52 results match your criteria: "Toxicity Scombroid"
Development and validation of a rapid and simple HILIC-MS/MS method for the determination of biogenic amines in tuna fish.
J Chromatogr B Analyt Technol Biomed Life Sci
August 2024
Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Thessaloniki, 57001, Greece; School of Chemical Engineering, Aristotle University of Thessaloniki, 54636, Thessaloniki, Greece. Electronic address:
Article Synopsis
- The production of biogenic amines (BAs) in fish, affecting quality and safety, is influenced by harvesting techniques and handling, with dark-meat fish like tuna being most associated with histamine poisoning.
- A rapid HILIC-MS/MS method developed for analyzing BAs such as putrescine, cadaverine, histamine, and tyramine in tuna samples demonstrated high accuracy and precision in measurements.
- The study found that the analyzed tuna samples posed no risk of toxic effects from BAs, indicating the method is useful for routine safety analysis in fish products.
Fish Allergy and Related Conditions in Children: A Review.
Curr Pediatr Rev
February 2024
Clinica Pediatrica, Azienda Ospedaliero-Universitaria, Department of Medicine and Surgery, University of Parma, Parma, Italy.
Article Synopsis
- - Fish allergy is a common food allergy in kids that can continue into adulthood, causing severe reactions like anaphylaxis and having negative effects on nutrition and mental health due to dietary restrictions.
- - Recent research is focusing on better diagnostic tools and potential immunotherapy methods using hypoallergenic proteins, aiming to improve treatment outcomes for fish allergy sufferers.
- - The review covers the different types of immunological and non-immunological reactions to fish, including their symptoms, diagnosis, and management strategies.
Scombroid Poisoning: An Overview for the Emergency Nurse Practitioner.
Adv Emerg Nurs J
February 2023
University of Miami School of Nursing & Health Studies, Coral Gables, Florida (Drs Gonzalez, Ortega, and Crenshaw); The Ohio State University College of Nursing, Columbus (Dr McGhee); and University of South Florida College of Nursing, Tampa (Dr Nadeau).
Article Synopsis
- Scombroid poisoning occurs when fish not stored properly allow bacteria to turn histidine into histamine, leading to toxicity.
- Cooking or freezing the fish does not eliminate histamine, making it unsafe to eat.
- Symptoms include skin reactions, gastrointestinal issues, and allergy-like responses; healthcare providers need to accurately diagnose and treat scombroid poisoning, distinguishing it from fish allergies.
The potential mechanism of histamine-inducing cardiopulmonary inflammation and apoptosis in a novel oral model of rat intoxication.
Toxicology
January 2023
Department of Pathology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.
Article Synopsis
- - Histamine (HIS) is linked to dangerous allergic reactions, and this study investigates its toxic effects on the lungs and heart in rats, simulating scombroid poisoning through repeated oral doses.
- - Fifteen rats were divided into three groups, receiving either distilled water, daily doses of 250 mg/kg HIS, or weekly doses of 1750 mg/kg HIS for 14 days, leading to notable toxicity in their heart and lung tissues.
- - The findings showed that HIS caused inflammation, oxidative stress, and cell death in these organs, with significant changes in various biomarkers indicating damage, including increased iNOS and TNF-α proteins, and altered gene expressions related to inflammation and apoptosis.
Histamine elimination by a coupling reaction of fungal amine oxidase and bacterial aldehyde oxidase†.
Biosci Biotechnol Biochem
September 2022
Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, Japan.
Article Synopsis
- Histamine and other biogenic amines in fish cannot be removed through heating or chemical methods, necessitating alternative approaches for elimination.
- A new method combines fungal amine oxidase (FAO) and bacterial aldehyde oxidase (ALOX) to effectively convert histamine into harmless byproducts, achieving a 100% yield of imidazole 4-acetic acid.
- The presence of ALOX is crucial for the complete reaction, as its absence results in incomplete processing of detoxifying harmful amines.
