Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Types of Toxins01:36

Types of Toxins

2.6K
Humans continually engage with an environment rich in potentially harmful chemicals. These are introduced to our bodies through inhalation, ingestion, or skin contact. These chemicals exist in various forms, such as air and environmental pollutants, agricultural chemicals, organic solvents, and heavy metals.
Air pollutants, primarily gases, pose significant threats to respiratory health, leading to conditions like hypoxia, lung cancer, and in extreme cases, death.
Environmental pollutants like...
2.6K
Physical Properties of Amines01:26

Physical Properties of Amines

3.6K
Amines with low molecular weight are usually gaseous at room temperature, while those with high molecular weight are liquid or solids in nature. Usually, low molecular weight amines have a rotten fish-like smell. Diamines typically have a pungent smell. For instance, cadaverine and putrescine, depicted in Figure 1, are two molecules responsible for decaying tissue.
3.6K
Conditioned Taste Aversion01:14

Conditioned Taste Aversion

285
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...
285
Anticholinesterase Agents: Poisoning and Treatment01:26

Anticholinesterase Agents: Poisoning and Treatment

1.2K
Anticholinesterases, also known as cholinesterase inhibitors, work by blocking the breakdown of acetylcholine, leading to its accumulation in the synaptic cleft. This accumulation indirectly enhances both muscarinic and nicotinic actions. These agents are classified as reversible or irreversible based on their mechanism of action.     
Irreversible agents form a strong bond with the cholinesterase enzyme, making it inactive. The breakdown of the phosphorylated enzyme is...
1.2K
Antidotes01:17

Antidotes

819
Antidotes are medicinal substances used to counteract the harmful effects of toxins or drugs in the body. They function in various ways, each uniquely designed to combat specific toxic compounds.
Specific antidotes operate by inhibiting the enzymes that control biochemical pathways, reducing the production of harmful metabolites.
An example of an antidote is atropine, which counteracts the detrimental effects of cholinesterase inhibitors. It achieves this by deactivating muscarinic receptors,...
819
Fusion of Secretory Vesicles with the Plasma Membrane01:26

Fusion of Secretory Vesicles with the Plasma Membrane

14.9K
Proteins and neurotransmitters in secretory vesicles can be released from a cell upon vesicle docking, priming, and fusion with the plasma membrane. Vesicles are docked and primed in preparation for the quick exocytosis of their contents in response to a stimulus. The fusion process is mainly carried out by a SNAP Receptor or SNARE complex, consisting of synaptobrevin, syntaxin-1, and SNAP-25.
In 1993, Jim Rothman proposed that the antiparallel pairing of vesicular and transmembrane SNAREs, or...
14.9K

You might also read

Related Articles

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

Sort by
Same author

A Rapid Method for the Detection of Diarrhetic Shellfish Toxins and Azaspiracid Shellfish Toxins in Washington State Shellfish by Liquid Chromatography Tandem Mass Spectrometry.

Journal of AOAC International·2020
Same author

Total Volatile Acids: Temperature Dependent Decomposition Indicator in Halibut Determined by Flow Injection Analysis.

Journal of food protection·2019
Same author

Validation of the Biofish-300 HIS Enzymatic Biosensor for the Detection of Histamine in Fishery Products.

Journal of AOAC International·2016
Same author

Comment on ''The effect of uncontrolled factors in a validated liquid chromatography-tandem mass spectrometry method question its use as reference method for marine toxins: major causes for concern''.

Analytical chemistry·2011
Same author

Scombroid poisoning: a review.

Toxicon : official journal of the International Society on Toxinology·2010
Same author

Analytical Methods Workgroup report.

Advances in experimental medicine and biology·2008
Same journal

Naja atra SVPLA<sub>2</sub> upregulates hexokinase 2-driven macrophage M1 polarization via the cGAS-STING signaling activation.

Toxicon : official journal of the International Society on Toxinology·2026
Same journal

Corrigendum to 'Cyclosporine A protects against wasp venom-induced rhabdomyolysis in rats by inhibiting the CypD-mPTP pathway' [Toxicon 281 (2026) 109187].

Toxicon : official journal of the International Society on Toxinology·2026
Same journal

Acute toxicity of Karenia papilionacea (Kareniaceae) on marine organisms Artemia salina (Artemiidae) and Oryzias melastigma (Adrianichthyidae).

