Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea. [2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two ...

2022年5月27日 · Scombroid poisoning is a form of food poisoning. It happens when a person eats fish species containing high amounts of a chemical called histidine. Histidine is an amino acid that naturally...

Scombroid fish poisoning, also known as histamine fish poisoning, is an allergic-type reaction that occurs within a few hours of eating fish contaminated with high levels of histamine. When certain types of fish are not properly refrigerated, bacteria in the fish can multiply, break down the flesh of the fish, and produce high amounts of histamine.

Scombroid poisoning can occur from eating tuna, mackerel, mahi-mahi (dolphin fish), sardines, anchovies, herring, bluefish, amberjack, and marlin. Scombroid symptoms usually develop within a few minutes to an hour after eating contaminated fish. They often resemble an allergic reaction and may include the following:

Any fish that is not refrigerated or preserved correctly and promptly can cause scombroid. The fish with naturally high histidine levels most commonly associated with scombroid are tuna, mackerel, mahi mahi, sardines, anchovies, herring, bluefish, amberjack, and marlin. In Alaska, outbreaks have occurred with imported tuna and mahi mahi.

2024年12月23日 · Scombroid fish poisoning (SFP) is a histamine response caused by the ingestion of histamine, a heat stable toxin. How do people get scombroid fish poisoning? Scombroid fish poisoning is caused by eating fish that contain high levels of histamine. Bacteria convert histidine, an essential amino acid found in the flesh of the fish, to histamine.

2024年12月18日 · Scombroid poisoning occurs after the ingestion of fish that have been stored or processed inadequately, leading to high histamine levels in the body. It is is one of the most common causes of morbidity associated with fish intake.

Scombroid fish poisoning is a toxic reaction to decomposing scombroid fish, such as kahawai, mackerel, tuna, bonito and butterfly kingfish. These have dark meat. Occasionally other fish species are responsible. What causes scombroid fish poisoning? Scombroid fish contain a chemical called histidine.

Scombroid poisoning occurs after the ingestion of fresh, canned or smoked fish with high histamine levels due to improper processing or storage. First described in conjunction with fish in the suborder Scombroidea (e.g., tuna and mackerel), it has since been described with other dark-fleshed fish (e.g., sardines and anchovies).

2023年6月26日 · Histamine toxicity or scombroid poisoning (scombrotoxism, scombroid ichthyotoxicosis, Mahi-Mahi flush) is the principal chemical agent of fish food-borne disease found in the United States. The second most common is ciguatera poisoning. It also may occur with contaminated Swiss cheese ingestion.