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Scombroid Fish Poisoning

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1. Non-ST-Elevation Myocardial Infarction-Like Syndrome in Scombroid Tuna Fish Poisoning. (PubMed)

Non-ST-Elevation Myocardial Infarction-Like Syndrome in Scombroid Tuna Fish Poisoning. Mistreated fish products ingestion can lead to a histaminergic illness known as Scombroid Syndrome (SS). The disease usually causes cutaneous rash, stomach cramps, nausea, vomiting, breathing disorder and further histamine-related symptoms. To date, however, SS has been disregarded among the potential triggers of acute coronary syndrome (ACS), in spite of prior published occasional case reports (...) had uneventful follow-up. The present study confirms non-ST-elevation myocardial infarction-like ACS as a possible histaminergic toxic, not allergic, epiphenomenon of mistreated raw tuna fish ingestion, likely due to transient epicardial and/or microvascular coronary vasospasm.Copyright © 2019 Elsevier Inc. All rights reserved.

2019 American Journal of Cardiology

2. An Outbreak of Scombroid Fish Poisoning Associated with Consumption of Yellowtail Fish in Seoul, Korea (PubMed)

An Outbreak of Scombroid Fish Poisoning Associated with Consumption of Yellowtail Fish in Seoul, Korea In November 2016, an outbreak of scombroid fish poisoning occurred among elementary school students in Seoul, Korea. An epidemiological investigation was conducted to identify the cause and source of the illness.A case-control study was conducted among school members who had eaten lunch in the school. The histamine level in the suspect food item (yellowtail steak) was measured.Fifty-five (5.4 (...) %) of 1,017 school members who consumed fish for lunch fell ill. The principal symptoms were flushing (100%) and headache (72.7%); the median incubation period was 40 minutes. All had consumed yellowtail steak (odds ratio, 9.24; 95% confidence interval, 1.22-69.91). Leftover steak had an elevated histamine level (293 mg/kg), higher than the allowed 200 mg/kg.An outbreak of scombroid fish poisoning was confirmed; this is the first such report in Korea. Detailed food safety guidelines must be established.

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2018 Journal of Korean medical science

3. Scombroid Fish Poisoning

Scombroid Fish Poisoning Scombroid Fish Poisoning Toggle navigation Brain Head & Neck Chest Endocrine Abdomen Musculoskeletal Skin Infectious Disease Hematology & Oncology Cohorts Diagnostics Emergency Findings Procedures Prevention & Management Pharmacy Resuscitation Trauma Emergency Procedures Ultrasound Cardiovascular Emergencies Lung Emergencies Infectious Disease Pediatrics Neurologic Emergencies Skin Exposure Miscellaneous Abuse Cancer Administration 4 Scombroid Fish Poisoning Scombroid (...) Fish Poisoning Aka: Scombroid Fish Poisoning , Scombroid Poisoning , Scombroid Toxicity , Scombroid , Histamine Fish Poisoning From Related Chapters II. Epidemiology More common in Hawaii and California III. Pathophysiology Improper handling of fish (delay to refrigeration, poorly refrigerated or inadequately frozen) Scombridae family or dark meat fish such as Tuna, Mahi-mahi,or mackerel Food typically tastes atypical Histidine from fish muscle is decarboxylated to histamine by marine containing

2018 FP Notebook

4. Histamine (Scombroid) Fish Poisoning: a Comprehensive Review. (PubMed)

Histamine (Scombroid) Fish Poisoning: a Comprehensive Review. Histamine fish poisoning, also known as scombroid poisoning, is the most common cause of ichythyotoxicosis worldwide and results from the ingestion of histamine-contaminated fish in the Scombroidae and Scomberesocidae families, including mackerel, bonito, albacore, and skipjack. This disease was first described in 1799 in Britain and re-emerged in the medical literature in the 1950s when outbreaks were reported in Japan. The symptoms (...) associated with histamine fish poisoning are similar to that of an allergic reaction. In fact, such histamine-induced reactions are often misdiagnosed as IgE-mediated fish allergy. Indeed, histamine fish poisoning is still an underrecognized disease. In this review, we discuss the epidemiology, pathophysiology, evaluation, and treatment of scombroid disease. Because more than 80% of fish consumed in the USA is now imported from other countries, the disease is intimately linked with the global fish trade

2015 Clinical Reviews in Allergy & Immunology

5. Histamine Poisoning from Ingestion of Fish or Scombroid Syndrome (PubMed)

Histamine Poisoning from Ingestion of Fish or Scombroid Syndrome The scombroid poisoning is due to the ingestion of poorly preserved fish (especially tuna, sardines, and mackerel) out of the cold chain. Under the influence of the proliferation of gram negative bacteria that occurs for heating, the histidine content in the muscle of the fish is converted into histamine, by the action of the enzyme histidine decarboxylase. If the histamine is ingested in large quantities, it causes (...) an anaphylactoid reaction with a variety of symptoms from moderate to severe to life-threating. We will describe two cases that came under our observation after consuming a meal of bluefin tuna. The diagnosis of scombroid syndrome was made on the basis of the anamnestic data and the clinical one. The rapid resolution of the signs and symptoms after treatment with histamines H1-H2 receptor blockers confirmed the suspected diagnosis.

