Histamine Toxicity and Scombroid Fish Poisoning: a Review

Abstract

Histamine is a naturally occurring compound synthesised in the body. It has been identified as a toxic agent which causes allergic reactions. Histamine can be indigenous or dietary. Indigenous histamine is produced in the human body mainly in mast cells and is released as a result of responses to allergens. The mechanism of histamine toxicity involves mediators known as histamine receptors, which are responsible for the development of the various symptoms. Dietary histamine is produced in various foods the most important of which is fish of the scombroid family and is the result of microbial activity. Specific microbial strains are known to produce the enzyme histidine decarboxylase, which converts the amino acid histidine to histamine. Histamine (scombroid) poisoning is one of the commonest food intoxications associated with seafood in both the USA and England and Wales. Although detailed records are not available, the disease is of world-wide occurrence and there is a good evidence that the number of histamine poisoning cases is under reported. Histamine formation in fish can be controlled by proper handling and cold storage. The allergic response can be treated with antihistamines, drugs known to possess histamine antagonistic character. This chapter provides an insight into the issues related to histamine and scombroid poisoning.