Citation

Taylor R, Burg J, Opara N. Cureus 2021; 13(9): e18394.

Copyright

(Copyright © 2021, Curēus)

DOI

10.7759/cureus.18394

PMID

34729272

PMCID

PMC8555940

Abstract

Scombroid poisoning is a common form of food poisoning related to fresh, canned, or smoked fish ingestion with high histamine content as a result of improper handling and storage. The incubation period for this type of fish poisoning is relatively short (ranges from a few minutes to hours). We present a case of a 53-year-old male who developed severe symptoms of scombroid poisoning minutes after ingesting an ahi tuna salad in a local restaurant.

Language: en

Keywords

poisoning; anaphylaxis; antihistamine; diarrhea; ekg; fish; histamine; rash; scombroid; tachycardia