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Foodborne Illness > Scromboid Fish
Poisoning
Scromboid Fish Poisoning
What is it?
Scromboid, or histamine poisoning, is caused
by bacterial spoilage of certain finfish, such as tuna,
mackerel, bonito, skipjack, mahi-mahi, and bluefish.
Symptoms
Symptoms begin within 2
minutes to 2 hours after eating the fish, and may include
rash, diarrhea, flushing of the face, and sweating, headache,
dizziness, and vomiting. In addition, individuals may
experience burning or swelling of the mouth, abdominal pain,
or a metallic taste.
Most people experience mild symptoms
which should resolve on their own within 12 hours. Symptoms
may be more severe in patients taking certain medications
that slow the breakdown of histamine by their liver, such as isoniazide and doxycycline.
Transmission
After capture, fish undergo bacterial
decomposition in which bacteria break down fish proteins, in
turn allowing byproducts, such as histamine, to build up.
Eating spoiled fish that have high levels of these
histamines can cause human illness.
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Diagnosis
Diagnosis is based on symptoms and a history of
recently eating a particular kind of seafood.
Treatment
Treatment is generally unnecessary, but
antihistamines or epinephrine may be needed in certain
instances.
Prevention
Always keep seafood refrigerated or on ice
to prevent spoilage. Take precautions while traveling and
limit your intake of tuna, mackerel, bonito, skipjack,
mahi-mahi, and bluefish. Cooking spoiled or toxic seafood
will NOT keep you safe, as Scromboid is NOT destroyed by the
cooking process.
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