Scombroid food poisoning

Scombroid food poisoning
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Flushing, rash, headache, diarrhea, abdominal cramps
Complications	N/A
Onset	N/A
Duration	N/A
Types	N/A
Causes	Consumption of improperly stored fish
Risks	N/A
Diagnosis	N/A
Differential diagnosis	N/A
Prevention	N/A
Treatment	Antihistamines, supportive care
Medication	N/A
Prognosis	N/A
Frequency	N/A
Deaths	N/A

Scombroid food poisoning is a type of foodborne illness that results from the consumption of fish that has not been properly refrigerated. This condition is caused by the ingestion of high levels of histamine, which is produced by bacterial action on the amino acid histidine in the fish. It is one of the most common forms of fish-related food poisoning.

Pathophysiology

Scombroid food poisoning occurs when fish, particularly those of the Scombridae family such as tuna and mackerel, are not kept at the correct temperature after being caught. Bacteria naturally present in the fish convert histidine into histamine. When these fish are consumed, the high levels of histamine can cause an allergic-like reaction in the body.

Symptoms

Symptoms of scombroid food poisoning typically appear within 10 to 30 minutes after ingestion of the affected fish. Common symptoms include:

• Flushing of the face and neck
• Rash
• Headache
• Diarrhea
• Abdominal cramps
• Nausea and vomiting

These symptoms are similar to those of an allergic reaction, which can lead to misdiagnosis.

Diagnosis

Diagnosis of scombroid food poisoning is primarily clinical, based on the rapid onset of symptoms following fish consumption. A history of eating fish that is known to be associated with scombroid poisoning can aid in diagnosis. Laboratory tests can measure histamine levels in the fish, but these are not typically performed in clinical settings.

Treatment

Treatment for scombroid food poisoning is generally supportive. Antihistamines such as diphenhydramine or ranitidine can be used to alleviate symptoms. In severe cases, medical attention may be required to manage symptoms such as difficulty breathing or severe hypotension.

Prevention

Preventing scombroid food poisoning involves proper handling and storage of fish. Fish should be refrigerated or frozen immediately after being caught and kept at temperatures below 4°C (39°F) to prevent bacterial growth and histamine production.

Also see

• Histamine
• Foodborne illness
• Allergic reaction
• Toxicology