Adult-onset mast cell activation syndrome following scombroid poisoning: a case report and review of the literature.
J Med Case Rep
December 2021
Comprehensive Asthma and Allergy, 200 S Broadway Suite 104, Tarrytown, NY, 10591, USA.
Article Synopsis
- Their activation can occur through immunoglobulin E (allergic reactions) or non-immunoglobulin E pathways, leading to either protective responses or excessive immune activity.
- Mast Cell Activation Syndrome (MCAS) is a complex condition marked by recurrent symptoms, elevated mast cell mediators, and effective treatment responses, indicating a loss of tolerance to benign stimuli and environmental factors.
Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang.
Int J Food Microbiol
February 2022
Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Australia.
Article Synopsis
- Pindang is a traditional Indonesian salted-boiled fish dish, made mainly from tuna and mackerel, but it poses a risk of histamine fish poisoning (HFP) due to high histamine levels produced by certain bacteria.
- The study focused on Klebsiella aerogenes T124, assessing how different salt concentrations (1.5 to 20% NaCl) and temperatures (10 to 30°C) affected the bacteria's growth rate and histamine production in both broth and mackerel.
- Results showed that treating mackerel with 6% NaCl and storing it at cooler temperatures (10-15°C) can inhibit the growth of this harmful bacteria, reducing the risk of toxic hist
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.
Acute coronary syndrome from scombroid poisoning: a narrative review of case reports.
Clin Toxicol (Phila)
January 2022
Department of Cardiology, University of Patras Medical School, Patras, Greece.
Article Synopsis
- - Scombroid syndrome is a toxic reaction from eating improperly stored fish tainted with bacteria that produce histamine, accounting for about 5% of food-related toxicities in the U.S., and can sometimes lead to acute coronary syndrome (ACS) upon hospital admission.
- - A literature review examined 19 patients from multiple studies to understand the pathophysiology, symptoms, and treatment of scombroid-related ACS, highlighting differences from other ischemic heart conditions.
- - Although scombroid syndrome is generally benign, it can pose risks for patients with previous heart issues or severe allergic reactions, as there is a potential for serious heart problems even in otherwise healthy individuals.
Hypervitaminosis A Following the Ingestion of Fish Liver: Report on 3 Cases from the Poison Control Center in Marseille.
Wilderness Environ Med
December 2020
Clinical Pharmacology, Poison Control Center, St Marguerite Hospital, Marseille, France; Aix-Marseille Univ, APHM, INSERM, IRD, SESSTIM, St Marguerite Hospital, Clinical Pharmacology, Poison control Center, Marseille, France.
Article Synopsis
- In European countries, vitamin A toxicity usually comes from too many supplements, but there are rare cases from eating fish liver, as illustrated by three patients who suffered from poisoning after such consumption.
- The reported cases involved a 12-year-old girl, a 36-year-old pregnant woman, and a 62-year-old man, all experiencing symptoms like headaches, nausea, and skin peeling, with lab tests revealing high serum retinol in the girl.
- The findings highlight the risk of vitamin A poisoning from fish liver, especially for pregnant women, emphasizing the need for careful diet inquiries in patients showing symptoms to prevent misdiagnosis.
Flexible and Printed Electrochemical Immunosensor Coated with Oxygen Plasma Treated SWCNTs for Histamine Detection.
Biosensors (Basel)
April 2020
Faculty of Science and Technology, Free University of Bolzano-Bozen, 39100 Bolzano, Italy.
Article Synopsis
- Heterocyclic amine histamine is a foodborne toxicant primarily linked to "scombroid poisoning," formed from the microbial breakdown of the amino acid histidine.
- Researchers developed a flexible immunosensor using a silver electrode and single-walled carbon nanotubes (SWCNTs) to detect histamine directly in fish samples.
