Histamine poisoning from ingestion of fish or scombroid syndrome.

Vincenzo Tortorella,Simona Paola Tiburzi,Maria Concetta Zinzi,Annamaria Scozzafava,Peppino Masciari,Mario Verre,Mario Pezzi,Assunta Mola

doi:10.1155/2014/482531

Vincenzo Tortorella, Simona Paola Tiburzi + Show 6 more

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https://doi.org/10.1155/2014/482531

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Abstract

The scombroid poisoning is due to the ingestion of poorly preserved fish (especially tuna, sardines, and mackerel) out of the cold chain. Under the influence of the proliferation of gram negative bacteria that occurs for heating, the histidine content in the muscle of the fish is converted into histamine, by the action of the enzyme histidine decarboxylase. If the histamine is ingested in large quantities, it causes an anaphylactoid reaction with a variety of symptoms from moderate to severe to life-threating. We will describe two cases that came under our observation after consuming a meal of bluefin tuna. The diagnosis of scombroid syndrome was made on the basis of the anamnestic data and the clinical one. The rapid resolution of the signs and symptoms after treatment with histamines H1-H2 receptor blockers confirmed the suspected diagnosis.

Highlights

The scombroid syndrome is a pseudoallaergic poisoning caused by the consumption of contaminated fish belonging to the Scombridae family
The syndrome can be triggered by different species from the Scombridae family
Examples include mahi-mahi, sea urchins, herring, sardines, anchovies, and bluefish. This poisoning accounts for about 5% of all reported food poisoning in the United States and about 40% of poisonings resulting from ingestion of fish [2]

Summary

Introduction

The scombroid syndrome is a pseudoallaergic poisoning caused by the consumption of contaminated fish belonging to the Scombridae family. It is the most common fish poisoning in Europe and in the world since this kind of fish is consumed in large quantities in all the continents: tuna, bonito, and mackerel [1]. Examples include mahi-mahi (dolphin fish), sea urchins, herring, sardines, anchovies, and bluefish. This poisoning accounts for about 5% of all reported food poisoning in the United States and about 40% of poisonings resulting from ingestion of fish [2]. It is believed that the incidence is higher because many cases are not reported since the symptoms may last for a short time

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