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 PreventionScombroid poisons can reach levels that can cause symptoms in people (about 10 -100 mg of histamine per 100 grams of food [fish]) as early as six hours after the food has been unrefrigerated. It is recommended that food (mainly fresh caught fish) be immediately refrigerated and kept at 41 F (5 C) or below until it is cooked and eaten. Fish that are unrefrigerated, has a unusual or "bad" odor or has an odd appearance (honey-combed or dried out) should not be purchased for cooking or consumed. 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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