Scombrotoxic fish poisoning: Difference between revisions
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Synonyms: Scombroid or histamine fish poisoning | Synonyms: Scombroid or histamine fish poisoning | ||
== Pathophysiology & Etiology== | == Pathophysiology & Etiology== | ||
Revision as of 15:13, 11 October 2012
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Scombrotoxic fish poisoning Microchapters |
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Differentiating Scombrotoxic fish poisoning from other Diseases |
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Diagnosis |
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Treatment |
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Case Studies |
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Scombrotoxic fish poisoning On the Web |
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American Roentgen Ray Society Images of Scombrotoxic fish poisoning |
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Directions to Hospitals Treating Scombrotoxic fish poisoning |
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Risk calculators and risk factors for Scombrotoxic fish poisoning |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Synonyms: Scombroid or histamine fish poisoning
Pathophysiology & Etiology
Scombrotoxic fish poisoning is caused by bacterial spoilage of certain finfish such as tuna, mackerel, bonito, and, rarely, other fish. As bacteria break down fish proteins, byproducts such as histamine and other substances that block histamine breakdown build up in fish.
References
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_g.htm#whatsort
History and Symptoms
Symptoms begin within 2 minutes to 2 hours after eating the fish.
The most common symptoms are:
Burning or swelling of the mouth, abdominal pain, or a metallic taste may also occur. The majority of patients have mild symptoms that resolve within a few hours.
References
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_g.htm#whatsort
Treatment
Treatment is generally unnecessary, but antihistamines or epinephrine may be needed in certain instances.
Acute Pharmacotherapies
References
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_g.htm#whatsort
Acknowledgements
The content on this page was first contributed by: C. Michael Gibson, M.S., M.D.