What is Scombroid?
Scombroid poisoning is a type of food poisoning that happens when someone eats fresh, canned, or smoked fish that has been improperly processed or stored. Improper storage leads to accumulation of the substance histamine, which causes the reaction.
These fish often appear normal but may have a peppery taste when eaten. The scombroid toxin is heat stable so cooking the fish will not prevent toxicity.
The most common types of seafood implicated in scombroid poisoning include:
• tuna
• anchovies
• amberjacks
• mackerel
• mahi-mahi
• bluefish
• sardines
• swordfish
Common symptoms of scombroid poisoning include:
• red itchy rash
• swelling
• burning taste
• sweating
• dizziness
• hives
This reaction looks like an allergic reaction but is not a true allergy.
More severe symptoms of scombroid poisoning include:
• blurred vision
• swelling that can include the face, lips, and/or tongue
• trouble breathing/shortness of breath
Serious effects are rare, and most reactions are primarily a red, itching rash.
Symptoms develop quickly (usually within 1-3 hours) and usually resolve on their own within 12-48 hours. The symptoms are not infectious, so you cannot catch this from someone.
Prevention and first aid for scombroid poisoning:
Make sure to safely store and prepare all food, especially seafood. If you have symptoms of scombroid poisoning, you can take over-the-counter antihistamines like Benadryl® (diphenhydramine) as directed on the packaging to relieve some symptoms.
If you have questions or think you or someone you know has scombroid poisoning, call North Carolina Poison Control at 1-800-222-1222 or chat from this site for further treatment advice.
Call 911 if you have difficulty breathing or swelling of face, mouth, lips, tongue, or neck.
