Scombroid poisoning is caused by the consumption of fish containing high levels of histamine.
Histamine is formed when bacteria metabolize the amino acid histadine in the fish muscle.
The fish most commonly causing scombroid poisoning are tuna or mackerel.
It can be prevented by proper refridgeration and storage; once histamine has been formed it will not be reduced by cooking.
Symptoms of scombroid poisoning include:
- Flushing
- Rash
- Palpitations
- Headache
- Nausea
- Vomiting
- Abdominal pain
Onset of symptoms ranges from 10 minutes to several hours after consumption.
Symptoms usually settle in a few hours.
Treatment is with antihistamine
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