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Related Experiment Video

Updated: Jul 28, 2026

Salinity-dependent Toxicity Assay of Silver Nanocolloids Using Medaka Eggs
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Published on: March 18, 2016

Scombroid poisoning: mini-review with case histories.

F E Russell, Z Maretić

    Toxicon : Official Journal of the International Society on Toxinology
    |January 1, 1986
    PubMed
    Summary

    Scombroid poisoning, a common fish poisoning often mistaken for Salmonella infection, results from eating spoiled fish high in histamine. Prompt antihistamine treatment is effective for this self-limiting condition.

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    Area of Science:

    • Food Safety
    • Toxicology
    • Microbiology

    Background:

    • Scombroid poisoning is a global health issue, frequently misdiagnosed as bacterial infections.
    • It is a significant cause of fish-related foodborne illness worldwide.

    Observation:

    • The condition arises from consuming fish, particularly mackerel-like species, contaminated by bacterial action.
    • Bacterial activity converts histidine to histamine, potentiated by diamines, especially when fish are improperly stored above 20°C.
    • Commonly implicated bacteria include Proteus, Clostridium, Escherichia, Salmonella, and Shigella species.

    Findings:

    • Twenty-five cases revealed consistent clinical signs: taste alterations, anxiety, facial/neck hyperemia, nausea, pruritus, and headache.
    • Most patients experienced symptom relief with antihistamine medication.
    • All reported cases were self-limiting, resolving without long-term complications.

    Implications:

    • Accurate diagnosis of scombroid poisoning is crucial to differentiate it from other foodborne illnesses.
    • Proper fish storage protocols are essential to prevent bacterial growth and histamine formation.
    • Antihistamines provide effective symptomatic relief for scombroid poisoning patients.

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