Citation

Ferris HA, Ryan FM, Byrne K, Fleming E, O' Sullivan H, Hamilton D. Ir. Med. J. 2018; 111(6): e773.

Affiliation

South Lee Environmental Health Services, HSE- South, Cork, Ireland.

Copyright

(Copyright © 2018, Winstone Publishing)

DOI

unavailable

PMID

30520278

Abstract

Scombrotoxic poisoning results from the improper handling and refrigeration of fish containing naturally occurring histidine. Scombroid fish species such as tuna, mackerel and swordfish contain histidine, which is converted to histamine when inadequately chilled. European legislation states that scombroid fish species should be tested for the presence of histamine and mean values should be <100mg/kg1. The authors report an outbreak of scombrotoxic fish poisoning in 12 individuals following ingestion of tuna. Symptoms occurred rapidly and included flushing, headache, palpitations and diarrhoea. Fortunately, symptoms were short lived and self-limiting except in one individual, who required anti-histamine medication. Adequate refrigeration practices are crucial in preventing scombrotoxic food poisoning.

Language: en