Scombroid food poisoning
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Overview
Scombroid fish poisoning is a foodborne illness that results from eating spoiled (decayed) fish. It is most commonly reported with tuna, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. Scombroid can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is a chemical called histamine. Other chemicals have been found in decaying fish flesh, but their association to scombroid fish poisoning has not been clearly established.
The suspect toxin is an elevated level of histamine generated by bacterial breakdown of histidine in the muscle protein through elevated production of the enzyme histidine decarboxylase. This natural spoilage process is thought to release additional by-products, which cause the toxic effect. Freezing, cooking, smoking, curing or canning does not destroy the potential toxins.
Symptoms
Symptoms of poisoning can show within just minutes, and up to two hours, following consumption of a spoiled dish. Symptoms usually last for approximately four to six hours and rarely exceed one to two days.
Initial
The first signs of poisoning suggest an allergic reaction with the following symptoms:
- facial flushing/sweating
- burning-peppery taste sensations in the mouth and throat
- dizziness
- nausea
- headache
Additional Symptoms
The above symptoms can advance to the following:
Severe
In the worst cases, the poisoning may:
- blur vision
- cause respiratory stress
- cause swelling of the tongue
Treatment
Scombroid poising is usually treated by a physician prescribing an anti-histamine to the subject.
See also
External Links
Seafood Network Information Center
Acknowledgement and Attribution Regarding Sources of Content
Some of the initial content on this page may be incorporated in part from copyleft sources in the public domain including wikis such as Wikipedia and AskDrWiki. Drug information for patients came from the The National Library of Medicine. Infectious disease information may have come from the Centers for Disease Control (CDC). Differential Diagnoses are drawn from clinicians as well as an amalgamation of 3 sources: 1.The Disease Database; 2. Kahan, Scott, Smith, Ellen G. In A Page: Signs and Symptoms. Malden, Massachusetts: Blackwell Publishing, 2004:3; 3. Sailer, Christian, Wasner, Susanne. Differential Diagnosis Pocket. Hermosa Beach, CA: Borm Bruckmeir Publishing LLC, 2002:7 .
