26 results match your criteria Toxicity Scombroid

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[Three cases of scombroid poisoning].

Ann Dermatol Venereol 2018 Jan 18;145(1):29-32. Epub 2017 Sep 18.

Service de dermatologie-infectiologie, hôpital de Fréjus-Saint-Raphaël, 240, avenue de Saint-Lambert, 83600 Fréjus, France. Electronic address:

Introduction: Scombroid poisoning is a poorly known type of food poisoning due to the presence of histamine in spoiled fish of the Scombridae family. We report 3 cases of scombroid poisoning seen at the Fréjus-Saint-Raphaël hospital in the Var region.

Observations: Within around thirty minutes of eating a meal containing tuna, three patients presented varied symptoms: malaise, itchy rash, headache, and for two of them, nausea. Read More

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http://dx.doi.org/10.1016/j.annder.2017.07.007DOI Listing
January 2018
4 Reads

Rare Death Via Histamine Poisoning Following Crab Consumption: A Case Report.

J Forensic Sci 2018 May 17;63(3):980-982. Epub 2017 Aug 17.

School of Forensic Medicine, Kunming Medical University, Kunming, China.

Histamine poisoning (scombroid food poisoning) is a toxicity syndrome that results from eating spoiled fish. To date, however, few poisoning (or mortality) cases have been reported in relation to crab consumption. Here, we describe a very uncommon case in which a 37-year-old woman and her 14-year-old son ate cooked crabs (Scylla serrata), resulting in the death of the female. Read More

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http://dx.doi.org/10.1111/1556-4029.13611DOI Listing
May 2018
13 Reads

Histamine food poisonings: A systematic review and meta-analysis.

Crit Rev Food Sci Nutr 2018 May 2;58(7):1131-1151. Epub 2017 Jun 2.

a Dipartimento di Scienze Veterinarie per la Salute , la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano , Milano , Italy.

Objective: The aim of this study was to assess the mean of histamine concentration in food poisoning.

Design: Systematic review and meta-analysis of reports published between 1959 and 2013.

Study Selection: Main criteria for inclusion of studies were: all report types that present outbreaks of "histamine poisoning' or "scombroid syndrome" from food, including histamine content and type of food. Read More

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http://dx.doi.org/10.1080/10408398.2016.1242476DOI Listing
May 2018
2 Reads

Determination of trans- and cis-urocanic acid in relation to histamine, putrescine, and cadaverine contents in tuna (Auxis Thazard) at different storage temperatures.

J Food Sci 2015 Feb 13;80(2):T479-83. Epub 2015 Jan 13.

Dept. of Food Science, Faculty of Food Science and Technology, Univ. Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia; Biotechnology Dept, Iranian Research Organization for Science and Technology, Tehran, Iran.

Scombroid fish poisoning is usually associated with consumption of fish containing high levels of histamine. However, reports indicate that some cases have responded to antihistamine therapy while ingested histamine levels in these cases were low. Potentiation of histamine toxicity by some biogenic amines, and release of endogenous histamine by other compounds such as cis-urocanic acid (UCA) are some hypotheses that have been put forth to explain this anomaly. Read More

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http://dx.doi.org/10.1111/1750-3841.12752DOI Listing
February 2015
9 Reads

Rapid detection of chemical hazards (toxins, dioxins, and PCBs) in seafood.

Crit Rev Food Sci Nutr 2014 ;54(11):1473-528

a Department of Agriculture Ichthyology and Aquatic Environment, Faculty of Agriculture , University of Thessaly, Fytokou Str, Nea Ionia Magnessias , Volos 38446 , Hellas , Greece.