Toxicon : official journal of the International Society on Toxinology·2026
Same journal

Evaluation of commercially available antivenoms against box jellyfish (Chironex yamaguchii) and stonefish (Synanceia verrucosa) venoms.

Toxicon : official journal of the International Society on Toxinology·2026
Same journal

CAPtivating toxins: Molecular evolution of CAP proteins (cysteine-rich secretory proteins, antigen 5, and pathogenesis-related 1) in the chemical arsenals of diverse venomous animals.

Toxicon : official journal of the International Society on Toxinology·2026
Same journal

Hot dogs for snakes: alternative method for feeding coral snakes (Micrurus corallinus) maintained at Butantan Institute.

Toxicon : official journal of the International Society on Toxinology·2026
See all related articles

Related Experiment Video

Updated: Oct 23, 2025

Harvesting Venom Toxins from Assassin Bugs and Other Heteropteran Insects
09:45

Harvesting Venom Toxins from Assassin Bugs and Other Heteropteran Insects

Published on: April 21, 2018

13.4K

Histamine and Scombrotoxins.

James M Hungerford1

  • 1Applied Technology Center, Pacific Northwest Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, 22201 23rd Dr SE Bothell, WA, 98021, USA.

Toxicon : Official Journal of the International Society on Toxinology
|August 22, 2021
PubMed
Summary
This summary is machine-generated.

Histamine poisoning, or scombroid poisoning, occurs from eating fish with high histamine levels due to mishandling. Proper fish handling and cold chain maintenance are key to prevention.

Keywords:
HistamineHistamine poisoningHistamine test kitsScombroid poisoningScombrotoxicosisScombrotoxin fish poisoningSeafood safety

More Related Videos

Identification of Hemolytic and Phospholipase Activity in Crude Extracts from Sea Anemones by Straightforward Bioassays
12:12

Identification of Hemolytic and Phospholipase Activity in Crude Extracts from Sea Anemones by Straightforward Bioassays

Published on: March 29, 2022

3.0K
Extraction of Venom and Venom Gland Microdissections from Spiders for Proteomic and Transcriptomic Analyses
10:25

Extraction of Venom and Venom Gland Microdissections from Spiders for Proteomic and Transcriptomic Analyses

Published on: November 3, 2014

34.0K

Related Experiment Videos

Last Updated: Oct 23, 2025

Harvesting Venom Toxins from Assassin Bugs and Other Heteropteran Insects
09:45

Harvesting Venom Toxins from Assassin Bugs and Other Heteropteran Insects

Published on: April 21, 2018

13.4K
Identification of Hemolytic and Phospholipase Activity in Crude Extracts from Sea Anemones by Straightforward Bioassays
12:12

Identification of Hemolytic and Phospholipase Activity in Crude Extracts from Sea Anemones by Straightforward Bioassays

Published on: March 29, 2022

3.0K
Extraction of Venom and Venom Gland Microdissections from Spiders for Proteomic and Transcriptomic Analyses
10:25

Extraction of Venom and Venom Gland Microdissections from Spiders for Proteomic and Transcriptomic Analyses

Published on: November 3, 2014

34.0K

Area of Science:

  • Food safety and toxicology
  • Marine biology
  • Analytical chemistry

Background:

  • Histamine intoxications arise from compromised histamine metabolism or high dietary histamine intake.
  • Mishandled fish can accumulate high histamine levels due to bacterial L-histidine decarboxylation, causing scombroid fish poisoning (SFP).
  • Histamine has vital physiological roles but can be toxic at elevated doses.

Purpose of the Study:

  • To explain the mechanisms and causes of histamine intoxication, particularly SFP.
  • To highlight the importance of differential diagnosis for histamine-related illnesses.
  • To review current management and detection methods for histamine in fish products.

Main Methods:

  • Review of scientific literature on histamine metabolism, SFP, and detection techniques.
  • Discussion of Hazard Analysis and Critical Control Points (HACCP) principles for fish handling.
  • Overview of analytical methods including HPLC and rapid screening tests.

Main Results:

  • SFP is caused by bacterial production of histamine in specific pelagic fish species under time-and-temperature abuse.
  • Differential diagnosis is crucial to distinguish SFP from allergies or anisakiasis.
  • Validated methods exist for histamine detection, with ongoing development of rapid screening tools.

Conclusions:

  • Proper fish handling, maintaining the cold chain, and implementing HACCP are essential for preventing SFP.
  • Accurate detection of histamine is critical for food safety.
  • Advancements in analytical methods improve the ability to monitor histamine levels in fish products.