Clupeotoxin Poisoning

Clupeotoxin poisoning is a potentially fatal poisoning that occurs after eating fish contaminated with the toxin.

• Clupeotoxin poisoning occurs in humans who eat fish contaminated with the toxin.
• This toxin (poison) occurs in plankton-eating fish, such as
  • herring,
  • anchovies,
  • bonefish,
  • slickheads,
  • tarpons, and
  • sardines.
• These fish are found in African, Caribbean, and Indo-Pacific coastal waters.
• Clupeotoxin is more commonly found in fish caught in the summer.
• The toxin is concentrated in fish organs and is tasteless and odorless.
• The identity of the toxin is unknown.
• Toxicity does not depend on fish freshness or size.
• The poison does not break down when the fish is cooked.

Symptoms of clupeotoxin include:

• Symptoms of clupeotoxin poisoning begin 30-60 minutes after eating contaminated fish.
• The poisoned person may experience
  • nausea,
  • vomiting,
  • diarrhea,
  • abdominal pain,
  • dry mouth,
  • a metallic taste,
  • headache,
  • sweats,
  • chills,
  • dizziness, and
  • elevated heart and respiratory rate.
• The lips, fingers, nose, and toes may become blue-tinged.
• The poisoned person may become very lightheaded, and the person’s blood pressure may drop.
• Death occurs in about 50% of people poisoned by clupeotoxin.

• Vomiting should be induced if the poisoned person is awake and alert and has eaten the fish within the last 3 hours.
• Maintain hydration. Intravenous fluids may be necessary for uncontrollable nausea and vomiting.
• No specific antidote is available.

Seek medical treatment as soon as possible.