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Histamine and Scombrotoxins.
Toxicon
October 2021
Applied Technology Center, Pacific Northwest Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, 22201 23rd Dr SE Bothell, WA, 98021, USA. Electronic address:
Article Synopsis
- Histamine intoxication occurs when the body's enzymes that break down histamine are overwhelmed, often due to dietary sources like certain fish or aged foods, leading to symptoms similar to allergies.
- This condition, known as scombrotoxin fish poisoning (SFP), arises when fish is improperly handled, allowing bacteria to convert free L-histidine into high concentrations of histamine.
- Proper fish handling is critical to prevent SFP, and methods for detecting histamine, such as validated HPLC techniques, have gained attention to ensure food safety.
Scombrotoxic Fish Poisoning Secondary to Tuna Ingestion.
Ir Med J
June 2018
South Lee Environmental Health Services, HSE- South, Cork, Ireland.
Scombrotoxic poisoning results from the improper handling and refrigeration of fish containing naturally occurring histidine. Scombroid fish species such as tuna, mackerel and swordfish contain histidine, which is converted to histamine when inadequately chilled. European legislation states that scombroid fish species should be tested for the presence of histamine and mean values should be <100mg/kg1.
View Article and Find Full Text PDFScombrotoxic fish poisoning.
J Public Health (Oxf)
March 2006
Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK.
Effects of on-board and dockside handling on the formation of biogenic amines in mahimahi (Coryphaena hippurus), skipjack tuna (Katsuwonus pelamis), and yellowfin tuna (Thunnus albacares).
J Food Prot
January 2004
US Food and Drug Administration, Washington Seafood Laboratory, 8301 Muirkirk Road, Laurel, Maryland 20708, USA.
Article Synopsis
- Consumer illnesses caused by scombroid poisoning continue to arise from eating fish like tuna and mahimahi that have decayed bacteria, leading to high levels of biogenic amines, particularly histamine.
- * Research shows that histamine can indicate the risk of scombroid toxicity in fish, while other amines like cadaverine may also play a role.
- * The study found that temperature and incubation time significantly affect histamine production, with rapid increases noted at higher temperatures, while histidine decarboxylase activity in frozen fish can further elevate histamine levels upon thawing.
Food poisoning associated with biotoxins in fish and shellfish.
Curr Opin Infect Dis
October 2003
Division of Gastrointestinal Infection, Health Protection Agency Central Public Health Laboratory, London, UK.
Purpose Of Review: In recent times the number of blooms of algae that produce toxins has increased in frequency, intensity and geographical distribution. This review describes some of the illnesses caused by fish and shellfish contaminated with toxins produced by marine algae and by bacteria.
Recent Findings: The increase in toxic algal blooms may be a result of increased awareness, aquaculture, eutrophication, or transport of cysts in ship ballast.
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