Scombroid fish poisoning is an illness that results from eating spoiled (decayed) fish. It is most commonly reported with ahi (tuna), mahimahi, bonito, aku, albacore, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. Scombroid can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is a chemical called histamine. Other chemicals have been found in decaying fish flesh, but their association to scombroid fish poisoning has not been clearly established.
Scombroidpoisoning is caused by the consumption of “spoiled” fish, which has undergone autolytic changes as a result of improper storage conditions.
Scombroidpoisoning (also referred to as histamine foodpoisoning) is a form of ichthyosarcotoxism caused by the consumption of “spoiled” fish, which has undergone autolytic changes as a result of improper storage conditions.
Scombroidpoisoning is a relatively mild, self-limiting condition, but it can pose a serious risk to patients suffering from allergic conditions, the elderly, those suffering from cardiac disease, and also patients on isoniazid therapy.
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