What is scombroid poisoning?

It is a type of food poisoning caused by consumption of scombroid and scombroid like marine fish species that have begun to spoil with the growth of particular types of food bacteria. Fish most commonly involved are tunas, mackerels, bluefish, dolphin and amberjacks. The potential toxins are not destroyed by freezing, cooking, smoking, curing or canning.

Where does scombroid poisoning occur?

It occurs when the particular species of marine fish are eaten. Consumer mishandling in recreational, home and food service establishments can contribute to the incidence of scombroid poisoning.

Symptoms of scombroid poisoning.

The symptoms can become evident within minutes to 2 hours following consumption. Initial signs suggest an allergic response with facial flushing, sweating, burning peppery taste sensations about the mouth and throat and, dizziness, nausea and headache. Symptoms can advance to facial rash, hives, short term rash and abdominal cramps. Severe cases may cause respiratory stress, blurred vision and swelling of the tongue. Symptoms last approximately 4 to 6 hours and rarely exceed one to two days.

What should you do?

Consult a physician, explaining your concerns, types and amount of food eaten and when the symptoms began. Carefully handle, package and freeze portions of the meal, especially the suspect fish. Try to find out the species, size and method of cooking.

What should you do to avoid scombroid poisoning?

Gut fish immediately after the catch and refrigerate at 32°F or put it on ice. Use special care in handling, washing, icing, refrigeration or freezing to prevent bacterial growth and spoilage. Prevention is simple and preferable to treatment, which is similar to that used for allergic reactions.

For further information, contact the Broward County Health Department at (954) 467-4806.