This
is the most common form of seafood poisoning.
This
is caused by fish with dark or red meat (mackerel, tuna, bouito,
albacore, and
skip jack), which contain a large amount of histadine.
If
the fish spoils bacteria will convert histadine into histamine.
These
fish have a peppery, metallic, taste.
The
histamine is not affected by cooking.
Symptoms
start 3 hours after eating fish and include flushing, burning,
tingling of the mouth, abdominal pain, nausea, vomiting, headache,
thirst, wheezing, and itchy hives.
All
these symptoms are of severe allergies, which may last 3-4
hours.
The
diagnosis is made on history and symptoms.
Anti-histamine
is used to treat.
Scombroid
Poisoning links
Scuba-doc.com http://www.scubadoc.com/scomlnks.htm
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