Scombroid food poisoning

Scombroid Food Poisoning

Scombroid food poisoning, also known as histamine fish poisoning, is a form of foodborne illness that results from eating spoiled (decayed) fish. Pronounced as /skɒmbrɔɪd fʊd ˈpɔɪzənɪŋ/, the term "scombroid" is derived from the family name "Scombridae," which includes mackerel and tuna, two types of fish commonly associated with this condition.

Causes

Scombroid food poisoning is caused by the consumption of fish that has not been properly refrigerated or preserved, leading to an excess production of histamine. This is often due to bacterial activity in the fish. The most commonly implicated species are those from the Scombridae and Scomberesocidae families, including mackerel, tuna, bonito, and sardines. However, non-scombroid fish like mahimahi, amberjack, and herring can also cause this type of food poisoning.

Symptoms

Symptoms of scombroid food poisoning can occur rapidly, usually within a few minutes to an hour after consumption of the spoiled fish. These symptoms can include flushing (reddening of the face and body), headache, dizziness, palpitations (rapid or irregular heartbeat), diarrhea, and itching. In severe cases, it can cause wheezing and blurred vision.

Treatment

Treatment for scombroid food poisoning typically involves supportive care, such as hydration and medications to alleviate symptoms. In some cases, antihistamines may be used to counteract the high levels of histamine. It is important to seek medical attention if symptoms persist or worsen.

Prevention

Prevention of scombroid food poisoning primarily involves proper handling, storage, and preparation of fish. This includes maintaining appropriate refrigeration temperatures and cooking fish thoroughly to kill bacteria.

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Scombroid food poisoning