Wilderness: Scombroid Poisoning (cont.)
Medical Author:
Charles Patrick Davis, MD, PhD
Charles Patrick Davis, MD, PhDDr. Charles "Pat" Davis, MD, PhD, is a board certified Emergency Medicine doctor who currently practices as a consultant and staff member for hospitals. He has a PhD in Microbiology (UT at Austin), and the MD (Univ. Texas Medical Branch, Galveston). He is a Clinical Professor (retired) in the Division of Emergency Medicine, UT Health Science Center at San Antonio, and has been the Chief of Emergency Medicine at UT Medical Branch and at UTHSCSA with over 250 publications. Medical Editor:
William C. Shiel Jr., MD, FACP, FACR
William C. Shiel Jr., MD, FACP, FACRDr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology. IN THIS ARTICLEScombroid Poisoning TreatmentMany doctors suggest that induced vomiting may help remove the poison if the poisoned person is awake and alert and has recently eaten the fish (or other food) within the past 3 hours. Oral charcoal may be used in some patients that are seen early after ingestion of large amounts of food likely containing significant amounts of scombroid poison. Some doctors recommend that the stomach should be pumped to remove foods before charcoal is administered. Moreover, patients are often given IV fluids as they may become dehydrated from vomiting. Scombroid poisoning can be treated with diphenhydramine (Benadryl) 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. Next Page: Must Read Articles Related to Wilderness: Scombroid Poisoning
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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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