Scombroid poisoning usually is not a severe or long-term illness, and prevention is not difficult, yet occurrence continues throughout the world. The principal threat is from fresh fish, but the illness can result from consumption of certain frozen, cooked, cured or canned fish products.
What is Scombroid Poisoning
Scombroid poisoning is a type of foodborne illness caused by the consumption of scombroid and scombroid-like marine fish species that have begun to spoil with the growth of particular types of bacteria. Fish most commonly involved are members of the scombridae family (tunas and mackerels) and a few non-scombridae relatives (bluefish, dolphin or mahi-mahi, and amberjack). A few additional species have been implicated, but they are of less concern because they are not commonly eaten.
The suspect toxin is an elevated level of histamine generated by bacterial breakdown of substances in the muscle protein. This natural spoilage process is thought to release additional by-products, which cause the toxic effect. Freezing, cooking, smoking, curing or canning does not destroy the potential toxins.
How to Avoid Scombroid Poisoning
Scombroid poisoning cannot be detected by appearance or taste. Proper handling of fish is the best safeguard. Studies have demonstrated that toxic histamine levels can be generated within less than 6 to 12 hours exposure without ice or refrigeration.
Potential scombrotoxic fish belong to a particular group of species that have been allowed to spoil. These species always should receive special care in handling and washing and proper icing, refrigeration or immediate freezing to prevent bacterial growth and spoilage.
This problem is of particular concern immediately after catch aboard a commercial or recreational boat. Likewise, the recreational catch lying on a warm dock or beach is prone to histamine production in certain species. The adverse consequence may not be severe, but they are discomforting and alarming enough to warrant somewhat extra care. Prevention is simple and preferable to treatment, which is similar to that used for allergic reactions. Common advice from physicians includes treatments with antihistamines.
Symptoms of Scombroid Poisoning
Symptoms of scombroid poisoning can become evident within minutes to two hours after consumption. Initial signs mimic allergic reactions and include:
- Facial flushing and sweating
- Burning-peppery taste sensations about the mouth and throat
- Dizziness, nausea, and headache
Advanced symptoms may include:
- Facial rash, hives, edema
- Short-term diarrhea and abdominal cramps
- In severe cases, blurred vision, respiratory distress and swelling of tongue
Symptoms usually persist for four to six hours and rarely exceed one to two days. Due to their similarity to other conditions like ciguatera poisoning, another form of marine fish poisoning. Distinguishing these illnesses can be complicated, particularly around warm water regions.
What to Do if You Suspect Scombroid Poisoning?
- Consult a Physician: Discuss your symptoms, the types and amounts of food consumed, and the timeline of symptom onset.
- Preserve Evidence: If possible, save portions of the meal, especially the suspected fish, by carefully packaging and freezing them.
- Gather Information: Verify the species and size of the fish, its source, and how it was cooked and handled. Misleading local names and menu listings can complicate identification.
- Seek Expert Advice: Contact professionals in public health, food safety regulation, or academic research to assist your physician, as many doctors may not be familiar with scombroid poisoning.
Source:
- The National Food Safety Database. Scombroid Poisoning. Prepared by Steven Otwell, December 1989.
- Fish Poisoning in Travelers: Ciguatera and Scombroid | Travelers’ Health | CDC. (2019). Cdc.gov; CDC.gov. https://wwwnc.cdc.gov/travel/page/fish-poisoning-ciguatera-scombroid
Originally published 08/99
