Scombrotoxic fish poisoning
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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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Scombrotoxic fish poisoning On the Web |
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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
Risk Factors
Symptoms may be more severe in patients taking certain medications that slow the breakdown of histamine by their liver, such as isoniazide and doxycycline.
References
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/marinetoxins_g.htm#whatsort
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.