Frequency distribution

In Germany, fish poisonings rank behind poisonings caused by meat in terms of frequency. In 2012 there were between 0 and 54 reported cases in the German states. However, it is problematic to record the frequency of fish poisoning because often the suspicion of fish poisoning is already reported and many cases are not reported.

Incubation period

The incubation period describes the time in which the pathogens causing the disease are consumed with the fish, in order to then multiply in the body and trigger the first symptoms. With fish poisoning, the incubation period is very short. From the first consumption to the onset of headache, vomiting and diarrhoea can sometimes be as little as one hour.

It is also crucial whether the fish poisoning is caused by a poison contained in the fish or whether the fish is a carrier of a pathogen. If the fish transmits a pathogen, the incubation period is somewhat longer, which is due to the fact that the pathogen must first spread and multiply. The incubation period is also strongly dependent on various external influences such as the type of pathogen, temperature, aggressiveness and quantity of the ingested pathogen and other factors.

Another term for the incubation period in the ingestion of harmful food is “latency period”. However, even if the first symptoms appear only a few hours or even days after eating the fish, this does not speak against fish poisoning. For example, in cold temperatures the incubation period increases.

In most cases, fish poisoning is harmless and resembles a gastro-enteritis.Typical for fish poisoning is above all the occurrence of gastrointestinal tract symptoms in temporal connection with the consumption of fish. These complaints can be diarrhoea, nausea, vomiting and/or abdominal pain. In addition, general symptoms such as weakness and fever may occur.

Dizziness and muscle cramps can also occur in the context of fish poisoning. A serious form of fish poisoning is the Ciguatera fish poisoning. Its severity depends on the amount of fish consumed, the more of the contaminated fish the person affected has eaten, the more severe the course of the disease.

Ciguatera fish poisoning typically occurs in three phases. The first hours after consumption of the contaminated fish no symptoms appear, then after 8 to 10 hours there are symptoms in the gastrointestinal tract. Ciguatera fish poisoning also causes diarrhea, nausea, vomiting and/or abdominal pain.

In addition, there are often visual disturbances, muscle pain, itching and heavy sweating. The pupils are often wide. After 12 to 24 hours, the 3rd phase begins, feeling disorders occur, typically first in the area of the mouth and later spreading to arms and legs.

Another classic symptom is a change in temperature sensation in the hands and feet. In addition, the heart rate is often slowed down and blood pressure reduced. The neurological symptoms can sometimes last for months.

Another serious form of fish poisoning is the form caused by tetrodotoxin, the toxin of the puffer fish. Already in the first hour after eating the fish, the toxin affects the function of muscles and nerves. Serious failures occur at an early stage, resulting in disturbances of consciousness and coordination and muscle paralysis.

The possible infestation of the respiratory musculature can lead to the death of the affected person. Fever is the typical symptom of a pathogen-induced infection. High fever also occurs occasionally in the context of fish poisoning.

This shows that the body’s own immune system reacts to the transmitted pathogen. The fever is initially beneficial in combating fish poisoning, but if it rises too high, it can become harmful to the body. A fever-reducing medication should be taken at temperatures above 40 degrees at the latest.