Scombroid poisoning is a type of food intoxication caused by the consumption of scombroid and scombroid-like marine fish species that have begun to spoil with the growth of particular types of food bacteria. A few additional species have been implicated, but they are of less concern relative to popular fish consumption. The suspect toxin is an elevated level of histamine generated by bacterial degradation of substances in the muscle protein. This natural spoilage process is thought to release additional by-products which potentiate the toxic effect. The potential toxins are not destroyed by freezing, cooking, smoking, curing or canning.
Scombroid poisoning occurs wherever the particular marine fish species are eaten.
Annual reported occurrence in the United States through the last two decades has been somewhat consistent despite the increasingly popularity of fish, particularly tuna fish. Knowledge of the causative factors and controls have directed effective industry and regulatory responses to assure proper handling and monitoring for the species of concern. In annual reports scombroid poisonings still rank among the top four most often reported seafoodborne illnesses. No doubt consumer mishandling in recreational and home settings can contribute to the incidence, and food service establishments must be better advised in product selection and handling. Confirmation for scombroid poisoning is a simple histamine analysis of the suspect fish.