What Causes Scombroid Fish Poisoning?

Symptoms of scombroid poisoning usually appear within 10 to 30 minutes of ingesting the fish and can last for about 10 to 14 hours, rarely lasting longer than a day or two. Those withasthmamay be at risk of more serious problems.

Initial signs and symptoms (these may resemble anallergic reaction):

• Flushing of the face
• Sweating
• Burning sensation in the mouth and throat
• Headache
• Giddiness
• Nausea,dizziness
• Increasedheartrate
• Cold-like symptoms

Other signs and symptoms:

• Facialrashor over the torso and rest of the body
• Intenseitchingalong with arash
• Generalized水肿(water retention and swelling of the body)
• Diarrhea, which is typically short term
• Abdominalcramps

Serious signs and symptoms:

• Blurred vision
• Difficultybreathing
• Wheezing(嘈杂的呼吸)
• Respiratory distress
• 肿胀的通ue

In extremely rare cases, scombroid poisoning may result in death.

Doctors can make a clinical diagnosis based on history (such as recent fish consumption) and clinical examination. As scombroid poisoning can present symptoms similar toallergicreactions, your doctor may prescribe certain tests.

Blood tryptase levels may also be done. These levels would be elevated during an allergic reaction and normal in scombroid poisoning.

Scombroid poisoning is often self-limiting and the symptoms rarely last more than a day or two, so treatment is mainly supportive. Those with giddiness are advised to lie down and rest with theirfeetpartly elevated.

Administeringantihistamines, such as H1 blockers andranitidine(an antacid or H2 blockade), along with intravenous fluids can help those with mild to moderate symptoms to recover faster. In severe cases, epinephrine combined with a steroid may be used.

How to prevent scombroid poisoning

Cooking,smoking, canning or freezing will not destroy histamine that has already formed in the fish. The best way to prevent scombroid poisoning is by ensuring the fish is caught fresh and stored chilled. Antihistamines may be taken before eating seafood if the source and storage of the fish are not known, especially whileeating out.