is the most common form of seafood poisoning.
is caused by fish with dark or red meat (mackerel, tuna, bouito,
skip jack), which contain a large amount of histadine.
the fish spoils bacteria will convert histadine into histamine.
fish have a peppery, metallic, taste.
histamine is not affected by cooking.
start 3 hours after eating fish and include flushing, burning,
tingling of the mouth, abdominal pain, nausea, vomiting, headache,
thirst, wheezing, and itchy hives.
these symptoms are of severe allergies, which may last 3-4
diagnosis is made on history and symptoms.
is used to treat.