Histamine (Scombroid) Poisoning: background

- first recognized from ingestion of spoiled scrombroid group fish (tuna, mackerel, bonito); other types of fish have been linked to this type of poisoning (mahi-mahi, bluefish, marlin, escolar) - high level of free histidine in fish tissue - rapid growth of bacteria during temperature abuse of fish - bacteria convert the histidine to histamine via histidine decarboxylase enzyme - bacteria ex: Morganella, Klebsiella, Proteus spp. Enterobacter - FDA action level for histamine: 500 ppm in fish