Scombrotoxin and scombrotoxin-like poisoning from canned fish

Abstract

SUMMARYA number of scombrotoxin poisoning incidents which have recently occurred in the UK following the consumption of canned fish have been investigated. Symptoms are described and the relationship between the histamine content of incriminated samples and toxicity is discussed.

Scombrotoxic fish poisoning in Britain: features of over 250 suspected incidents from 1976 to 1986

“…The decrease over the years in the number of outbreaks with > 5 mg % histamine (Table 3) is encouraging, as it implies that previous reports (Gilbert et al 1980;Murray, Hobbs & Gilbert, 1982) (Lerke et al, 1978) that the distribution of histamine in spoiling tuna is quite uneven, varying more than fourfold over a distance of 3 cm in length, and being considerably higher near the gut cavity than at other locations.…”

“…The results of histamine analysis expressed as mg/100 g fish (mg %) are presented in Table 2, where they have been divided into the following categories: (Murray, Hobbs & Gilbert, 1982 …”

“…The following year, 1980, saw an increase in canned fish incidents involving tuna and sardines (Murray, Hobbs & Gilbert, 1982). Whereas the tuna originated from a number of countries, the canned sardines all came from Morocco, and further investigation led to the discovery of unsatisfactory practices in certain Moroccan sardine canneries which have subsequently been rectified (Ababouch, Alaoui & Busta, 1986).…”

“…Other manifestations include rash of the face and neck, itching, dizziness, diarrhoea, nausea and vomiting. In a study of 26 incidents in Britain the symptoms most frequently experienced were rash, flushing and a burning sensation in the mouth (Murray, Hobbs & Gilbert, 1982).…”

“…The first detailed account in Britain was given by Cruickshank & Williams (1978). Since then the problem has become well recognized in this country and several reports have been published (Gilbert et al 1980;Murray, Hobbs & Gilbert, 1982;Turnbull & Gilbert, 1982). Even in countries with good records of foodborne disease, the condition is incompletely reported because it is usually a mild illness of short duration and also because the symptoms are often misdiagnosed as a food allergy.…”