My wife, 13-year-old daughter and I arrived on the
Fijian island of Kadavu on June 3, where we were met by
Australian resort owners, Bob and Rena Foster. We had
selected the resort in part because of a good Chapbook review. Dinner the first night offered a choice of fish or
Indian curry. My daughter and I had the curry, and my
wife, Jenny, ordered the fish. The meals were well presented.
Jenny woke up in the night and her hands were itchy,
she had diarrhea, and her legs felt “heavy” and
ached. She had an “odd” sensation in her feet when
walking on the cold bathroom tiles. In the morning
her palms “burned” when washing her hands in cold
water, and water tasted metallic and carbonated.
While her symptoms might have something in
common with DCS, she had not yet been diving. Bob
Foster speculated that it might be ciguatera, or “fish
poisoning,” saying he himself had the poisoning and
recognized some symptoms.
That afternoon I read the marine toxin reference
book in the resort library. I was struck by the variability
of the symptoms, which may present from 4 to 30
hours following ingestion of the affected fish. They
included low blood pressure, lowered heart rate;
muscle aches; and abnormal sensation of the skin,
such as numbness, tingling or burning. Reversal of
hot and cold sensation is classic. The toxin is not
detectable in raw fish. Freezing and cooking do not
inactivate it. Local knowledge of which fish to avoid
is the best method to avoid ciguatera.
That day a Fijian dive instructor began having
similar symptoms, and other staff were also affected.
At dinner Sunday, an American diver collapsed
and broke out in a cold sweat. She had a slow and
thready pulse and shallow respiration and her hands
tingled. She was taken by boat to the local hospital.
That night an Australian diver, who had claimed he
had a cast-iron stomach, developed diarrhea, muscle
aches, sweating and itchiness and spent most of the next
day in bed.
Everyone who had eaten the fish on Saturday night
had ciguatera. Localised severe itching that didn’t
respond to topical creams was the main ongoing symptom.
Calamine lotion offered by an affected dive staff
member helped just a little. The resort offered their visitors
nothing.
Bob said they are careful where they buy their fish and
avoid large reef fish, especially pelagics, that may carry
ciguatera. However, Rena told me that they did not know
from where the suspect fish had come. Bob said there was
no treatment, and he had done the right thing by taking
the American to the hospital. While he said there was
nothing more he could do, I learned that antihistamines
can reduce the symptoms. There is some evidence that
early treatment with intravenous Mannitol — a diuretic
— may also reduce the severity and arrest the progression
of symptoms. However, ingesting more fish or seafood,
alcohol, nuts and oil can increase the severity of ciguatera
symptoms, advice we did not get.
More than a month after the first symptoms, Jenny’s
problems continue; mainly mild itching and tingling of
the hands and feet, sensitivity to cold, and fatigue. By email,
she learned that two other travellers are suffering
ongoing effects. Symptoms are reported to last for months
and sometimes years.
Because ciguatera had occurred in the area — and
Bob himself had had it and therefore recognised Jenny’s
symptoms — one would think that the resort certainly
should have had more information on hand, as well as
basic meds such as antihistamine. And we travellers certainly
should have applied more pressure to get medical
assistance.
– Warren Foreman, Adelaide, South Australia
PS: By telephone, we discussed this outbreak with Bob
Foster, owner of Dive Kadavu. He says that the ciguatera
poisoning came from fish served at the resort, specifically
a Spanish mackerel. Foster maintains that the disease is
common among locals, who generally wait it out without
treatment. He told us that because he is not a doctor, all he
could offer his guests was a ride to the local hospital. Dr.
Foreman, a veterinarian, said his wife had no such offer .