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Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea. [2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two ...
Scombroid may refer to: Scombridae , a family of fish which are widely consumed globally Scombroid food poisoning , which is typically associated with eating spoiled fish
Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.
Fish and Shellfish poisoning; Poisoning type Symptoms Duration Toxin Antidote Sources Fish: Ciguatera: Nausea, vomiting and diarrhea, usually followed by headaches, muscle aches, paresthesia, numbness, ataxia, vertigo, and hallucinations. Weeks to years Ciguatoxin and similar: maitotoxin, scaritoxin and palytoxin: None known [17] [22] Scombroid ...
Jordan, Evermann, and Clark (1930) divide these fishes into the four families: Cybiidae, Katsuwonidae, Scombridae, and Thunnidae, [3] but taxonomists later classified them all into a single family, the Scombridae.
Generally, diseases outlined within the ICD-10 codes T61-T62 within Chapter XIX: Injury, poisoning and certain other consequences of external causes should be included in this category. Pages in category "Toxic effect of noxious substances eaten as food"
A non-infectious form of foodborne disease, scombroid poisoning, is due to histamine production by bacteria in spoiled food, particularly fish. Fermented foods and beverages naturally contain small quantities of histamine due to a similar conversion performed by fermenting bacteria or yeasts.
Scombroid food poisoning is syndrome resembling an allergic reaction that occurs within a few hours of eating fish contaminated with scombrotoxin. [79] Scombroid poisoning derives its name from the family of fish most commonly associated with the disease, the family Scombridae ( tuna , mackerel , skipjack and bonito ).