A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

The guest’s experience of a reversal of hot and cold sensations after eating seafood is indicative of the effects of a specific type of toxin, likely associated with certain seafood that can contain harmful neurotoxins. The most common cause of such symptoms is an illness caused by toxins produced by certain species of shellfish, such as those that lead to scombroid poisoning or ciguatera poisoning. These toxins can disrupt normal nerve function, leading to unusual sensations, including the reversal of hot and cold perceptions.

While bacteria, viruses, and allergens can cause various foodborne illnesses, the specific symptom of sensory reversal aligns closely with the presence of toxins rather than an infection or allergic reaction. Understanding this connection is important for food safety, particularly in seafood preparation and consumption, as it emphasizes the need to properly source and handle seafood to avoid toxin contamination.