This type for food poisoning may result from eating fish of the scombroid group as well as related fish tuna. Their flesh normally contains large amounts of free histidine.
Also called scombroid food poisoning, scombroid is a type of food poisoning caused by eating foods with elevated levels of histamine.
Initially, the disease was associated with consumption of scombroid fish such s tuna, mackerel, bonito and saury.
Now, other types of fish have also have been identified as causing the intoxication, including mahimahi, bluefish, jack, mackerel, amberjack, herring, sardine and anchovy.
As much as 1 percent histidine on wet-weight basis can exist in the muscle tissue of such fish. The worldwide network for harvesting, processing and distribution of fish and fish products has made scombroid poisoning a global problem.
Numerous species of bacteria readily decarboxylate histidine, resulting in the accumulating of histamine. The histamine production is fish is a consequence of improper handling and storage of fish after capture.
If fish are stored incorrectly e.g. at too high a temperature for a long period, bacteria naturally occurring in the product can form histamine and other biogenic amines by hydrolysis of fish proteins and subsequent decarboxylation of the formed amino acids.
Histamine is a blood vessel dilator, and the consumption of excessive quantities can produce allergic-type poisoning symptoms.
Symptoms include headaches, rash, and increase blood pressure, which can progress to gastrointestinal problems and hospitalization in high risk group.
In the United States, scombroid fish poisoning has been caused dominantly by mahimahi, tuna and bluefish.
Histamine poisoning
