Scombrotoxic fish poisoning

Scombrotoxic fish poisoning

Scombrotoxic fish poisoning is caused by toxins which accumulate in the body of some fish, including tuna, mackerel, sardines, pilchards, herring, anchovies and slalom, during storage, especially about 4°C. The onset period is between 10 minutes and 3 hours. Symptoms last up to 8 hours and include headache, nausea, vomiting, abdominal pain, a rash on the face and neck, a burning or peppery sensation in the mouth, sweating and diarrhoea. Problems arise in canning fish as, once formed, the toxin is very heat-resistant and will not be destroyed during processing. Refrigerated storage of fish should prevent toxin formation.

ADD PHOTO OF TINNED FISH