Ciguatera Fish Poisoning: treatment, prevention and management

Ciguatera Fish Poisoning (CFP) is the most frequently reported seafood-toxin illness in the world, and it causes substantial physical and functional impact. It produces a myriad of gastrointestinal, neurologic and/or cardiovascular symptoms which last days to weeks, or even months. Although there are reports of symptom amelioration with some interventions (e.g. IV mannitol), the appropriate treatment for CFP remains unclear to many physicians. We review the literature on the treatments for CFP, including randomized controlled studies and anecdotal reports. The article is intended to clarify treatment options, and provide information about management and prevention of CFP, for emergency room physicians, poison control information providers, other health care providers, and patients.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.

Disinfection of aquarium effluents by chlorination and UV treatment

The study was conducted to investigate the efficacy of chlorine and UV irradiation in disinfecting aquarium effluent. A non-agglutinating, a virulent strain of Aeromonas salmonicida (NCIMB 11 02) was used as the test organism. Effluents from a fish tank were inoculated with a suspension of test organisms and subsequently treated with different concentrations of hypochlorite and UV irradiation separately and simultaneously. When used alone, 1.0 ppm hypochlorite reduced the viable cell count from 6.5 log to 3.0 log within 20 minutes of contact period. On the other hand, when used in combination with UV irradiation only 0.5 ppm hypochlorite exerted the same bactericidal effect within the same contact period as was observed with 1.0 ppm hypochlorite alone. This result indicated that required dose of disinfectant for the disinfection of aquarium effluents can be considerably reduced when it is used in combination with UV irradiation.

Phosphate treatment of frozen prawns. Pt 2. Frozen storage characteristics of prawn meat treated with polyphosphates

This communication reports the changes in physical, organoleptic and biochemical characteristics of prawn meat dip-treated with alkaline and neutral solutions of polyphosphates during frozen storage. Results are presented on changes in thawed and cooked yields, water extractable nitrogen, non-protein nitrogen, free amino-nitrogen, salt solubility, myosin and moisture in the muscle and loss of soluble nitrogenous constituents in thaw drip during frozen storage up to seven months. The salt solubility remained unchanged during storage in samples treated with neutral polyphosphate solutions and the organoleptic quality was superior to control sample. It is concluded that dip treatment with neutralized solutions of tripolyphosphate not only maintains correct drained weight and improves cooked yield during prolonged frozen storage but also protects the frozen product from denaturation as measured by the salt solubility of the proteins.

Standardization of polyphosphate treatment for tiny prawns (Parapenaeopsis stylifera) with special reference to its rehydration capacity and organoleptic quality

In the present study, an attempt was made to explore the benefits of polyphosphate for enhancement of dried prawn (Parapenaeopsis stylifera) quality commercially known as "sode" in Maharashtra coast. Dip treatment in polyphosphate solution at different concentrations (viz., 3, 5, 7 and 10%) was given to pealed and no deveined P. stylifera for different durations (viz., 1, 2, 3, 4 and 5 min). Treated prawns were dried and subjected to rehydration capacity test and organoleptic evaluation. Among the different treatments, rehydration capacity was found to increase with the increased duration and concentration of treatment. Tiny prawns treated with sodium tripolyphosphate solution at the rate of 5% concentration for 5 minutes showed an increase in pH from acidic to alkaline, and had better quality with respect to rehydration capacity and textural attributes as compared to other concentrations and durations of polyphosphate treatment.