Scombroid food poisoning: Difference between revisions

Scombroid food poisoning
	Histamine 3D ball.png
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Flushing, rash, headache, diarrhea, abdominal cramps
Complications	N/A
Onset	N/A
Duration	N/A
Types	N/A
Causes	Consumption of improperly stored fish
Risks	N/A
Diagnosis	N/A
Differential diagnosis	N/A
Prevention	N/A
Treatment	Antihistamines, supportive care
Medication	N/A
Prognosis	N/A
Frequency	N/A
Deaths	N/A

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Revision as of 02:40, 11 December 2024

Scombroid food poisoning is a type of foodborne illness that results from the consumption of fish that has not been properly refrigerated. This condition is caused by the ingestion of high levels of histamine, which is produced by bacterial action on the amino acid histidine in the fish. It is one of the most common forms of fish-related food poisoning.

Pathophysiology

Scombroid food poisoning occurs when fish, particularly those of the Scombridae family such as tuna and mackerel, are not kept at the correct temperature after being caught. Bacteria naturally present in the fish convert histidine into histamine. When these fish are consumed, the high levels of histamine can cause an allergic-like reaction in the body.

Symptoms

Symptoms of scombroid food poisoning typically appear within 10 to 30 minutes after ingestion of the affected fish. Common symptoms include:

Flushing of the face and neck
Rash
Headache
Diarrhea
Abdominal cramps
Nausea and vomiting

These symptoms are similar to those of an allergic reaction, which can lead to misdiagnosis.

Diagnosis

Diagnosis of scombroid food poisoning is primarily clinical, based on the rapid onset of symptoms following fish consumption. A history of eating fish that is known to be associated with scombroid poisoning can aid in diagnosis. Laboratory tests can measure histamine levels in the fish, but these are not typically performed in clinical settings.

Treatment

Treatment for scombroid food poisoning is generally supportive. Antihistamines such as diphenhydramine or ranitidine can be used to alleviate symptoms. In severe cases, medical attention may be required to manage symptoms such as difficulty breathing or severe hypotension.

Prevention

Preventing scombroid food poisoning involves proper handling and storage of fish. Fish should be refrigerated or frozen immediately after being caught and kept at temperatures below 4°C (39°F) to prevent bacterial growth and histamine production.

