Scombroid PoisoningMedical Author:
Scott H Plantz, MD, FAAEM
Medical Editor:
N Stuart Harris, MD, MFA
Medical Editor:
Francisco Talavera, PharmD, PhD
Medical Editor:
James Kimo Takayesu, MD
Scombroid Poisoning OverviewScombroid 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. |
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Scombroid Poisoning
Abdominal Pain in Children Overview
Abdominal pain is one of the most common reasons for a parent to bring his or her child to medical attention. Evaluation of a "tummy ache" can challenge both parents and the physician.
Possible causes for a child's abdominal pain range from trivial to life-threatening, with little difference in the child's complaints. Fortunately, abdominal pain in a child usually improves quickly. Each parent or caregiver faces the difficulty deciding whether a complaint needs emergency care or not.
Abdominal Pain in Children Causes
- Infections: Viruses or bacteria can cause abdominal pain, typically from stomach flu or gut flu (called gastroenteritis). Viral infections tend to go away quickly, while bacterial infections may need an antibiotic to get better.
- Food-related: Food poisoning (which has symptoms like those of stomach/gut flu), food allergies...
Read What Your Physician is Reading on Medscape
Toxicity, Scombroid »
Scombroid fish poisoning (scombrotoxism, scombroid ichthyotoxicosis) is a food-related illness typically associated with the consumption of fish.
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