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Your search keyword '"reportable illness"' showing total 3 results
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3 results on '"reportable illness"'

1. Tilapia Consumption and Scombroid Poisoning

Author

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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2. Scombroid Fish Poisoning After Eating Seared Tuna.

Author

Codori, Nancy and Marinopoulos, Spyridon

Subjects
*FOOD poisoning, *INGESTION, *ABDOMINAL pain, *DIARRHEA, *HEADACHE, *DIAGNOSIS, *PHYSIOLOGY
Abstract

The article presents a case study of a 28-year-old postdoctoral woman who experienced a burning sensation on her lips after she ate a tuna in a restaurant. The patient also suffered an abdominal pain accompanied with headache and diarrhea. She was diagnosed with scombroid fish poisoning from eating the tuna. Consequently, the suspected fish sample collected from the restaurant was assessed by the U.S. Food and Drug Administration (FDA), discovering the abnormal levels of histamine in the fish.

Published
2010
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3. Tilapia Consumption and Scombroid Poisoning.

Author

Edigin E, Lingamaneni P, Sarmiento J, Shaka H, and Patel SA

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., Competing Interests: The authors have declared that no competing interests exist., (Copyright © 2019, Edigin et al.)

Published
2019
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