Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Conditioned Taste Aversion

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Nationwide analysis of adult nongonococcal native septic knee arthritis hospitalizations from 2016 to 2022.

Proceedings (Baylor University. Medical Center)·2026

Same author

Development and Implementation of a Standardized Inpatient Fellow Hematology Curriculum: Enhancing Educational Experiences.

Journal of cancer education : the official journal of the American Association for Cancer Education·2026

Same author

Clinical and economic impact of vascular access teams utilizing an IC-ECG-based tip confirmation system for peripherally inserted central catheters.

Expert review of medical devices·2026

Same author

"Horses out of the barn": pancreatic ductal adenocarcinoma frequently extends beyond the grossly visible tumour, requiring microscopic rectification for accurate T-staging.

Histopathology·2026

Same author

Impact of Medicaid Expansion on Pancreatic Adenocarcinoma Survival in the Southern US.

Journal of the American College of Surgeons·2026

Same author

Transradial vs transfemoral secondary access outcomes in transcatheter aortic valve replacement: an updated systematic review and meta-analysis.

The Egyptian heart journal : (EHJ) : official bulletin of the Egyptian Society of Cardiology·2025

Search research articles

Related Experiment Video

Updated: Jan 2, 2026

Laboratory Estimation of Net Trophic Transfer Efficiencies of PCB Congeners to Lake Trout Salvelinus namaycush from Its Prey

Laboratory Estimation of Net Trophic Transfer Efficiencies of PCB Congeners to Lake Trout Salvelinus namaycush from Its Prey

Published on: August 29, 2014

Tilapia Consumption and Scombroid Poisoning.

Ehizogie Edigin¹, Prasanth Lingamaneni¹, Juan Sarmiento¹

¹Internal Medicine, John H. Stroger, Jr. Hospital of Cook County, Chicago, USA.

|December 6, 2019

Summary

Scombroid poisoning, or histamine fish poisoning, usually results from dark meat fish. This report details a rare case of scombroid poisoning caused by consuming light meat tilapia.

Keywords:

anaphylaxis histamine histidine poisoning reportable illness scombroid tilapia fish

More Related Videos

Detection of Tilapia Lake Virus Using Conventional RT-PCR and SYBR Green RT-qPCR

Detection of Tilapia Lake Virus Using Conventional RT-PCR and SYBR Green RT-qPCR

Published on: November 10, 2018

Quantifying Fish Swimming Behavior in Response to Acute Exposure of Aqueous Copper Using Computer Assisted Video and Digital Image Analysis

Quantifying Fish Swimming Behavior in Response to Acute Exposure of Aqueous Copper Using Computer Assisted Video and Digital Image Analysis

Published on: February 26, 2016

Related Experiment Videos

Last Updated: Jan 2, 2026

Laboratory Estimation of Net Trophic Transfer Efficiencies of PCB Congeners to Lake Trout Salvelinus namaycush from Its Prey

Laboratory Estimation of Net Trophic Transfer Efficiencies of PCB Congeners to Lake Trout Salvelinus namaycush from Its Prey

Published on: August 29, 2014

Detection of Tilapia Lake Virus Using Conventional RT-PCR and SYBR Green RT-qPCR

Detection of Tilapia Lake Virus Using Conventional RT-PCR and SYBR Green RT-qPCR

Published on: November 10, 2018

Quantifying Fish Swimming Behavior in Response to Acute Exposure of Aqueous Copper Using Computer Assisted Video and Digital Image Analysis

Quantifying Fish Swimming Behavior in Response to Acute Exposure of Aqueous Copper Using Computer Assisted Video and Digital Image Analysis

Published on: February 26, 2016

Area of Science:

Toxicology
Foodborne Illness
Marine Biology

Background:

Scombroid poisoning, also known as histamine fish poisoning, is a common foodborne illness.
It typically occurs after ingestion of fish with high levels of naturally occurring histamine.
Histamine is formed by bacterial decarboxylation of histidine, particularly in improperly stored dark meat fish.

Observation:

Anaphylaxis-like symptoms, including flushing, headache, and gastrointestinal distress, are characteristic of scombroid poisoning.
While most cases are linked to dark meat fish like tuna and mackerel, light meat fish are rarely implicated.
This case involves a patient who developed symptoms consistent with scombroid poisoning after consuming tilapia, a type of light meat fish.

Findings:

The patient's symptoms were attributed to elevated histamine levels in the consumed tilapia.
This case highlights the potential for light meat fish to cause scombroid poisoning under certain conditions.
Bacterial contamination and improper handling leading to histidine conversion are suspected.

Implications:

Clinicians should consider scombroid poisoning in patients with anaphylaxis-like symptoms, regardless of the fish type consumed.
This case underscores the importance of proper fish handling and storage practices for all fish species to prevent histamine formation.
Further research may be warranted to identify specific conditions or fish species within the light meat category that are more susceptible to histamine accumulation.