Fish Poisonings – Who, What, and Where?

Scombroid and ciguatera are the most common fish poisonings and unlike other foodborne pathogens, cannot be eliminated by freezing or cooking. This webinar will cover the who, what, and where of fish poisonings. Topics will include the etiology, epidemiology, clinical characteristics, and management of fish poisonings, focusing on scombroid and ciguatera, and an overview of fish poisoning outbreaks across the U.S.

This webinar is the second in the two-part webinar series From Ocean to Plate: Foodborne Illnesses from the Colorado Integrated Food Safety Center of Excellence.

Seafood is one of the most common causes of foodborne illness in the United States and can be caused by many agents including bacteria, viruses, parasites, and toxins. With seafood consumption on the rise in recent years, public health surveillance is essential for the early detection and treatment of these illnesses. Join the Integrated Food Safety Centers of Excellence for this two-part webinar series where we talk with experts about seafood-associated illnesses and the role of public health. Topics will include shellfish poisonings, norovirus in oysters, and ciguatera and scombroid fish poisonings. Webinars will conclude with a 15-minute Q&A session. Recordings will be available for those unable to attend the live sessions.