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Updated: Dec 16, 2025

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
Published on: June 3, 2018
[Scombroid food poisoning among hospital personnel]
Geertruida D van Dijken1,2, Peter H Uijttewaal3, Susan J J Logtenberg4
1Diakonessenhuis, Utrecht. Afd. Spoedeisende Hulp.
Background:
Scombroid food poisoning is caused by eating fish with a high concentration of histamine. Histamine is converted from histidine in fish of the Scombroidea family if it is not stored at a sufficiently low temperature. The clinical picture resembles an allergic reaction.
Case Description:
Twenty-one of our hospital personnel went to the ER, mostly reporting flushing, headache, palpitations and gastro-intestinal symptoms. They had all eaten tuna salad in the staff canteen. The symptoms appeared to be caused by scombroid food poisoning.
Conclusion:
As a result of early recognition of the clinical picture and prompt crisis management we were able to prevent the outbreak spreading further.
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