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2014 Case Reports in Emergency Medicine

6. Scombroid Fish Poisoning

Scombroid Fish Poisoning Scombroid Fish Poisoning Toggle navigation Brain Head & Neck Chest Endocrine Abdomen Musculoskeletal Skin Infectious Disease Hematology & Oncology Cohorts Diagnostics Emergency Findings Procedures Prevention & Management Pharmacy Resuscitation Trauma Emergency Procedures Ultrasound Cardiovascular Emergencies Lung Emergencies Infectious Disease Pediatrics Neurologic Emergencies Skin Exposure Miscellaneous Abuse Cancer Administration 4 Scombroid Fish Poisoning Scombroid (...) Fish Poisoning Aka: Scombroid Fish Poisoning , Scombroid Poisoning , Scombroid Toxicity , Scombroid , Histamine Fish Poisoning From Related Chapters II. Epidemiology More common in Hawaii and California III. Pathophysiology Improper handling of fish (delay to refrigeration, poorly refrigerated or inadequately frozen) Scombridae family or dark meat fish such as Tuna, Mahi-mahi,or mackerel Food typically tastes atypical Histidine from fish muscle is decarboxylated to histamine by marine containing

2015 FP Notebook

7. Scombroid Poisoning: Report of an Outbreak (PubMed)

Scombroid Poisoning: Report of an Outbreak An outbreak of scombroid poisoning occurred in San Francisco in the fall of 1977. The vehicle was sashimi prepared from spoiled tuna fish. Prompt public health measures prevented further consumption of the implicated food. Laboratory studies showed the presence in the tuna of bacterial species capable of producing large amounts of histamine, a substance strongly implicated in scombroid poisoning. Chemical analysis showed that histamine is very unevenly

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1978 Western Journal of Medicine

8. Scombroid poisoning. (PubMed)

Scombroid poisoning. 570323 1979 04 26 2009 11 19 0093-0415 130 1 1979 Jan The Western journal of medicine West. J. Med. Scombroid poisoning. 78-9 Pisano C C eng Letter United States West J Med 0410504 0093-0415 IM Animals Fish Products poisoning Fishes Food Preservation Foodborne Diseases etiology Humans Tuna 1979 1 1 1979 1 1 0 1 1979 1 1 0 0 ppublish 570323 PMC1238506

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1979 Western Journal of Medicine

9. Rapid Review: Ciguatera Poisoning

in the Southern Pacific and Indian Ocean. How common is it? It is relatively rare, with only 51 cases reported over a 5 year period. However, given the range of symptoms and lack of structured reporting system, it is likely significantly under reported. It is more common than other fish poisonings, such as scombroid. What are the symptoms? The pathognomonic symptom of ciguatera is temperature reversal: cold objects feels hot or vice versa. However, this only occurs in 50% of reported cases. Gastrointestinal (...) Rapid Review: Ciguatera Poisoning Rapid Review: Ciguatera Poisoning - First10EM Search Rapid Review: Ciguatera Poisoning by | Published - Updated In , I briefly review the key points of a clinical review paper. The topic this time: Ciguatera poisoning The paper: Thompson CA, Jazuli F, Taggart LR, Boggild AK. Ciguatera fish poisoning after Caribbean travel. CMAJ Canadian Medical Association journal. 2016. PMID: What is it? Ciguatera poisoning is a foodborne illness caused by eating large reef

2017 First10EM

10. A Case of Histamine Fish Poisoning in a Young Atopic Woman. (PubMed)

A Case of Histamine Fish Poisoning in a Young Atopic Woman. Histamine fish poisoning, also known as scombroid poisoning, is a histamine toxicity syndrome that results from eating specific types of spoiled fish. Although typically a benign syndrome, characterized by self-limited flushing, headache, and gastrointestinal symptoms, we describe a case unique in its severity and as a precipitant of an asthma exacerbation. A 25-year-old woman presented to the emergency department (ED) with one hour (...) of tongue and face swelling, an erythematous pruritic rash, and dyspnea with wheezing after consuming a tuna sandwich. She developed abdominal pain, diarrhea and hypotension in the ED requiring admission to the hospital. A diagnosis of histamine fish poisoning was made and the patient was treated supportively and discharged within 24 hours, but was readmitted within 3 hours due to an asthma exacerbation. Her course was complicated by recurrent admissions for asthma exacerbations.

