Scromboid Poisoning – a food borne illness from the breakdown of muscle in certain fish types (Tuna, Mackerel, Mahi Mahi, Sardines, Anchovies, Amberjack and Marlin) which have been improperly stored or processed and has an increased risk of occurrence during the warmer months.
Scromboid is caused by increased histamine produced when there is a delay to chilling specific types of fish. Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea and can mimic an allergic reaction. Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two days. Rarely, breathing problems, difficulty swallowing, redness of the mouth, or an irregular heartbeat may occur. When storing or cooking fish the above types of fish, please take the appropriate measures to keep the fish cool and cooked efficiently. If you think you have eaten poisoned fish and have the above symptoms, contact GP Clinic on 24134.