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Scombroid Poisoning

This is the most common form of seafood poisoning.

This is caused by fish with dark or red meat (mackerel, tuna, bouito, albacore, and skip jack), which contain a large amount of histadine.

If the fish spoils bacteria will convert histadine into histamine.

These fish have a peppery, metallic, taste.

The histamine is not affected by cooking.

Symptoms start 3 hours after eating fish and include flushing, burning, tingling of the mouth, abdominal pain, nausea, vomiting, headache, thirst, wheezing, and itchy hives.

All these symptoms are of severe allergies, which may last 3-4 hours.

The diagnosis is made on history and symptoms.

Anti-histamine is used to treat.

Scombroid Poisoning links


Scuba-doc.com http://www.scubadoc.com/scomlnks.htm