1. Tilapia Consumption and Scombroid Poisoning
- Author
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Prasanth Lingamaneni, Ehizogie Edigin, Hafeez Shaka, Juan Sarmiento, and Sanjay A Patel
- Subjects
food.ingredient ,White meat ,030204 cardiovascular system & hematology ,Allergy/Immunology ,tilapia fish ,03 medical and health sciences ,chemistry.chemical_compound ,0302 clinical medicine ,food ,Internal Medicine ,scombroid ,anaphylaxis ,Medicine ,Food science ,reportable illness ,business.industry ,Aquaculture of tilapia ,General Engineering ,Tilapia ,histidine ,Histamine fish poisoning ,medicine.disease ,histamine ,poisoning ,chemistry ,%22">Fish ,Public Health ,business ,030217 neurology & neurosurgery ,Histamine ,Anaphylaxis - Abstract
Scombroid poisoning, also known as histamine fish poisoning, typically occurs after eating dark meat fish. Higher levels of histidine, which is converted to histamine, causes anaphylaxis-like symptoms upon ingestion. There are few reported cases of scombroid in humans secondary to light meat fish. We present a case secondary to tilapia consumption.
- Published
- 2019
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