Patient is a 25-year-old male without medical history brought to the emergency department with severe, diarrhea and vomiting three hours after eating dinner at a local fish restaurant. Associated symptoms include watery eyes, myalgias, arthralgias and numbness of the tongue, lips and throat. The patient states that his dish consisted of red snapper that was well-done and had no unusual smell or taste. 1. What is the most likely cause of the symptoms? 2. What types of interventions or treatment are indicated? 3. What is the mechanism of action of this toxin? 4. What, if any, food preparation strategies can help prevent transmission of toxin to humans? 5. What type of counseling should these patients be given?.