Journal
CUREUS JOURNAL OF MEDICAL SCIENCE
Volume 13, Issue 9, Pages -Publisher
SPRINGERNATURE
DOI: 10.7759/cureus.18394
Keywords
diarrhea; rash; tachycardia; antihistamine; fish; ekg; poisoning; anaphylaxis; histamine; scombroid
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Scombroid poisoning is a common form of food poisoning caused by high histamine content in fresh, canned, or smoked fish due to improper handling and storage, with a short incubation period and severe symptoms.
Scombroid poisoning is a common form of food poisoning related to fresh, canned, or smoked fish ingestion with high histamine content as a result of improper handling and storage. The incubation period for this type of fish poisoning is relatively short (ranges from a few minutes to hours). We present a case of a 53 year-old male who developed severe symptoms of scombroid poisoning minutes after ingesting an ahi tuna salad in a local restaurant.
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