Among the various hazards occurring in fish and seafood chemical hazards and in particular toxins (ciguatera, scombroid fish poisoning, paralytic shellfish poisoning, neurotoxic (brevetoxic) shellfish poisoning, puffer fish poisoning, diarrhetic shellfish poisoning) have an important place in food poisoning cases. On the other hand, some of the chemical hazards are often due to the pollution of the environment (heavy metals, dioxins, polychlorinated biphenyls, and halogenated aromatic hydrocarbons) and their detection is neither rapid nor facile. As a result there was a great need for developing new rapid and effective methods toward the chemical hazards determination mainly because of their high toxicity. Read More

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http://dx.doi.org/10.1080/10408398.2011.641132DOI Listing
November 2014
7 Reads
5.180 Impact Factor

Identification and management of toxicological hazards of street foods in developing countries.

Food Chem Toxicol 2014 Jan 9;63:143-52. Epub 2013 Nov 9.

Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy.

Street food vending represents an important food security strategy for low-income communities worldwide. However, no comprehensive risk analysis framework yet exists as regards specific aspects of chemical/toxicological hazards in street foods. Indeed, all steps of street food production and vending can be vulnerable, from the selection of raw materials, through to the storage and preparation of meals and even the vending site, often exposed to urban pollutants. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S02786915130072
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http://dx.doi.org/10.1016/j.fct.2013.10.047DOI Listing
January 2014
12 Reads

A case of histamine fish poisoning in a young atopic woman.

J Gen Intern Med 2012 Jul 31;27(7):878-81. Epub 2012 Jan 31.

Department of Medicine, University of Calgary, Calgary, AB, Canada.

Histamine fish poisoning, also known as scombroid poisoning, is a histamine toxicity syndrome that results from eating specific types of spoiled fish. Although typically a benign syndrome, characterized by self-limited flushing, headache, and gastrointestinal symptoms, we describe a case unique in its severity and as a precipitant of an asthma exacerbation. A 25-year-old woman presented to the emergency department (ED) with one hour of tongue and face swelling, an erythematous pruritic rash, and dyspnea with wheezing after consuming a tuna sandwich. Read More

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http://dx.doi.org/10.1007/s11606-012-1996-6DOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3378730PMC
July 2012
5 Reads

A large outbreak of scombroid fish poisoning associated with eating yellowfin tuna (Thunnus albacares) at a military mass catering in Dakar, Senegal.

Epidemiol Infect 2012 Jun 30;140(6):1008-12. Epub 2011 Aug 30.

Direction Interarmées du Service de Santé, Forces Françaises du Cap-Vert, Sénégal.

On 26 November 2010, an outbreak of scombroid fish poisoning occurred in the French Armed Forces in Dakar, Senegal. This chemical intoxication, due to high histamine concentration in fish, is often mistaken for an allergic reaction. A case-control study was undertaken including the 71 cases and 78 randomly selected controls among lunch attendees. Read More

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http://dx.doi.org/10.1017/S0950268811001701DOI Listing
June 2012
4 Reads

Biogenic amines in fish, fish products and shellfish: a review.

Authors:
Ljerka Prester

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011 Nov 11;28(11):1547-60. Epub 2011 Aug 11.

Institute for Medical Research and Occupational Health, Zagreb, Croatia.

Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption on human health such as protection against coronary heart disease and certain cancer may be offset by fish decomposition and the formation of chemical contaminants such as biogenic amines. There are several toxicological effects of biogenic amines on humans, especially histamine. Read More

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http://dx.doi.org/10.1080/19440049.2011.600728DOI Listing
November 2011
4 Reads

Scombroid poisoning: a review.

Toxicon 2010 Aug 10;56(2):231-43. Epub 2010 Feb 10.

ATC, PRL-NW, USFDA, 22201 23rd Dr S.E. Bothell, WA 98021, United States.

Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Read More

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http://dx.doi.org/10.1016/j.toxicon.2010.02.006DOI Listing
August 2010
96 Reads

Detection of gram-negative histamine-producing bacteria in fish: a comparative study.

J Food Prot 2009 Sep;72(9):1987-91

Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, c/o Center for Marine Sciences and Technology, 303 College Circle, Morehead City, North Carolina 28557, USA.

Poisoning due to ingestion of foods with elevated levels of biogenic amines (histamine, putrescine, cadaverine, and tyramine) is well documented. Histamine fish poisoning largely is due to growth of naturally occurring bacteria associated with scombroid fish species. A rapid and reliable method is needed to screen for the presence of histamine-forming bacteria in fish. Read More

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September 2009
13 Reads

Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation--a review.

