The mangrove red snapper, Lutjanus argentimaculatus is a prized food-fish in the tropical and subtropical fisheries, as well as the aquaculture industry. This study investigated the distribution of L. argentimaculatus at three patch reefs of Lankayan Island, within the Sugud Islands Marine Conservation Area. Fish surveys were conducted 12 times at each of the selected patch reefs, from August 2016 until March 2017. Underwater video footages, hydrodynamic parameters (current direction and current speed) were recorded during each survey. The distribution patterns of the fish were plotted against these parameters to determine any correlation, in response to these parameters. There was a significant relationship between the current direction and the position of red mangrove snapper at the reef where schoolings were found to occur. We found that regardless of the current speed, the schools of red mangrove snapper were always present at the reef slope facing the oncoming current. This finding is important for the management and conservation of this species, which is a targeted species in the Live Reef Food Fish Trade (LRFFT), and is useful for the management of a Marine Protected Area (MPA) in general. This finding is also important as it provides useful insights into the ecology of mangrove red snapper.
Food related disease or food poisoning is prevalent worldwide and is associated with high mortality. It can be caused by bacteria, viruses, parasites, enterotoxins, mycotoxins, chemicals, histamine poisoning (scombroid) ciguatera and harmful algal bloom (HAB). Illness can also result by red tide while breathing in the aerosolized brevitoxins (i.e. PbTx or Ptychodiscus toxins). Bacterial toxin food poisoning can affect within 1-6 hours and 8-16 hours, and illness can be with or without bloody diarrhea. The common symptoms of food poisoning include abdominal cramps, vomiting and diarrhea. Diagnosis includes examination of leftover food, food preparation environment, food handlers, feces, vomitus, serum and blood. Treatment involves oral rehydration, antiemetic, and anti-peristaltic drugs. Antimicrobial agents may be needed in the treatment of shigellosis, cholera, lifesaving invasive salmonellosis and typhoid fever. Proper care in handling and cooking is important to prevent any food borne diseases.