Scombroid Poisoning
- Scombroid Poisoning Overview
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Scombroid Poisoning Overview
Scombroid poisoning typically occurs when people eat certain fish that have been inadequately preserved. These include the spiny-finned fish of the family known as Scombridae. Bacteria that grow during improper storage in the dark meat of the fish produce scombroid toxin. Scombroid is a histaminelike chemical (see Allergic Reaction). The toxin does not affect everyone who ingests it.
No test is 100% reliable for assessing fish for this toxin. Cooking kills the bacteria, but toxins remain in the tissues and can be eaten.
Susceptible fish include albacore, amberjack, anchovy, Australian salmon, bluefish, bonito, kahawai, herring, mackerel, mahi-mahi, needlefish, saury, sardine, skipjack, wahoo, and yellowfin tuna. Affected fish may have a metallic or peppery taste.Next: Scombroid Poisoning Symptoms »
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Toxicity, Scombroid »
Scombroid fish poisoning (scombrotoxism, scombroid ichthyotoxicosis) is a food-related illness typically associated with the consumption of fish.
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