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2012 Journal of General Internal Medicine

11. Histamine food poisonings: A systematic review and meta-analysis. (PubMed)

Histamine food poisonings: A systematic review and meta-analysis. The aim of this study was to assess the mean of histamine concentration in food poisoning.Systematic review and meta-analysis of reports published between 1959 and 2013.Main criteria for inclusion of studies were: all report types that present outbreaks of "histamine poisoning' or "scombroid syndrome" from food, including histamine content and type of food. Health status of people involved must be nonpathological.Fifty-five (55 (...) ) reports were included, these studies reported 103 incidents. All pooled analyses were based on random effect model; histamine mean concentration in poisoning samples was 1107.21 mg/kg with confidence interval for the meta-mean of 422.62-2900.78 mg/kg; heterogeneity index (I2) was 100% (P < 0.0001); prediction interval was 24.12-50822.78 mg/kg. Fish involved in histamine poisoning was mainly tuna or Istiophoridae species. No clues of association between concomitant conditions (female sex, alcohol

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2016 Critical reviews in food science and nutrition

12. Fish Poisoning and Shellfish Poisoning

suggested as a treatment, but no clear benefit has been shown. Scombroid poisoning Scombroid poisoning is caused by high histamine levels in fish flesh due to bacterial decomposition after the fish is caught. Commonly affected species include Tuna Mackerel Bonito Skipjack Mahi mahi The fish may taste peppery or bitter. Facial flushing and possibly nausea, vomiting, epigastric pain, and urticaria occur within a few minutes of eating and resolve within 24 h. Symptoms are often mistaken for those (...) Fish Poisoning and Shellfish Poisoning Fish Poisoning and Shellfish Poisoning - Injuries; Poisoning - MSD Manual Professional Edition Brought to you by The trusted provider of medical information since 1899 SEARCH SEARCH MEDICAL TOPICS Common Health Topics Resources QUIZZES & CASES Quizzes Cases The trusted provider of medical information since 1899 SEARCH SEARCH MEDICAL TOPICS Common Health Topics Resources QUIZZES & CASES Quizzes Cases / / / / IN THIS TOPIC OTHER TOPICS IN THIS CHAPTER Test

2013 Merck Manual (19th Edition)

13. Scombroid. (PubMed)

Scombroid. 4472559 1975 01 15 2013 11 21 0007-1447 4 5938 1974 Oct 26 British medical journal Br Med J Scombroid. 178 eng Journal Article England Br Med J 0372673 0007-1447 820484N8I3 Histamine AIM IM Animals Fishes Food Microbiology Food-Processing Industry Foodborne Diseases etiology Histamine biosynthesis poisoning Humans Proteus metabolism 1974 10 26 1974 10 26 0 1 1974 10 26 0 0 ppublish 4472559 PMC1612361

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1974 British medical journal

14. Food Poisoning (Diagnosis)

treatment of neurologic symptoms with mannitol 1 g/kg IV Tetrodotoxin poisoning Japan Source - Puffer fish Onset of symptoms usually is 30-40 min but may be as short as 10 min; it includes lethargy, paresthesia, emesis, ataxia, weakness, and dysphagia; ascending paralysis occurs in severe cases; mortality is high. Neurotoxin is concentrated in the skin and viscera of puffer fish. Symptomatic Scombroid Source - Tuna, mahi-mahi, kingfish Allergic symptoms such as skin flush, urticaria, bronchospasm (...) aspiration or small bowel biopsy Cyst in the stool Metronidazole Seafood/Shellfish Poisoning Source and Clinical Features Pathogenesis Diagnosis and Treatment Paralytic shellfish poisoning Temperate coastal areas Source - Bivalve mollusks Onset usually is 30-60 min Initial symptoms include perioral and intraoral paresthesia Other symptoms include paresthesia of the extremities, headache, ataxia, vertigo, cranial nerve palsies, and paralysis of respiratory muscles, resulting in respiratory arrest Fish

2014 eMedicine.com

15. Food Poisoning (Overview)

treatment of neurologic symptoms with mannitol 1 g/kg IV Tetrodotoxin poisoning Japan Source - Puffer fish Onset of symptoms usually is 30-40 min but may be as short as 10 min; it includes lethargy, paresthesia, emesis, ataxia, weakness, and dysphagia; ascending paralysis occurs in severe cases; mortality is high. Neurotoxin is concentrated in the skin and viscera of puffer fish. Symptomatic Scombroid Source - Tuna, mahi-mahi, kingfish Allergic symptoms such as skin flush, urticaria, bronchospasm (...) aspiration or small bowel biopsy Cyst in the stool Metronidazole Seafood/Shellfish Poisoning Source and Clinical Features Pathogenesis Diagnosis and Treatment Paralytic shellfish poisoning Temperate coastal areas Source - Bivalve mollusks Onset usually is 30-60 min Initial symptoms include perioral and intraoral paresthesia Other symptoms include paresthesia of the extremities, headache, ataxia, vertigo, cranial nerve palsies, and paralysis of respiratory muscles, resulting in respiratory arrest Fish