- The immunosensor demonstrated a high detection range (0.005 to 50 ng/mL), impressive accuracy (98.05% coefficient of determination), and excellent selectivity against similar compounds, making it an effective tool for food safety analysis.
Fluorescent immunoliposomal nanovesicles for rapid multi-well immuno-biosensing of histamine in fish samples.
Chemosphere
March 2020
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, 131028, India. Electronic address:
Article Synopsis
- Scombroid poisoning from fish-related products is a major concern due to histamine toxicity, making histamine level measurement critical for food safety.
- A study explored liposome-based methods to measure histamine, using two different procedures, with Method 2 proving more effective by achieving lower detection limits.
- Method 2 was validated on fresh and canned fish, showing reliable histamine recovery and specificity, indicating it could serve as an effective tool for monitoring food safety.
Determination of Histamine in Japanese Spanish Mackerel () Meat Implicated in a Foodborne Poisoning.
J Food Prot
October 2019
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan.
Article Synopsis
- - An incident of food poisoning in September 2014 affected seven people in Hualien County, Taiwan, linked to fried Japanese Spanish mackerel (JS mackerel) with extremely high histamine levels.
- - One raw fish sample had 3,318 ppm of histamine and a fried sample had 1,906 ppm, far exceeding the hazardous level of 500 ppm, suggesting histamine intoxication as the cause of illness.
- - Additionally, bacterial strains capable of producing histamine were identified, and testing of fish samples showed that 16.7% of raw fish exceeded the FDA's safe histamine level, marking the first report of JS mackerel-induced histamine intoxication in Taiwan. *
Non-ST-Elevation Myocardial Infarction-Like Syndrome in Scombroid Tuna Fish Poisoning.
Am J Cardiol
August 2019
Department of Clinical and Experimental Medicine, Cardiology Unit, Gaetano Martino University Hospital, Messina, Italy. Electronic address:
Article Synopsis
South African Marine Envenomations and Poisonings as Managed Telephonically by the Tygerberg Poisons Information Centre: A 20-Year Retrospective Review.
Wilderness Environ Med
June 2019
Division of Clinical Pharmacology, Stellenbosch University, Stellenbosch, South Africa.
Article Synopsis
- * Analysis of 311 calls revealed that most cases involved adults (81%) and often resulted in minor symptoms, with poisoning from ingestion being more common than envenomation.
- * The findings suggest that serious cases tend to be reported by healthcare professionals, highlighting the need for public health awareness campaigns about marine-related toxicology.
[Three cases of scombroid poisoning].
Ann Dermatol Venereol
January 2018
Service de dermatologie-infectiologie, hôpital de Fréjus-Saint-Raphaël, 240, avenue de Saint-Lambert, 83600 Fréjus, France. Electronic address:
Article Synopsis
- Scombroid poisoning is a type of food poisoning caused by high histamine levels in spoiled fish from the Scombridae family, like tuna, and often goes unrecognized.
- Three patients experienced symptoms such as malaise, rash, headache, and nausea shortly after consuming tuna, and their diagnosis was based on timing and symptoms.
- Treatment included antihistamines and corticosteroids, with symptoms typically resolving within a few hours; accurate diagnosis can be supported by measuring histamine levels in the fish or patient plasma.
Rare Death Via Histamine Poisoning Following Crab Consumption: A Case Report.
J Forensic Sci
May 2018
School of Forensic Medicine, Kunming Medical University, Kunming, China.
Article Synopsis
- * Toxicological tests showed extremely high histamine levels in the crab and the mother's intestinal content, indicating severe poisoning.
- * Investigations concluded that the crabs were spoiled, confirming that the mother's death was due to lethal histamine intoxication.
Histamine food poisonings: A systematic review and meta-analysis.
Crit Rev Food Sci Nutr
May 2018
a Dipartimento di Scienze Veterinarie per la Salute , la Produzione Animale e la Sicurezza Alimentare, Università degli Studi di Milano, Milano , Italy.
