Scombroid poisoning

Bjeldanes, L., Shultz, D.E. and Morris, M.M. (1978). On the aetiology of scombroid poisoning cadaverine potentiation of histamine toxicity in the guinea-pig, Food Cosmet. Toxicol., 16, 157. 

Taylor, S., Stratton, J.E. and Nordlee, J.A. (1989). Histamine poisoning (scombroid poisoning) an allergy-like intoxication, Clin. Toxicol., 27, 225. 

Scombroid poisoning is caused by ingestion of foods containing unusually high levels of histamine. 

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

While the evidence implicating histamine as the causative agent of scombroid poisoning is compelling, Japanese investigators at one time isolated a histamine like substance called saurine that was possibly involved in scombroid poisoning (15). Saurine has since been identified as the phosphate salt of histamine (16). 

Given the compelling evidence that histamine is the causative agent in scombroid poisoning, orally administered histamine is remarkably non-toxic to humans (14.17.18). Weiss et al. (17) first demonstrated the lack of toxicity of orally administered histamine... 

This paradox between the lack of toxicity of pure histamine and the apparent toxicity of equivalent doses of histamine in spoiled fish could be explained by the existence of potentiators of histamine toxicity in spoiled fish. These potentiators would serve to lower the threshold dose of histamine necessary to elicit scombroid poisoning symptoms in humans. 

Several possible potentiators of histamine toxicity have been suggested by various in vivo and in vitro experiments, although none of these substances has been clearly implicated in scombroid poisoning. 

Further research will be necessary to demonstrate conclusively that inhibition of histamine metabolism is responsible for the potentiation of histamine toxicity that is apparently observed in scombroid poisoning. In vivo experiments will be necessary to show that hepatic histamine metabolism is also compromised by the ingestion of suspected potentiators. Also, the effectiveness of cadaverine and other possible potentiators must be demonstrated under conditions where the histamine level exceeds the potentiator concentration by a factor of approximately 10. This concentration ratio would parallel that found in spoiled tuna more closely than the levels used in the experiments of Lyons et al. (48). 

Histamine also acts on extravascular smooth muscles to cause contraction or relaxation. Most often, contraction is due to activation of Hj receptors and relaxation to activation of H2 receptors (32). In man, histamine causes contraction of bronchial and intestinal smooth muscles. Histamine-induced contraction of guinea pig ileum is a standard bioassay for histamine. Its effects on smooth muscle of the eye and genitourinary tract are important in some species but not in human ( ). In scombroid poisoning cases. 

Histamine also evokes a copious secretion of highly acidic gastric juice from the gastric glands at doses below those that influence blood pressure (32). This effect of histamine is mediated through 2 receptors on the parietal cells. The importance of this effect in scombroid poisoning is not knowi. Histamine also has some stimulant actions on salivary, pancreatic, intestinal, bronchial, and lacrimal secretions (32), but these effects are relatively unimportant. 

The threshold toxic dose for histamine in foods is not precisely known. Estimates are difficult to acquire from outbreaks of histamine poisoning because of the variability in histamine content in the fish (1,65). Simidu and Hibiki ( ) estimated the threshold toxic dose for histamine in fish to be approximately 60 mg/100 g, but their methods were not terribly precise. Based on experience acquired in the investigation of hundreds of scombroid poisoning incidents, the U.S. Food and Drug Administration recently established 50 mg/100 g as the hazard action level for histamine in tuna. They have not yet established regulatory limits for histamine in other fish or cheese. 

Ingestion of histamine and saurine, when present in large amounts, results in histaminic effects. Absorption is rapid with clinical effects generally being seen within 5-90 min. The duration of untreated scombroid poisoning is generally 12-24 h. 

Kim and Bjeldanes (1979) determined concentrations of cadaverine, putrescine, histamine, spermidine, and spermine in canned wholesome tuna and in canned tuna that had been implicated in an outbreak of scombroid poisoning in humans (Table II). Fresh tuna recently caught contains negligible quantities of histamine, usually less than 1 ppm (Frank et al, 1981). Fernandez-Salguero and Mackie (1987b) determined the levels of higher amines in canned tuna, mackerel, and sardine. They reported very low levels of histamine (below 0.5 mg/100 g) in all the samples analyzed, putrescine cadaverine ranged between 0 and 1.5 mg/100 g and spermidine and spermine between 0 and 2.5 mg/100 g. 

CONCENTRATIONS OF BIOGENIC AMINES IN SAILFISH TISSUE CAUSING SCOMBROID POISONING"... 

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