A new study from the U.S. Centers for Disease Control and Prevention (CDC) highlights the continued role of marine toxins in foodborne illness outbreaks, underscoring the importance of seafood handling practices, monitoring programs, and consumer education.
Published in SeafoodSource on October 2, 2026, the report analyzed 402 noninfectious foodborne disease outbreaks reported nationwide between 2011 and 2023. These outbreaks resulted in 1,280 illnesses, 96 hospitalizations, and one death. Nearly all reported cases were associated with two toxins: scombroid toxin and ciguatoxin.
Improper handling and naturally occurring toxins pose distinct risks
Scombroid poisoning occurs when fish are improperly stored, allowing bacteria to produce histamine. Tuna was implicated in 76% of outbreaks involving an identified food source. Because histamine cannot be eliminated through cooking, freezing, or canning once it has formed, proper temperature control throughout harvesting, transportation, storage, and distribution is essential.
Ciguatoxin, by contrast, originates from toxin-producing algae associated with tropical and subtropical reefs. The toxin accumulates in reef fish as it moves up the food chain. Among outbreaks linked to an identified food source, barracuda, grouper, and amberjack were the most frequently implicated species. Most outbreaks with a known preparation location involved fish prepared in private homes, highlighting the importance of consumer awareness and harvest advisories.
The study also identified outbreaks associated with shellfish toxins, including paralytic and neurotoxic shellfish poisoning. Mussels, sea snails, and clams were among the implicated seafood products.
Implications for the seafood industry
The CDC emphasized the importance of effective oversight and identified potential gaps in seafood handling requirements for certain vessels that harvest or transport fish without processing them. The agency also noted that commercial shellfish testing and state shoreline monitoring have helped reduce shellfish-related poisonings.
The findings reinforce the value of science-based seafood safety programs, appropriate handling practices, shellfish monitoring, harvest regulations, and public education. The CDC also noted that warming waters, coral reef damage, and stronger storms may increase concerns about ciguatoxin and shellfish-associated toxins.
For California’s seafood industry, continued attention to food safety, effective monitoring, and clear communication about seafood risks remains important to protecting public health and maintaining consumer confidence in seafood.