Abstract Scombroid fish poisoning is an acute syndrome resulting from consumption of fish containing high levels of histamine. This report summarizes investigations of two outbreaks of scombroid fish poisoning in Illinois and South Carolina in 1988. Illinois. On February 26, 1988, eight cases of scombroid fish poisoning occurred in Chicago in five patrons and three employees of a private club who had eaten a buffet lunch. Six of the ill persons experienced symptoms that included headache, nausea, flushing, dizziness, and diarrhea 90 minutes after the meal. The median duration of symptoms was 9.5 hours. Investigation by the Illinois Department of Public Health revealed that seven of the ill persons had eaten mahi mahi with dill sauce; the eighth had eaten the dill sauce scraped from the serving pan that held the fish. Three persons noted that the fish tasted "Cajun," and one stated that it had a hot or spicy taste. References 1. Etkind P, Wilson ME, Gallagher K, Cournoyer J, Working Group on Foodborne Illness Control. Bluefish-associated scombroid poisoning: an example of the expanding spectrum of food poisoning from seafood . JAMA 1987;258:3409-10.Crossref 2. Taylor SL. Histamine food poisoning: toxicology and clinical aspects . CRC Crit Rev Toxicol 1986;17:91-128.Crossref 3. Hughes JM, Merson MH. Fish and shellfish poisoning . N Engl J Med 1976;295:1117-20.Crossref 4. Blakesley ML. Scombroid poisoning: prompt resolution of symptoms with cimetidine . Ann Emerg Med 1983;12:104-6.Crossref 5. Bartholomew BA, Berry PR, Rodhouse JC, Gilbert RJ, Murray CK. Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986 . Epidemiol Infect 1987;99:775-82.Crossref 6. Food and Drug Administration. Defect action levels for histamine in tuna; availability of guide . Federal Register 1982;47:40487.
Archives of Dermatology – American Medical Association
Published: Aug 1, 1989