Scombroid food poisoning is a foodborne illness that results from eating spoiled (decayed) fish. Along with Ciguatera, it is listed as a common type of seafood poisoning.
However it is often missed because it resembles an allergic reaction. It is most commonly reported with mackerel, tuna, bluefish, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. The syndrome derived its name because early descriptions of the illness noted an association with Scombroidea fish (e.g., large dark meat marine tuna, albacore, mackerel); however, the Centers for Disease Control and Prevention (CDC) have identified other, nonscombroid vectors, such as mahi-mahi and amberjack. Scombroid syndrome can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is histidine, which is broken down into histamine. Many people incorrectly call this scrombotoxin. Other chemicals have been found in decaying fish flesh, but their association with scombroid fish poisoning has not been clearly established.
Read more about Scombroid Food Poisoning: Causes, Symptoms, Treatment
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