scombroid


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scombroid

(skŏm′broid′)
n.
Any of various marine fishes of the suborder Scombroidei, which includes the barracudas, mackerels, and tunas.

scom′broid′ adj.

scombroid

(skŏm′broyd)
Fish of the suborder Scombroidea, including mackerel, tuna, bonito, albacore, and skipjack.
References in periodicals archive ?
Incidence of histamine formation bacteria and Histamine content in scombroid fish species from retail markets in the Barcelona area.
Preliminary guide to the identification of the early life history stages of scombroid fishes of the western central Atlantic.
Answer: Tuna, mackerel, bluefish, and mahi mahi are scombroid species offish.
* Scombroid. This is the world's most common seafood poisoning; it results from toxins that build up in improperly stored fish.
Histamine poisoning, previously called scombroid poisoning because it is often caused by fish in the scombroid family, can actually occur from any type of fish.
The amount of redirected fluid is likely to be small but--when summed over the many tail strokes executed during daily activity by scombroid fishes--it may increase thrust production significantly relative to a fish without finlets.
Scombroid poisoning comes from histamine that can form on the flesh of fresh tuna, mahi mahi, and some other fish that aren't kept cold enough (usually before they reach the store).
Kishinouye was a prominent ichthyologist and is now best remembered for his studies on scombroid fishes.
According to a report before Warwick District Council's health and control committee next week, food safety chiefs traced the symptoms to scombroid poisoning, which is caused by the ingestion of foods containing high levels of histamine and other harmful bacteria.
It is to Vicki Peal, whose father died from Vibrio vulnificus eating raw oysters in 1992; Barbara Simpson, who lost her husband to scombroid poisoning from tuna; and the many others who have had friends or family die or become ill or have been sickened themselves from tainted fish.
For example, in scombroid fish poisoning, spoiled tuna or other fish contain large amounts of histamine produced by contaminating bacteria.
Reviews with an average review score of [greater than or equal to]0.5 were evaluated for the following three criteria: 1) consistent with foodborne illness occurring after a meal, rather than an alternative explanation for the illness keyword; 2) meal date within 4 weeks of review (or no meal date provided); 3) two or more persons ill or a single person with symptoms of scombroid poisoning or severe neurologic illness.