Scombroid (Histamine) Poisoning — Vocabulary

Vocabulary flashcards covering key concepts about scombroid poisoning, histamine toxin, implicated fish, symptoms, and prevention.

Scombroid poisoning

Illness caused by ingestion of fish with high histamine levels produced by bacteria during time-temperature abuse; histamine cannot be destroyed by freezing, cooking, smoking, or curing.

Histamine

Toxin (biogenic amine) responsible for scombroid poisoning; formed in fish when bacteria on the fish time-temperature abuse metabolize amino acids.

Time-temperature abuse

Improper storage or preparation of fish that allows bacteria to grow and produce histamine, leading to toxin formation.

Fish commonly linked with histamine toxin

Tuna, bonito, mackerel, and mahimahi.

Most important prevention measure

Purchasing from approved, reputable suppliers.

Prevention: proper storage and handling

Prevent time-temperature abuse during storage and prepping to avoid toxin formation.

Initial symptoms of scombroid poisoning

Reddening of the face and neck, sweating, headache, and a burning or tingling sensation in the mouth or throat.

Later symptoms of scombroid poisoning

Diarrhea and vomiting may occur.

Heat and processing resistance of histamine

Histamine toxin cannot be destroyed by freezing, cooking, smoking, or curing.

Cause of histamine formation in fish

Bacteria on fish produce histamine when the fish is time-temperature abused.