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Scombrotoxic Fish Poisoning Secondary to Tuna Ingestion
H A Ferris1, F M Ryan1, K Byrne2
1Department of Public Health Medicine, HSE-South, Cork, Ireland.
Irish Medical Journal
|December 7, 2018
Summary
Scombrotoxic poisoning occurs when scombroid fish like tuna are not properly refrigerated, leading to histamine formation. This outbreak highlights the critical need for adequate refrigeration to prevent histamine fish poisoning.
Area of Science:
- Food Safety
- Toxicology
- Public Health
Background:
- Scombrotoxic poisoning is caused by improper handling and refrigeration of fish.
- Scombroid fish species contain histidine, which converts to histamine when inadequately chilled.
- European legislation mandates histamine testing in scombroid fish, with limits below 100mg/kg.
Purpose of the Study:
- To report an outbreak of scombrotoxic fish poisoning.
- To identify the causative agent and associated symptoms.
- To emphasize the importance of proper fish handling and refrigeration.
Main Methods:
- Case study of an outbreak involving 12 individuals.
- Analysis of symptoms following tuna ingestion.
- Review of food safety and handling practices.
Main Results:
- 12 individuals experienced rapid-onset symptoms including flushing, headache, palpitations, and diarrhea after consuming tuna.
- Symptoms were generally self-limiting, with one case requiring antihistamine treatment.
- The outbreak was linked to inadequate chilling of the fish.
Conclusions:
- Improper refrigeration of scombroid fish can lead to scombrotoxic poisoning.
- Prompt recognition and management of symptoms are important.
- Adherence to adequate refrigeration practices is essential for preventing foodborne illness from histamine fish poisoning.
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