Scombroid poisoning T61.1

Author: Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Synonym(s)

Skombroid syndrome

Definition
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Symptoms of poisoning caused by consumption of certain fish species (fish of the family Scombroidae such as tuna and mackerel). The fish flesh is rich in free histamine, so that high concentrations of histamine, which is responsible for the symptoms, are produced during spoilage by decarboxylases. Spoilage often starts before the fish are canned.

Etiopathogenesis
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Histamine poisoning ( biogenic amines). The toxicological threshold dose of fish meat is 100-500 mg/kg.

Clinical features
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Within a few minutes to 3 hours after eating the fish, nausea, nausea, diarrhoea, headaches, skin redness, urticaria, angioedema. Burning of the lips is often noticed while eating.

Therapy
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High-dose antihistamines such as dimetinden (e.g. Fenistil) 2 times/day 1 amp. i.v. S.a.u. Food intolerance.

Literature
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  1. Häberle M (1987) Biogenic amine clinical and food chemistry aspects. Zbl skin 153: 157-168
  2. Hall M (2003) Something fishy: six patients with an unusual cause of food poisoning! Emerg Med (Fremantle) 15: 293-295
  3. MMWR (1989) Scombroid Fish Poisoning-Illinois, South Carolina. Arch Dermatol 125: 1041-1042
  4. Predy G (2003) Was it something she ate? Case report and discussion of scombroid poisoning. CMAJ 168: 587-588
  5. Staruszkiewicz WF et al (2004) Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares). J Food Prot 67: 134-141

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Last updated on: 29.10.2020