scombroid fish poisoning

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scombroid fish poisoning

Poisoning caused by eating raw or inadequately cooked fish of the suborder Scombroidea, such as tuna and mackerel, as well as certain non-scombroid fish, including amberjack, mahimahi, and bluefish. Certain bacteria act on the fish after they are caught to produce a histamine-like toxin. Therefore, these fish should be either properly cooked and eaten shortly after being caught or refrigerated immediately.


Nausea, vomiting, abdominal cramps, diarrhea, flushing, headache, urticaria, a burning sensation and metallic taste in the mouth, dizziness, periorbital edema, and thirst may develop 30 min after eating the fish and last a few hours.


Antihistamines reverse many of the symptoms of the syndrome.

See also: poisoning
References in periodicals archive ?
On the basis of clinical symptoms and seafood exposure, scombroid fish poisoning was suspected, and the remaining tuna steaks were immediately removed from the cafeteria line.
Editorial Note: Scombroid fish poisoning occurs after eating fish with high levels of accumulated histamine or other biogenic amines.
A presumptive diagnosis of scombroid fish poisoning was made based on clinical and epidemiologic features of the illness.