scombroid

Contributions to the comparative study of the so-called scombroid fishes.

Scombroid syndrome can result from inappropriate handling of fish during storage or processing.

As can be seen from the graph on the right, they account for about half the total capture production of scombroid mackerels.

Just two species account for about 75% of the total catch of scombroid mackerels.

Scombroid poisoning can result from eating large oily fish which have sat around for too long before being refrigerated or frozen.

The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning.

This is termed scombroid food poisoning.

Scombroid food poisoning is a foodborne illness that results from eating spoiled (decayed) fish.

Three common health risks include substituting escolar for tuna, ciguatera toxins, and Scombroid food poisoning.

Let a yellow jack or tuna rest too long without refrigeration, and you risk scombroid poisoning, because histamines accumulate in the flesh of these fish.

Scombroid food poisoning is syndrome resembling an allergic reaction that occurs within a few hours of eating fish contaminated with scombrotoxin.

A non-infectious form of foodborne disease, scombroid poisoning, is due to histamine production by bacteria in spoiled food, particularly fish.

The type species for scombroid mackerels is the Atlantic mackerel, Scomber scombrus.

One of the toxic agents implicated in scombroid poisoning is histidine, which is broken down into histamine.

Other chemicals have been found in decaying fish flesh, but their association with scombroid fish poisoning has not been clearly established.

Fish is known to succumb to bacterial degradation quickly thus forming high amounts of histamine in the fish which can cause Scombroid poisoning.

Chub mackerel, Scomber japonicus, are the most intensively fished scombroid mackerel.

Recently, there were cases of scombroid poisoning from escolar sold at Balthazar, said Michael LaHara, the downtown restaurant's general manager.

Scombroid poisoning may require treatment with diphenhydramine (Benadryl) 25-50 mg every 6 hours and 1 ranitidine (Zantac) tablet twice a day.

Scombroid poisoning derives its name from the family of fish most commonly associated with the disease, the Scombridae family (tuna, mackerel, skipjack and bonito).

Fish outside Scombridae have been found to cause scombroid fish poisoning, including mahi mahi, bluefish, marlin, and escolar.

The remaining catch of scombroid mackerels is divided equally between the Atlantic mackerel and all other scombroid mackerels.

The term mackerel is also used as a modifier in the common names of other fish, sometimes indicating the fish has vertical stripes similar to a scombroid mackerel:

Snake mackerel belong to a family of fish that can cause scombroid poisoning, the result of delayed refrigeration, which increases the histamine levels in the fish through bacterial decomposition.

Consumption of scombrotoxin-forming fish that are not properly preserved or refrigeratedcan result in scombroid food poisoning, a foodborne illness that results from eating spoiled or decayed fish.