Also see

@@ Line 1: / Line 1: @@
-== Scombroid Food Poisoning: A Comprehensive Overview ==
+{{Infobox medical condition
+| name = Scombroid food poisoning
+| image = Histamine 3D ball.png
+| caption = 3D model of a histamine molecule
+| field = [[Toxicology]]
+| symptoms = Flushing, rash, headache, diarrhea, abdominal cramps
+| causes = Consumption of improperly stored fish
+| treatment = Antihistamines, supportive care
+}}
-'''Scombroid food poisoning''', commonly referred to as '''scombroid''', is a type of foodborne illness predominantly resulting from the consumption of tainted fish. It's crucial to understand the causes, symptoms, and prevention of this condition to ensure safe seafood consumption.
+'''Scombroid food poisoning''' is a type of [[foodborne illness]] that results from the consumption of fish that has not been properly refrigerated. This condition is caused by the ingestion of high levels of [[histamine]], which is produced by bacterial action on the amino acid [[histidine]] in the fish. It is one of the most common forms of fish-related food poisoning.
-[[File:Swordfish 2 (PSF).png|thumb|right|500px|Common fish species associated with scombroid food poisoning.]]
+==Pathophysiology==
+Scombroid food poisoning occurs when fish, particularly those of the [[Scombridae]] family such as [[tuna]] and [[mackerel]], are not kept at the correct temperature after being caught. Bacteria naturally present in the fish convert histidine into histamine. When these fish are consumed, the high levels of histamine can cause an allergic-like reaction in the body.
-== Causes and Pathophysiology ==
+==Symptoms==
+Symptoms of scombroid food poisoning typically appear within 10 to 30 minutes after ingestion of the affected fish. Common symptoms include:
+* Flushing of the face and neck
+* Rash
+* Headache
+* Diarrhea
+* Abdominal cramps
+* Nausea and vomiting
-The primary cause of scombroid food poisoning is the ingestion of fish that has begun to spoil. As fish deteriorates, the amino acid histidine, present in many fish species, is converted to histamine by bacteria. High levels of histamine can then lead to scombroid poisoning when consumed.
+These symptoms are similar to those of an allergic reaction, which can lead to misdiagnosis.
-<youtube>
+==Diagnosis==
-title='''{{PAGENAME}}'''
+Diagnosis of scombroid food poisoning is primarily clinical, based on the rapid onset of symptoms following fish consumption. A history of eating fish that is known to be associated with scombroid poisoning can aid in diagnosis. Laboratory tests can measure histamine levels in the fish, but these are not typically performed in clinical settings.
-movie_url=http://www.youtube.com/v/OZP4jfVgFOM
-&rel=1
-embed_source_url=http://www.youtube.com/v/OZP4jfVgFOM
-&rel=1
-wrap = yes
-width=750
-height=600
-</youtube>
-=== Common Fish Species Associated ===
+==Treatment==
+Treatment for scombroid food poisoning is generally supportive. [[Antihistamines]] such as [[diphenhydramine]] or [[ranitidine]] can be used to alleviate symptoms. In severe cases, medical attention may be required to manage symptoms such as difficulty breathing or severe hypotension.
-* Tuna
+==Prevention==
-* Mackerel
+Preventing scombroid food poisoning involves proper handling and storage of fish. Fish should be refrigerated or frozen immediately after being caught and kept at temperatures below 4°C (39°F) to prevent bacterial growth and histamine production.
-* Mahi-mahi
-* Sardines
-== Symptoms and Presentation ==
+==Also see==
+* [[Histamine]]
+* [[Foodborne illness]]
+* [[Allergic reaction]]
+* [[Toxicology]]
-After consuming affected fish, symptoms usually manifest within 10 to 60 minutes. They can vary in severity and duration but generally include:
+{{Foodborne illnesses}}
+{{Toxicology}}
-* '''Flushed Skin:''' One of the most common presentations, resulting in a reddening of the skin.
+[[Category:Foodborne illnesses]]
-* '''Headache:''' Varying from mild to severe.
+[[Category:Toxicology]]
-* '''Itchiness:''' Often accompanied by skin rashes.
-* '''Blurred Vision:''' Can be disorienting for the affected individual.
-* '''Abdominal Cramps:''' Ranging from mild discomfort to severe pain.
-* '''Diarrhea:''' Often watery and can be accompanied by nausea.
-In rare cases, more severe symptoms such as respiratory difficulties or irregular heart rhythms may emerge, necessitating immediate medical attention.
-[[File:Scombroid food poisoning red eyes.jpg|thumb|left|480px|Illustration depicting common symptoms of scombroid poisoning.]]
-== Diagnosis and Treatment ==
-The diagnosis is typically based on the appearance of symptoms after consuming fish. Laboratory tests can confirm elevated histamine levels in the consumed fish.
-Treatment primarily involves:
-* '''Antihistamines:''' To counteract the effects of the histamine.
-* '''Supportive care:''' Such as fluids and medications to relieve symptoms.
-In cases of severe reactions, hospitalization might be required.
-== Prevention ==
-Preventing scombroid food poisoning revolves around proper fish storage and handling:
-* Always refrigerate fish immediately after catching or purchasing.
-* Be cautious when consuming fish that has an unusually sharp or peppery taste, as this might indicate elevated histamine levels.
-* Buy fish only from reputable sources.
-== Conclusion ==
-Scombroid food poisoning, while typically not life-threatening, can cause significant discomfort. Awareness about the causes and symptoms, along with preventive measures, can go a long way in ensuring safe seafood consumption.
-[[Category:Foodborne Illnesses]]
-[[Category:Fish]]
-[[Category:Poisoning]]
-[[Category:Health and Safety]]
-{{stub}}

Scombroid food poisoning
Histamine 3D ball.png
Synonyms	N/A
Pronounce	N/A
Specialty	N/A
Symptoms	Flushing, rash, headache, diarrhea, abdominal cramps
Complications	N/A
Onset	N/A
Duration	N/A
Types	N/A
Causes	Consumption of improperly stored fish
Risks	N/A
Diagnosis	N/A
Differential diagnosis	N/A
Prevention	N/A
Treatment	Antihistamines, supportive care
Medication	N/A
Prognosis	N/A
Frequency	N/A
Deaths	N/A