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.
Sporotrichosis is an infection of the skin caused by a fungus, Sporothrix schenckii. This fungus is related more closely to the mold on stale bread or the yeast used to brew beer than to bacteria that usually cause infections. The mold is found on rose thorns, hay, sphagnum moss, twigs, and soil. Therefore, the infection is more common among gardeners who work with roses, moss, hay, and soil.
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: