A new report from the Centers for Disease Control and Prevention (CDC) underscores the continued role of naturally occurring marine toxins in U.S. foodborne illness outbreaks, highlighting the importance of proper seafood handling, monitoring, and consumer education.
The study analyzed 402 noninfectious foodborne illness outbreaks reported between 2011 and 2023, resulting in 1,280 illnesses, 96 hospitalizations, and one death. Nearly all reported outbreaks were associated with two toxins: scombroid toxin and ciguatoxin.
Scombroid poisoning and seafood handling
Scombroid poisoning occurs when histamine builds up in fish because of improper time and temperature control. Tuna was implicated in 76 percent of scombroid outbreaks in which the food source was identified. More than half of outbreaks with known preparation locations were associated with sit-down restaurants.
An important food safety consideration is that once histamine has formed, cooking, freezing, and canning will not eliminate it. Maintaining appropriate temperature controls from harvest through transportation, processing, storage, and preparation is therefore essential.
Ciguatoxin and reef fish
Ciguatoxin is produced by certain algae associated with tropical and subtropical coral reef environments. The toxin accumulates in the food chain and can reach harmful concentrations in larger predatory reef fish. Barracuda, grouper, and amberjack were among the species most frequently implicated in reported outbreaks.
Unlike scombroid poisoning, ciguatoxin outbreaks were predominantly associated with domestically caught fish prepared in private homes. The CDC highlighted the importance of harvest advisories, fishing regulations, and public awareness in managing these risks.
The report also identified 13 outbreaks associated with shellfish toxins, including paralytic and neurotoxic shellfish poisoning. Mussels, sea snails, and clams were among the implicated products. Commercial shellfish testing and state shoreline monitoring have helped reduce poisoning incidents.
Implications for California’s seafood industry
For seafood businesses, the findings reinforce the importance of preventive food safety practices, reliable cold-chain management, supplier oversight, and clear handling procedures. The report also highlights the value of effective monitoring and communication between regulators, harvesters, processors, distributors, retailers, and consumers.
The CDC noted that some parts of the seafood supply chain may fall outside certain oversight requirements, potentially creating gaps in handling practices before products reach the marketplace. Meanwhile, warming waters, reef damage, and severe storms may increase concerns about some marine toxins.
For CFSI members, continued attention to science-based food safety measures and effective coordination with public health and regulatory agencies will remain important to protecting consumers and maintaining confidence in seafood.