Scombroid Fish Poisoning is a foodborne illness caused by consuming certain fish containing high levels of histamine and other biogenic amines. These compounds form when fish are improperly stored or refrigerated, allowing bacterial decomposition. It is not an infection but a chemical intoxication that can affect anyone who eats contaminated fish.
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Scombroid poisoning has been recognized for centuries, often misidentified as an 'allergic' reaction to fish. The understanding of its chemical basis, specifically the formation of histamine by bacterial decomposition in improperly stored fish, solidified in the mid-20th century. It remains one of the most frequently reported seafood intoxications globally.
Scombroid Fish Poisoning is transmitted solely through the ingestion of fish that has been improperly stored or handled after being caught. Naturally occurring bacteria on the fish, particularly common on species like tuna, mackerel, and mahi-mahi, convert a naturally present amino acid (histidine) into histamine and other biogenic amines. These toxins accumulate in the fish flesh and are then ingested by humans, leading to illness.
Contagious Period: Varies by disease
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This event envelope includes reports on scombroid fish poisonings in the Philippines.
Source: BEACON - View Full Report
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View WHO Resources →Disease information on Virus Watcher is reviewed by our Chief Epidemiologist, a former CDC lead analyst for FluSight forecasting. Outbreak data is aggregated from verified sources including BEACON, ProMED, WHO, CDC, and 50+ national health agencies. This information is for educational purposes and should not replace professional medical advice.
Last reviewed: 2026-06-03
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