Scombroid poisoningT61.1
Synonym(s)
Skombroid syndrome
DefinitionThis section has been translated automatically.
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.
EtiopathogenesisThis section has been translated automatically.
Histamine poisoning ( biogenic amines). The toxicological threshold dose of fish meat is 100-500 mg/kg.
Clinical featuresThis section has been translated automatically.
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.
TherapyThis section has been translated automatically.
High-dose antihistamines such as dimetinden (e.g. Fenistil) 2 times/day 1 amp. i.v. S.a.u. Food intolerance.
LiteratureThis section has been translated automatically.
- Häberle M (1987) Biogenic amine clinical and food chemistry aspects. Zbl skin 153: 157-168
- Hall M (2003) Something fishy: six patients with an unusual cause of food poisoning! Emerg Med (Fremantle) 15: 293-295
- MMWR (1989) Scombroid Fish Poisoning-Illinois, South Carolina. Arch Dermatol 125: 1041-1042
- Predy G (2003) Was it something she ate? Case report and discussion of scombroid poisoning. CMAJ 168: 587-588
- 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