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Updated: Jun 16, 2026

Necropsy-based Wild Fish Health Assessment
07:57

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Published on: September 11, 2018

Scombroid poisoning: a review.

James M Hungerford1

  • 1ATC, PRL-NW, USFDA, 22201 23rd Dr S.E. Bothell, WA 98021, United States. James.Hungerford@fda.hhs.fda.gov

Toxicon : Official Journal of the International Society on Toxinology
|February 16, 2010
PubMed
Summary
This summary is machine-generated.

Scombroid poisoning, or histamine fish poisoning, is a food safety issue caused by improper fish handling. Elevated histamine levels in fish indicate a risk, and rapid detection methods are needed for better safety.

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Area of Science:

  • Food Science
  • Toxicology
  • Public Health

Background:

  • Scombroid poisoning (histamine fish poisoning) is a significant seafood safety concern.
  • It is an allergy-like reaction linked to histamine in fish, often due to inadequate cooling.
  • The precise toxicological mechanisms remain unclear, despite correlations with histamine levels.

Purpose of the Study:

  • To explore the complex relationship between histamine and scombroid poisoning.
  • To highlight the challenges in understanding toxicity mechanisms and regulatory approaches.
  • To emphasize the need for improved detection and validation methods for histamine in seafood.

Main Methods:

  • Review of existing literature on scombroid poisoning and histamine.
  • Analysis of factors contributing to bacterial histamine production in fish.
  • Discussion of current laboratory and screening methods for histamine detection.

Main Results:

  • Scombroid poisoning results from product mishandling, not contamination.
  • Bacterial histidine decarboxylase converts histidine to histamine in improperly stored fish.
  • Elevated histamine levels are common in fish implicated in poisoning outbreaks.

Conclusions:

  • Scombroid poisoning is a distinct foodborne illness linked to histamine accumulation.
  • Antihistamines are effective treatments, and histamine levels guide regulation.
  • Harmonized, validated, and rapid field-testing methods are crucial for seafood safety and HACCP implementation.