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Consumer Centre > Causes of Food Borne Illness FOOD SAFETY FACTS ON SCOMBROID POISONING
Several illnesses are associated with the consumption of tainted, decomposed or
unwholesome fish and fish products, including shellfish. These include illnesses caused by
fish which carry bacteria or other microorganisms, and illnesses caused by fish
contaminated with toxins.
What is Scombroid Poisoning?
- Scombroid Poisoning is an allergic type reaction to high levels of histamine in fish.
- When certain fish, especially scombroid fish, start to decompose, histamine is formed.
- Histidine, a naturally-occurring amino acid, is converted into histamine by an enzyme
produced by certain bacteria. Histamine, in small doses, is necessary for the proper
functioning of the human immune system. However, histamine may trigger severe allergic
reactions when consumed in high doses.
- The presence of high levels of histamine always indicates that decomposition has
occurred, even if the decomposition is not obvious. Toxic amounts of histamine can form
before a fish smells or tastes bad.
What are the symptoms of scombroid poisoning?
- The most commonly reported symptoms of Scombroid Poisoning include rash, flushed skin,
facial swelling, nausea, vomiting, diarrhea, headache, dizziness, a peppery taste in the
mouth, burning throat, stomach pain, itchy skin, tingling, and palpitations.
- Symptoms can occur immediately to several hours after consumption of food with high
levels of histamine. They typically last for a few hours, but in certain cases can last
for several days, and may require administration of antihistamines.
Where could I come into contact with scombroid poisoning?
- The most common source of Scombroid Poisoning is fish of the Scombridae
and Scomberesocidae families, known as scombroid
fish, which includes tuna, bonito and mackerel. These fish have large amounts of
free histidine that may be converted to histamine during storage.
- Scombroid Poisoning can also be caused by marlin and fish of other families, such as Clupeidae (herring, sardines), and Coryphaenidae
(mahi-mahi), or even other foods such as cheese.
What can I do to protect myself and my family?
- Histamine formation in fish depends on the temperature at which the fish is kept from
the time it is caught until it is consumed. Therefore, in order to avoid Scombroid
Poisoning, it is very important to transport and store fish under refrigeration.
- Cooking or other heat treatments (such as canning or smoking) do not destroy histamine.
- Fish products should only be bought from known, reputable retail outlets.
- If you think you have symptoms of Scombroid Poisoning, consult your physician.
What are fish processors doing to protect consumers?
- Since 1992, all federally registered fish processing plants must participate in the
Quality Management Program (QMP), where the plant must assume responsibility for ensuring
that their facilities and products meet federal quality and safety requirements.
- Each plant must develop its own QMP which identifies critical points in the processing
chain where control measures must be in place to ensure that products comply with
regulatory standards.
What is the Canadian Food Inspection Agency (CFIA) doing to protect consumers?
- CFIA regulates the processing of fish in all federally registered fish processing
plants. All plants that ship product from one province to another, or export to other
countries, must be registered with the CFIA.
- Fish plants are required to have a QMP in place and CFIA inspectors regularly conduct
verifications of QMPs to see if they meet the requirements of the Fish Inspection
Regulations.
- The CFIA also monitors imports of fish products and conducts regular inspections.
Imports must meet the same requirements as domestic products.
For more information on foodborne illness and safe food handling practices, visit the
Canadian Food Inspection Agency website at www.inspection.gc.ca
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P0033E-01
July 2001 |