Officials at the Commissionerate of Food Safety have cautioned people against consuming fish prone to accumulating marine biotoxins, especially during the lean monsoon season, when the daily catch of widely consumed staple varieties such as sardines and mackerel typically declines, partly due to the trawling ban.
The warning comes amid a five-member family in Charumoodu, Nedumangad taluk, experienced gastrointestinal discomfort, itching, weakness, and allergic reactions after consuming red snapper, locally known as Chemballi, last week. Vipin Raj, a local resident, said the family remained hospitalised for several days after consuming the fish bought from a store at Mukkolackal.
According to Food Safety officials leading the inquiry, preliminary findings suggest that the fish was not spoiled. Samples collected from the fish have been sent to the Central Institute of Fisheries Technology (CIFT), Kochi, for detailed analysis. Officials have also traced the source of the fish to Kanyakumari in Tamil Nadu.
Dr Pooja, Food Safety Inspector investigating the incident under the Aruvikkara circle, said red snapper is among the several fish species that can naturally accumulate marine toxins through the food chain. She explained that the toxin originates from marine algae and gradually accumulates in larger predatory fish as smaller organisms are consumed by larger ones.
