Something fishy: six patients with an unusual cause of food poisoning!

Emergency Medicine
Michael Hall

Abstract

Scombroid fish poisoning is a clinical syndrome attributed to the ingestion of contaminated fish. A toxin or toxins, known as scombrotoxin, result from decomposition by endogenous flora of the amino acid histidine liberating bioactive amines, predominantly histamine. The presentation has features of histamine toxicity, typically with urticaria, flushing, headache, abdominal cramps, diarrhoea and vomiting. The course is usually mild and self-limiting. The author describes six cases of scombroid poisoning after ingestion of fish from the same Canberra restaurant. One case resulted in significant hypotension necessitating a prolonged stay in the ED.

References

Jan 1, 1986·Critical Reviews in Toxicology·S L Taylor
Mar 15, 1993·The Medical Journal of Australia·C Brown
Aug 1, 1997·Revue Scientifique Et Technique·E K Lipp, J B Rose
Jul 18, 2000·International Journal of Food Microbiology·L Lehane, J Olley
Nov 1, 1981·Journal of Food Protection·R R EitenmillerR D Phillips

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Citations

Jul 7, 2007·Food Additives and Contaminants·Vagelis EconomouTom Nichols
Nov 7, 2006·Resuscitation·P S BoradeD K C Lee
Feb 3, 2011·Emergency Medicine Australasia : EMA·David Ian Ward
Mar 11, 2005·Neurologic Clinics·Ali R Malek, Michael Hoffmann
Mar 4, 2014·Critical Reviews in Food Science and Nutrition·Ioannis S ArvanitoyannisAnna Papadopoulou
Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Fabio M ColomboCristian Bernardi
Mar 22, 2005·Lancet Neurology·Geoffrey K Isbister, Matthew C Kiernan
Jun 13, 2009·Journal of Food Protection·Victor E GonzagaDavid L Blazes

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