Crit Rev Food Sci Nutr 2009 Apr;49(4):369-77

School of Land, Crop and Food Sciences, University of Queensland, Brisbane, Australia.

Biogenic amines are non-volatile amines formed by decarboxylation of amino acids. Although many biogenic amines have been found in fish, only histamine, cadaverine, and putrescine have been found to be significant in fish safety and quality determination. Despite a widely reported association between histamine and scombroid food poisoning, histamine alone appears to be insufficient to cause food toxicity. Read More

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http://dx.doi.org/10.1080/10408390802067514DOI Listing
April 2009
17 Reads

Scombroid fish poisoning in Israel, 2005-2007.

Isr Med Assoc J 2008 Nov;10(11):789-92

Israel Poison Information Center, Rambam Health Care Campus, Haifa, Israel.

Background: Scombroid fish poisoning is an acute illness caused by consumption of fish containing high concentrations of histamine. Improper handling of fish leads to bacterial contamination. Bacterial enzymes convert histidine to histamine. Read More

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November 2008
5 Reads

Flushing associated with scombroid fish poisoning.

Dermatol Online J 2006 Oct 31;12(6):15. Epub 2006 Oct 31.

Department of Dermatology, Hospital del Mar, IMAS, Barcelona, Spain.

Scombroid poisoning is a form of toxicity caused by the ingestion of spoiled dark-flesh fishes, mainly of the scombroid family. The clinical picture is secondary to histamine toxicity, manifested as flushing, headache, palpitations, and abdominal cramps. The diagnosis is established on the basis of these typical clinical manifestations and fish-ingestion history. Read More

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October 2006
5 Reads

Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection.

J Chromatogr A 2004 Apr;1032(1-2):73-7

Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, Via Appia Nuova 1411, 00178 Rome, Italy.

Some biogenic amines, such as putrescine, cadaverine, spermidine and histamine, have been found to be useful as quality indices for the decomposition of fish, so research on the simultaneous analysis of various biogenic amines in food is of interest and importance. The intake of histamine may cause an allergic intoxication known as "scombroid poisoning" while secondary biogenic amines can potentiate the toxicity of histamine and in addition can react with nitrite to form carcinogenic nitrosamines. A new method for the simultaneous determination of underivatized biogenic amines based on ion-exchange chromatography with conductivity detector has been developed. Read More

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April 2004
7 Reads

Marine Neurotoxins: Ingestible Toxins.

Curr Treat Options Neurol 2004 Mar;6(2):105-114

Section of Neurology, Dartmouth-Hitchcock Medical Center, One Medical Center Drive, Lebanon, NH 03756, USA.

Fish and shellfish account for a significant portion of food-borne illnesses throughout the world. In general, three classes of diseases result from seafood consumption--intoxication, allergies, and infections. In this review, the authors discuss several seafood-borne toxins, including domoic acid, which acts on the central nervous system. Read More

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March 2004
4 Reads

Something fishy: six patients with an unusual cause of food poisoning!

Authors:
Michael Hall

Emerg Med (Fremantle) 2003 Jun;15(3):293-5

Emergency Department, The Canberra Hospital, Garran, Australian Capital Territory, Australia.

Scombroid fish poisoning is a clinical syndrome attributed to the ingestion of contaminated fish. A toxin or toxins, known as scombrotoxin, result from decomposition by endogenous flora of the amino acid histidine liberating bioactive amines, predominantly histamine. The presentation has features of histamine toxicity, typically with urticaria, flushing, headache, abdominal cramps, diarrhoea and vomiting. Read More

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June 2003
2 Reads

Ciguatera poisoning: a global issue with common management problems.

Authors:
J Y Ting A F Brown

Eur J Emerg Med 2001 Dec;8(4):295-300

Department of Emergency Medicine, Princess Alexandra Hospital, Brisbane, Queensland, Australia.

