injuries poisoning
Fish Poisoning and Shellfish Poisoning
Scombroid poisoning
Scombroid poisoning is caused by high histamine levels in fish flesh due to bacterial decomposition after the fish is caught. Commonly affected species include Tuna Mackerel Bonito Skipjack Mahi mahi The fish may taste peppery or bitter. Facial flushing and possibly nausea, vomiting, epigastric pain, and urticaria occur within a few minutes of eating and resolve within 24 hours. Symptoms are often mistaken for those of a seafood allergy. Unlike other fish poisonings, this poisoning can be prevented by properly storing the fish after it is caught. Treatment may include Antihistamines and 