Ciguatera Warning Northern NSW.

[Binder]

Got this from NSW DPI Today,, obviously not just Qld having issues with this years Mackerel.

NEWSCAST

an information bulletin for recreational fishers from DPI

Special Edition - Updated advice to fishers on north, mid north and far north NSW coast, March 2014

Narrow-barred (Spanish) mackerel

The NSW Food Authority advises fishers to avoid eating Spanish Mackerel over 10kgs (as advised by NSW industry experts), as there is an increased risk of ciguatera poisoning. Commercial fishers, recreational fishers and consumers should not eat large Spanish Mackerel, as two recent incidents on the mid north and far north coast have been reported in NSW.

The Authority has been advised of an incident of ciguatera poisoning at Scotts Head, south of Macksville on the first weekend in March, from a large Spanish Mackerel. This follows a recent incident of ciguatera poisoning from a Spanish mackerel caught on Kaos Reef, South East of Evans Head NSW in February.

There have also been reports of ciguatera poisoning to Queensland Health authorities, reportedly following the consumption of a Spanish Mackerel caught on the Gold Coast.

MORE INFORMATION: CIGUATERA POISONING

What is ciguatera poisoning?

Ciguatera poisoning is a form of food poisoning. It is caused by eating warm water finfish

that carry ciguatera poison (toxin). Small plant eating fish eat toxic algae and inturn are

eaten by larger predatory fish like Spanish Mackerel.

What are the symptoms?

Symptoms usually start one to 24 hours after eating a toxic fish. The time before onset of

illness and the range of symptoms can depend on how much fish is eaten, which parts of

the fish are eaten, how much toxin is in the fish and the individual susceptibility of the

consumer.

Symptoms include:

tingling and numbness in fingers, toes, around lips ,tongue, mouth and throat

burning sensation or skin pain on contact with cold water

joint and muscle pains with muscular weakness

nausea, vomiting, diarrhoea and/or abdominal cramps

headache, fatigue and fainting

extreme itchiness, often worsened by drinking alcohol

difficulty breathing in severe cases

How can you minimise the risk of ciguatera poisoning?

Ciguatera toxin does not affect the appearance, odour or taste of fish. Processes like

cooking or freezing will not destroy it and there is no method for removing it from fish. To

minimise the risk, commercial fishers and consumers should avoid eating large Spanish

Mackerel (10kgs or more, in accordance with NSW industry experts) and avoid eating the

head, roe, liver and viscera, as the toxin is concentrated in these areas. Ciguatera is more

common in warmer northern waters of Queensland and the Northern Territory.

Treatment

Promptly seek medical attention from a hospital of GP at the onset of symptoms. If you are concerned about ciguatera poisoning contact your Local Public Health Unit on 1300 066 055 or if you would like further information contact the NSW Food Authority helpline on 1300 552 406 or contact@foodauthority.nsw.gov.au