Australia; New Zealand; Pacific; NSW
Researchers from Australia, NZ, the Cook Islands and French Polynesia, have helped to map the toxins known as ciguatoxins that are one of the most common causes of seafood-linked food poisoning. The toxins are produced by tiny marine microalgae, and they build up in fish and seafood, causing a type of serious food poisoning called ciguatera poisoning when eaten. Predicting the risks of these toxins at the local level has previously proved difficult. The research in the Cook Islands found that using a rare species of the microalgae, alongside a species of surgeonfish, helped to map the specific risk of ciguatera poisoning at a site.
Note: Not all attachments are visible to the general public. Research URLs will go live after the embargo ends.
Sign In