Ciguatera poisoning, a toxinological syndrome comprising an enigmatic mixture of gastrointestinal, neurocutaneous and constitutional symptoms, is a common food-borne illness related to contaminated fish consumption. As many as 50000 cases worldwide are reported annually, and the condition is endemic in tropical and subtropical regions of the Pacific Basin, Indian Ocean and Caribbean. Isolated outbreaks occur sporadically but with increasing frequency in temperate areas such as Europe and North America. Read More

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December 2001
4 Reads

Poisonings: food, fish, shellfish.

Emerg Med Clin North Am 1997 Feb;15(1):157-77

Department of Emergency Medicine, University of Pennsylvania Medical Center, Philadelphia, USA.

Not every traveler who gets sick away from home has an infection; some are poisoned. This article describes common and dangerous illnesses caused by food-borne toxins. It explores the toxic illnesses acquired from fish or seafood, including scombroid, ciguatera, pufferfish toxicity, and a variety of shellfish poisonings. Read More

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February 1997
2 Reads

Scombroid poisoning. A report of seven cases involving the Western Australian salmon, Arripis truttaceus.

Authors:
D R Smart

Med J Aust 1992 Dec 7-21;157(11-12):748-51

Hyperbaric Medicine Unit, Fremantle Hospital, WA.

Objective: To present the clinical findings of scombroid poisoning due to ingestion of the Western Australian salmon, Arripis truttaceus, occurring in two separate outbreaks involving seven patients. Both outbreaks occurred in March and the fish had been caught in South Australian waters.

Clinical Features: Onset of symptoms in all patients occurred within half an hour of ingestion of the affected fish. Read More

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January 1993
7 Reads

Evidence that histamine is the causative toxin of scombroid-fish poisoning.

N Engl J Med 1991 Mar;324(11):716-20

Department of Pharmacology, Vanderbilt University, Nashville, TN 37232-6602.

Background: The highest morbidity worldwide from fish poisoning results from the ingestion of spoiled scombroid fish, such as tuna and mackerel, and its cause is not clear. Histamine could be responsible, because spoiled scombroid fish contain large quantities of histamine. Whether histamine is the causative toxin, however, has remained in question. Read More

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http://dx.doi.org/10.1056/NEJM199103143241102DOI Listing
March 1991
5 Reads

The histamine content of oriental foods.

Food Chem Toxicol 1989 May;27(5):283-7

Mast Cell Physiology Section, National Institute of Allergy and Infectious Diseases, Bethesda, MD 20892.

Several of the symptoms of scombroid poisoning (i.e. histamine toxicity) resemble those observed in people suffering from Chinese restaurant syndrome. Read More

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http://ac.els-cdn.com/0278691589901294/1-s2.0-02786915899012
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May 1989
5 Reads

[Hygiene and health importance of histamine as an unhealthy factor in several food products].

Ann Ig 1989 May-Aug;1(3-4):637-46

Epidemiologic reports on food-borne diseases from different countries show not infrequently outbreaks due to histamine toxicity. The Authors were interested in assessing the relative importance of this nosological entity in Italy and made a global review of old and recent literature on the subject referring also their earliest data on a recently performed laboratory work. Several foods can show histamine contents potentially toxic for man; amongst the most frequently incriminated products fish, especially the scombroid species (tuna, mackerel), plays a pre-eminent role in the etiology of the so called scombrotoxic fish poisoning. Read More

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May 1990
1 Read

Histamine food poisoning: toxicology and clinical aspects.

Authors:
S L Taylor

Crit Rev Toxicol 1986 ;17(2):91-128

Histamine poisoning can result from the ingestion of food containing unusually high levels of histamine. Fish are most commonly involved in incidents of histamine poisoning, although cheese has also been implicated on occasion. The historic involvement of tuna and mackerel in histamine poisoning led to the longtime usage of the term, scombroid fish poisoning, to describe this food-borne illness. Read More

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http://dx.doi.org/10.3109/10408448609023767DOI Listing
November 1986
1 Read
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