LIFESTYLE NEWS - Scombroid poisoning is a disease due to the ingestion of contaminated food, mainly fish.
In scombroid poisoning, bacteria have grown during improper storage of the dark meat of the fish, and the bacteria produce scombroid toxin.
Scombroid toxin, or poison, is probably a combination of histamine and histamine-like chemicals.
The toxin or poison does not affect everyone who ingests it.No test is 100% reliable for assessing fish for this toxin or poison. Cooking kills the bacteria, but toxins remain in the tissues and can be absorbed after the food is ingested.
Symptoms of scombroid poisoning generally begin quickly, about 30 minutes to 1 hour after ingestion of the poison and include:
- nausea,
- vomiting,
- flushing,
- abdominal cramps,
- diarrhoea, and
- headache.
Other symptoms may include:
- itching,
- hives,
- a burning sensation in the mouth,
- fever,
- or an unusual heart pounding sensation.
Severe reactions include dropping blood pressure, racing heart, and wheezing.
Symptoms usually last about three hours, but some people experience discomfort for a few days.
Scombroid poisoning can be treated with diphenhydramine 25 to 50 mg given orally (or initially by IV) every 6 hours and one ranitidine (Zantac) tablet twice a day as needed to reduce or stop symptoms.
A severe or prolonged reaction (hypotension, shortness of breath, tongue or throat swelling) requires medical treatment as soon as possible; this could be a medical emergency.
Scombroid poisons can reach levels that can cause symptoms in people (about 10 -100 mg of histamine per 100 grams of food [fish]) as early as six hours after the food has been unrefrigerated. It is recommended that food (mainly fresh caught fish) be immediately refrigerated and kept at 41 F (5 C) or below until it is cooked and eaten.
Fish that are unrefrigerated has an unusual or "bad" odour or has an odd appearance (honey-combed or dried out) should not be purchased for cooking or consumed.
Source: Medline Plus
