scombroid poisoning


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Related to scombroid poisoning: Ciguatera poisoning, Paralytic shellfish poisoning

scombroid poisoning

n.
Poisoning caused by ingesting fish containing scombrotoxin, especially scombroids such as tuna or mackerel. It is characterized by flushing, abdominal pain, nausea and vomiting, headache, and hives. Also called scombrotoxin poisoning.
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Histamine poisoning (also known as scombroid poisoning) occurs following consumption of certain fish species which contain histamine.
It has also been reported that histamine content of 200 mg [kg.sup.-1] may be sufficient to cause the symptoms of scombroid poisoning (CDC, 2000).
Scombroid poisoning can occur when bacteria grows during improper storage of the dark meat of the fish, which can produce scombroid toxin.
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.
He added that anchovies are associated with scombroid poisoning, which is a foodborne illness that results from eating spoiled (decayed) fish.
Although no cases of scombroid poisoning have been reported in Kenya, the presence of scombroid fish in the fishery cannot rule out the occurrence of incidents of scombroid poisoning among marine fish consumers.
Spoiled mackerel carries the danger of scombroid poisoning, a food-borne illness with symptoms similar to an intense allergic reaction.