poisoning /poi·son·ing/ (poiz´ning) the morbid condition produced by a poison.
scombroid poisoning,
blood poisoning septicemia.
food poisoning a group of acute illnesses due to ingestion of contaminated food. It may result from allergy; toxemia from foods, such as those inherently poisonous or those contaminated by poisons; foods containing poisons formed by bacteria; or foodborne infections.
heavy metal poisoning poisoning with any of the heavy metals, particularly antimony, arsenic, cadmium, lead, mercury, thallium, or zinc.
mushroom poisoning that due to ingestion of poisonous mushrooms; see Amanita.
nicotine poisoning poisoning by nicotine, such as in tobacco workers or children who eat cigarettes, marked by stimulation and then depression of the central and autonomic nervous systems, and sometimes death from respiratory paralysis.
salmon poisoning see Neorickettsia.
sausage poisoning allantiasis.
scombroid poisoning epigastric pain, nausea, vomiting, headache, dysphagia, thirst, urticaria, and pruritus, usually lasting for less than 24 hours, caused by the ingestion of a toxic histamine-like substance produced by bacterial action on histidine in fish flesh; occurring when inadequately preserved scombroid fish (tuna, bonito, mackerel, etc.) are eaten.
shellfish poisoning poisoning from eating bivalve mollusks contaminated with a neurotoxin secreted by protozoa.
scom·broid poisoning (sk m broid )n. Poisoning from ingestion of heat-stable toxins produced by bacterial action on inadequately preserved dark-meat fish of the order Scombroidea, including tuna, bonito, mackerel, albacore, skipjack. It is characterized by epigastric pain, nausea and vomiting, headache, thirst, difficulty in swallowing, and urticaria. |
scombroid poisoning,
toxic effects of eating scombroid fish (such as bonito or tuna) that have begun bacterial decomposition after being caught. Scombroid fish contain large amounts of free histidine in the muscle tissue, which gives rise to toxic levels of histamine under conditions of histidine decarboxylation by any of a dozen species of bacteria. Scombroid poisoning is not limited to consumption of fresh fish; the problem also may affect commercially canned tuna. Symptoms, which usually last no more than 24 hours, include nausea, vomiting, diarrhea, epigastric pain, and urticaria.
How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|