2014 eMedicine.com

16. Food Poisoning (Treatment)

in the natural setting, however. [ ] The best way to prevent food poisoning caused by infectious agents is to practice strict personal hygiene, cook all foods adequately, avoid cross-contamination of raw and cooked foods, and keep all foods at appropriate temperatures (ie, < 40°F for refrigerated items and >140°F for hot items). Avoiding eating wild mushrooms prevents mushroom poisoning. Prevention of fish poisoning requires avoidance of large tropical fish (ciguatera poisoning) and compliance with seasonal (...) Onset usually is 30-60 min Initial symptoms include perioral and intraoral paresthesia Other symptoms include paresthesia of the extremities, headache, ataxia, vertigo, cranial nerve palsies, and paralysis of respiratory muscles, resulting in respiratory arrest Fish acquires toxin-producing dinoflagellates General observation for 4-6 h Maintain patent airway. Administer oxygen, and assist ventilation if necessary For recent ingestion, charcoal 50-60 g may be helpful Neurotoxic shellfish poisoning

2014 eMedicine.com

17. Food Poisoning (Follow-up)

in the natural setting, however. [ ] The best way to prevent food poisoning caused by infectious agents is to practice strict personal hygiene, cook all foods adequately, avoid cross-contamination of raw and cooked foods, and keep all foods at appropriate temperatures (ie, < 40°F for refrigerated items and >140°F for hot items). Avoiding eating wild mushrooms prevents mushroom poisoning. Prevention of fish poisoning requires avoidance of large tropical fish (ciguatera poisoning) and compliance with seasonal (...) Onset usually is 30-60 min Initial symptoms include perioral and intraoral paresthesia Other symptoms include paresthesia of the extremities, headache, ataxia, vertigo, cranial nerve palsies, and paralysis of respiratory muscles, resulting in respiratory arrest Fish acquires toxin-producing dinoflagellates General observation for 4-6 h Maintain patent airway. Administer oxygen, and assist ventilation if necessary For recent ingestion, charcoal 50-60 g may be helpful Neurotoxic shellfish poisoning

2014 eMedicine.com

19. CRACKCast E094 – Gastroenteritis

bowel biopsy and duodenal aspiration* [10] What is food poisoning? “Classic food poisoning manifests usually 1 to 6 hours after the ingestion of preformed toxins from bacterial organisms such Staphylococcus, B. cereus, or C. perfringens…Food poisoning is generally short-lived (24 hours), and its treatment is generally supportive care only.” – Rosen’s 9th edition Pearl: Scombroid poisoning IS NOT AN ALLERGIC reaction. It results from eating spoiled dark meat from fish with toxin complexes that work (...) gastro? Well, think about 4 things: You ingest preformed toxins that make you barf (food poisoning) Ingestion of infectious pathogens that stick to your intestinal cellular walls Your mucosal walls get invaded by something Some bug is in your intestines polluting you with enterotoxins/cytotoxins (Toxins, sticky bacteria, invasive bugs, toxin factory) Here are some key epidemiologic factors to ask patients about: Foreign travel Traveler’s diarrhea—enterotoxigenic Escherichia coli Southeast Asia—Vibrio

2017 CandiEM

20. Anaphylaxis recognition and treatment

with anaphylaxis, they may also be caused by other conditions such as postviral and idiopathic urticaria, angiotensin converting enzyme inhibitor (ACEI) induced angioedema and C1 esterase inhibitor deficiency (hereditary/acquired). Distinguishing features are historical (prior/other illnesses, lack of clear precipitant, longer time from onset to presentation) and the absence of more severe features such as significant breathlessness, wheeze or hypotension. Scombroid fish poisoning presents with erythema (...) in Tasmania, mainly from the jack jumper ant 4 Food: 6% of anaphylaxis deaths are caused by food. Most food anaphylaxis is caused by peanuts, tree nuts, hen's eggs, cow's milk, wheat, shellfish, fish and seeds; these are dependent on dietary exposure. 5 Anaphylaxis caused by food is the commonest cause of deaths in children and young adults, with fatalities mainly occurring in the 15–30 years age group. 1 Summation anaphylaxis is a relatively new concept whereby a cofactor(s) may be required

2012 Clinical Practice Guidelines Portal

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