Scombroid is a foodborne illness poisoning associated with eating seafood that has been stored improperly. Unlike many types of food poisonings, this form is not produced by an organism or virus. Histidine exists naturally on many types of fish, and at temperatures above 60 degrees Fahrenheit it converts to the biogenic amine histamine (this is one reason why you should store fish at low temperatures). Histamine is not destroyed by normal cooking temperatures, so even properly cooked fish can be affected. Histamine is a mediator of allergic reactions, so the symptoms produced are those you would expect to see in severe allergic responses. It is the second most common type of seafood poisoning, second only to ciguatera. However it is often missed because it resembles an allergic reaction. The following codes are used with International Statistical Classification of Diseases and Related Health Problems. ... // S00-T98 - Injury, poisoning and certain other consequences of external causes (S00-S09) Injuries to the head (S00) Superficial injury of head (S01) Open wound of head (S02) Fracture of skull and facial bones (S03) Dislocation, sprain and strain of joints and ligaments of head (S04) Injury of cranial nerves... The following is a list of codes for International Statistical Classification of Diseases and Related Health Problems. ... A foodborne illness or food poisoning is any illness resulting from the consumption of food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. ... Histidine is one of the 20 most common natural amino acids, coded for in DNA. Nutritionally, in humans, histidine is considered an essential amino acid, but mostly only in children. ... Histamine is a biogenic amine chemical involved in local immune responses as well as regulating physiological function in the gut and acting as a neurotransmitter. ... Ciguatera is a foodborne illness poisoning in humans caused by eating marine species whose flesh is contaminated with a toxin known as ciguatoxin, that is present in many micro-organisms (particularly, the micro-algae Gambierdiscus toxicus) living in tropical waters. ...

Symptoms

Symptoms consist of skin flushing, throbbing headache, oral burning, abdominal cramps, nausea, diarrhea, palpitations, a sense of unease, and, rarely prostration or loss of vision. Symptoms usually occur within 10-30 minutes of ingesting the fish and generally are self-limited. Physical signs may include a diffuse blanching erythema, tachycardia, wheezing, and hypotension or hypertension. People with asthma are more vulnerable to respiratory problems such as wheezing or bronchospasms. For other uses, see Nausea (disambiguation). ... Diarrhea or diarrhoea (see spelling differences) is a condition in which the sufferer has frequent watery, loose bowel movements (from the ancient Greek word διαρροή = leakage; lit. ... A palpitation is an abnormal, rapid beating of the heart, brought on by overexertion, disease or drugs. ... Erythema is an abnormal redness of the skin caused by capillary congestion. ... Tachycardia is an abnormally rapid beating of the heart, defined as a resting heart rate of 100 or more beats per minute in an average adult. ... In physiology and medicine, hypotension refers to an abnormally low blood pressure. ... For other forms of hypertension see hypertension (disambiguation). ... Wheezes are continuous, coarse, whistling sounds produced in the respiratory airways during breathing. ... Difficulty in breathing caused by a sudden constriction of the muscles in the wall of the bronchi. ...

Treatment

Treatment is in the form of supportive care such as fluids and oxygen. H1 and H2 receptor (histamine receptors) blocking medications can also be given with some success.

External links

• eMedicine
• Clemson
• DermNet NZ