Caused by eating fish contaminated with a heat-stable toxin, which is obtained when the fish consumes dinoflagellates that grow on and around coral reefs
Most cases occur in the tropics and subtropics, between 35 degrees north and south latitudes
Most common fish include barracuda, moray eel, amberjack, and certain types of grouper, mackerel, parrotfish, and red snapper
Suspected cases should be reported to local department of health
Neurologic symptoms typically resolve within days to weeks
Persist for months in 20%, and years in up to 2%
Persist for months in 20%, and years in up to 2%
Ciguatera
Toxins
Camphor toxicity
Kratom toxicity
Scombroid
Monkeypox
Tetrodotoxin 
Toxic alcohols