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Previous Volume 342:520-521 February 17, 2000 Number 7 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

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To the Editor: Scombroid poisoning is a form of ichthyosarcotoxism caused by eating spoiled fish, mainly of the scombroid family (such as tuna and bonito).¹ Inappropriate storage of these fish can lead to the decarboxylation of histidine in the flesh to histamine by enterobacteria.² The symptoms of histamine poisoning mimic those of an IgE-mediated food allergy: nausea, vomiting, diarrhea, hives, itching, rash, and hypotension can occur within minutes to a few hours of ingesting the fish and last up to 24 hours. We report the occurrence of scombroid poisoning in nine persons.

Ten to 90 minutes after eating a meal . . . [Full Text of this Article]

References

This article has been cited by other articles:

• Predy, G., Honish, L., Hohn, W., Jones, S. (2003). Was it something she ate? Case report and discussion of scombroid poisoning. CMAJ 168: 587-588 [Abstract] [Full Text]