Histamine (Scombroid) Fish Poisoning: a Comprehensive Review

Abstract

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 (National Marine Fisheries Service, 2012). Preventing future scombroid outbreaks will require that fishermen, public health officials, restaurant workers, and medical professionals work together to devise international safety standards and increase awareness of the disease. The implications of scombroid poisoning go far beyond that of fish and have broader implications for the important issues of food safety.

Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market

“…The poisoning is usually associated with the Scombroidae and Scomberesocidae fish families, including tuna, which is often used in sushi. Moreover non‐scombroid fish species have also been related to histamine poisoning, including sardines, mahi‐mahi and occasionally pink salmon . Other biogenic amines with possible toxicity include tyramine, the excessive consumption of which might be related to headaches, as well as putrescine and cadaverine, which are known to enhance the adverse effects of histamine and produce cancerogenic nitrosamines …”

Benefits of Fish Consumption for Healthy and Balanced Nutrition During Lifelong Time

“…Balığın uygun koşullarda saklanmadığı durumlarda (örneğin; soğuk zincirin kırılması gibi) bakteriyel dekarboksilasyon sonucu bir amino asit olan histidinin histamine dönüşür. Zehirlenmenin belirtileri yüzde kızarıklık, baş ve karın ağrısı ve ishaldir (Feng, Teuber, & Gershwin, 2016). Histamin bakteriler nedeniyle oluşan bir biyolojik amin olmasına rağmen tüketiciler tarafından fark edilememektedir.…”

Biogenic Amine Formation and Microbiological Quality of Anchovy (Engraulis encrasicolus) Treated with Lavender and Lemon Balm Ethanol Extracts

“…Although the composition of bacteria responsible for histamine formation depends on various factors such as fish species, geographical location, season, and so on. The main histamine forming bacterial genera include Proteus , Vibrio , Serratia , Escherichia , Enterobacter , Pseudomonas , Clostridium , and Photobacterium (Feng and others ). Although histamine fish poisoning is usually associated with scombroid fish ( Scombroidae and Scomberesocidae families), such us tuna, mackerel, bonito, or skipjack, it can also occur in other fish such as sardines, mahi‐mahi, herring, or bluefish (Stommel ).…”