Scombroid fish

Several taxa of Enterobacteriaceae inclnding Morganella morganii, Proteus vulgaris, and Raoultella (Klebsiella) planticola are able to decarboxylate the amino acid histidine, which is abundant in the mnscle tissne of scombroid hsh (Yoshinaga and Frank 1982 Takahashi et al. 2003). The histamine produced has been associated with an incident of scombroid fish poisoning (Taylor et al. 1989). 

Taylor SL, JE Stratton, JA Nordlee (1989) Histamine poisoning (scombroid fish poisoning) an allergy-like intoxication. Clin Toxicol 27 225-240. 

Lopez-Sabater, E., Rodriguez-Jerez, J.J., Hernandez-Herrero, M. and Mora-Ventura, M.T. (1996). Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area, Int. J. Food... 

Taylor, S., Guthertz, L.S., Leatherwood, M. and Lieber, E.R. (1979). Histamine production by Klebsiella pneumoniae and an incident of scombroid fish poisoning, Appl. Env. Microbiol., 37, 274. 

Types of Fish. The fish most commonly implicated in these outbreaks are the so-called scombroid fish belonging to the families Scomberesocidae and Scombridae. These fish would include the many varieties of tuna, skipjack, bonito, albacore, mackerel, Spanish mackerel, bluefish, saury, butterfly kingfish, and seerfish. Tuna, skipjack, and mackerel are the most commonly involved scombroid fish. 

Several types of non-scombroid fish can also be incriminated in outbreaks of scombroid poisoning. Thus, scombroid poisoning is a... 

Among the non-scombroid fish, mahi-mahi is the most common fish implicated in histamine poisoning in the U.S. Other non-scombroid fish that have been involved in outbreaks of histamine poisoning are sardines, pilchards, anchovies, herring, black marlin, and kahawai. 

Examples of amines that frequently occur in fish muscle include cadaverine from lysine, putrescine from ornithine and histamine from histidine. Histamine, because of its involvement in Scombroid food poisoning (histamine intoxication), has been extensively studied with respect to factors influencing its formation in many different fish species. Tuna and other fish from the families Scomberesocidae and Scombridae and a non-scombroid fish, mahi-mahi (dolphin fish) have been most... 

Histamine is produced by bacteria that decarboxylate histidine (jL-, ID, 14-17), an amino acid that is abundant in the muscle of scombroid fish and other marine fish such as mahimahi, the dolphin-fish ( 7, 18-25). Histidine decarboxylating bacteria have been isolated from spoiled marine fish (JL, 2, 25-27) and from fish... 

Incubation Temperature. The effect of temperature, the most important external factor affecting histamine formation, has been studied in a number of scombroid fish and bacterial cultures (1 > 32-34). However, variations in types of fish, handling procedures, and test organisms have contributed to wide differences in the results reported. 

Adverse effects of histamine release, like those following administration of histamine, are dose-related. Flushing, hypotension, tachycardia, headache, wheals, bronchoconstriction, and gastrointestinal upset are noted. These effects are also observed after the ingestion of spoiled fish (scombroid fish poisoning), and there is evidence that histamine produced by bacterial action in the flesh of the fish is the major causative agent. 

Sharp, G.D. (1973). An electrophoretic study of haemoglobins of some scombroid fishes and related forms. Comparative Biochemistry and Physiology 44B, 381-388. 

Toxins (bacterial contamination, scombroid fish poisoning)... 

Histidine. As shown in Table I, scombroid fish, such as tuna, skipjack, and mackerel, contain a large amount of free histidine in their muscle (7). Opinions on the contribution of... 

Table I. Free amino acids in the muscle of some scombroid fish (mg/lOOg)...

The role of histidine in making up the taste of scombroid fish seems to be a subject in need of further study. 

Figure 2.22(A). Phylogenetic hypothesis of the relationships between different groups of scombroid fishes. Endothermic systems evolved three times separately within the scombroids (shown as thick bars) heater organs evolved twice in the billfishes (Xiphiidae and Istiophoridae), while red-muscle-based thermogenic systems evolved in the tunas.

Scombroid fish poisoning, associated with facial flushing, hives, and general itching, is caused by the ingestion of inadequately refrigerated fish, typically mahimahi (pictured) and tuna. Bacteria convert the amino acid histidine (Chapter 28) to histamine, which, when consumed in large amounts, results in this clinical syndrome. 

Anon (2000) Scombroid fish poisoning - Pennsylvania, 1998. Morbidity and Mortality Weekly Report 49 398-400. 

Morrow JD, Margolies GR, and Rowland J (1991) Evidence that histamine is the causative toxin of scombroid-fish poisoning. New England Journal of Medicine 324 716-720. 

Histamine is formed by the decarboxylation of the amino acid histidine, which is found in high levels in tissues of scombroid fishes (Frank, 1985). 

Primarily responsible for the decomposition of the scombroid fish, with the ability to decarboxylate histidine to form histamine (Table I), are... 

Morganella morganii 0, 15, 30 Scombroid fish, pork, turkey, mahi-mahi... 

Taylor, S. L., Lieber, E. R., and Leatherwood, M. (1977). A survey of histamine levels in commercially processed scombroid fish products. J. Food Qual 1, 393-397. 

Taylor, S. L., Stratton, J. E., and J. A. Nordlee. (1989). Histamine poisoning (Scombroid fish poisoning) An Allergy-like intoxication. Clin. Toxicol. 27, 225-240. 

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