the mouth and throat. No specific treatment has been developed.