Article Synopsis
- The study aimed to evaluate the average histamine concentrations found in food poisoning incidents, focusing specifically on outbreaks related to histamine poisoning or scombroid syndrome from various foods.
- A systematic review and meta-analysis were conducted, incorporating 55 reports from 1959 to 2013, resulting in 103 documented incidents with a mean histamine concentration of 1107.21 mg/kg.
- The research found a significant level of histamine in the food samples, particularly from tuna and Istiophoridae species, while no direct associations were established between poisoning and factors like gender or alcohol consumption; limitations in the existing studies were also noted.
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
February 2015
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.
Article Synopsis
Rapid detection of chemical hazards (toxins, dioxins, and PCBs) in seafood.
Crit Rev Food Sci Nutr
November 2014
a Department of Agriculture Ichthyology and Aquatic Environment, Faculty of Agriculture , University of Thessaly, Fytokou Str, Nea Ionia Magnessias , Volos 38446 , Hellas , Greece.
Article Synopsis
- Chemical hazards in fish and seafood, particularly toxins, play a significant role in food poisoning incidents.
- Environmental pollution introduces additional chemical hazards like heavy metals and dioxins, which are difficult to detect quickly.
- This review discusses new detection techniques for these hazards, along with their detection limits, supported by extensive tables and insights on the risk associated with these toxins in food safety.
Identification and management of toxicological hazards of street foods in developing countries.
Food Chem Toxicol
January 2014
Food and Veterinary Toxicology Unit, Department of Veterinary Public Health and Food Safety, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy.
Article Synopsis
- * Vulnerabilities in street food production include poor quality raw materials, inadequate storage, and contamination from pollutants, which can lead to harmful substances being present in the food.
- * The text suggests that raising awareness and implementing tailored prevention measures are essential for ensuring the safety of street foods, addressing both chemical and biological risk factors.
Ciguatera and scombroid fish poisoning in the United States.
Foodborne Pathog Dis
December 2013
1 National Center for Environmental Health/Agency for Toxic Substances and Disease Registry, Centers for Disease Control and Prevention, Atlanta, Georgia .
Article Synopsis
- Ciguatera and scombroid fish poisoning are significant causes of foodborne illness in the U.S., but existing surveillance systems often overlook their true impact on human health.
- The study analyzed data from various reports between 2000-2009, adjusting for underreporting to provide a more accurate estimate of the illnesses, hospitalizations, and deaths caused by these poisonings.
- Results suggest that annually, there are approximately 15,910 cases of ciguatera poisoning and 35,142 cases of scombroid poisoning, indicating a much higher prevalence than officially recorded.
Surveillance for foodborne disease outbreaks - United States, 1998-2008.
MMWR Surveill Summ
June 2013
Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases, USA.
Article Synopsis
- Foodborne diseases affect about 48 million people in the U.S. yearly, with 9.4 million cases linked to known pathogens, prompting the CDC to maintain a surveillance program for tracking outbreaks.
- Between 1998 and 2008, the CDC recorded 13,405 foodborne disease outbreaks resulting in over 273,000 illnesses, 9,100 hospitalizations, and around 200 deaths, with viruses and bacteria being the primary causes.
- State and local public health agencies collect and report outbreak data to the CDC through an electronic system, allowing for better understanding and management of foodborne illness sources and risks.
A case of histamine fish poisoning in a young atopic woman.
J Gen Intern Med
July 2012
Department of Medicine, University of Calgary, Calgary, AB, Canada.
Article Synopsis
- Histamine fish poisoning, or scombroid poisoning, occurs from consuming spoiled fish and usually leads to mild symptoms like flushing and gastrointestinal issues.
- A 25-year-old woman experienced severe symptoms including facial swelling, rash, and breathing difficulties after eating a tuna sandwich, requiring hospital admission.
- Although treated and discharged within 24 hours, she was readmitted shortly afterward due to an asthma attack, facing ongoing asthma complications afterward.