Scombroid poisoning typically occurs when people eat certain fish that have been inadequately preserved. These include the spiny-finned fish of the family known as Scombridae. Bacteria that grow during improper storage in the dark meat of the fish produce scombroid toxin. Scombroid is a histaminelike chemical (see Allergic Reaction). The toxin does not affect everyone who ingests it.
No test is 100% reliable for assessing fish for this toxin. Cooking kills the bacteria, but toxins remain in the tissues and can be eaten.
The risk factors that make up metabolic syndrome -- unhealthy cholesterol levels, high blood pressure, high blood sugar, and excess belly fat -- raise your odds of serious health problems. These include diabetes and blood vessel or heart disease.
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Susceptible fish include albacore, amberjack, anchovy, Australian salmon, bluefish, bonito, kahawai, herring, mackerel, mahi-mahi, needlefish, saury, sardine, skipjack, wahoo, and yellowfin tuna. Affected fish may have a metallic or peppery taste.
Scombroid Poisoning Symptoms
Symptoms of scombroid poisoning generally begin 1 hour after ingestion of the poison and include: