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A toxin that is composed chiefly of histamine produced by bacterial decomposition of histidine and that can accumulate in the flesh of fish, especially scombroids, that have not been properly handled or stored. When ingested, it causes scombroid poisoning.

[Latin scomber, scombr-, mackerel; see scombroid + toxin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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Scombrotoxin poisoning is an allergy-like reaction to eating fish that has begun to spoil.
For scombroid poisoning or neurologic symptoms, DOHMH considered whether symptoms and onset were consistent with scombrotoxin, ciguatera toxin, or botulism poisoning.
In scombrotoxin poisoning episodes, histamine is normally found at >200 ppm in the incriminated food.
(37) The third category relates largely to large deep-sea fish like tuna or mahi-mahi, whose flesh contains histamine or scombrotoxin if they are held too long without refrigeration after they are caught.
Fish can harbor naturally occurring toxins such as scombrotoxin and ciguatoxin, while shellfish can play host to microbial hazards such as Vibrio bacteria or noroviruses.
More than 80% of the seafood-related outbreaks were caused by scombrotoxin or ciguatoxin, heat-resistant toxins found in warmwater species of fish.
The majority of problems were related to two specific cases: consumption of raw molluskan shellfish and consumption of tropical fish which are associated with the naturally occurring ciguatoxin and scombrotoxin poisons.
Since the scombrotoxin is thermostable, it will persist in the canned product and has caused some alarming outbreaks of scombroid fish poisoning, such as in 1973 when it occurred in 232 persons from two lots of commercially canned tuna.