Scombroid Poisoning: A Practical Approach

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• 作者：O. Guergué ; -Dí ; az de Cerio ; ^{olaneguergue06051988@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; ^{olane.guerguediazdecerio@osakidetza.eus" class="auth_mail" title="E-mail the corresponding author} ; A. Barrutia-Borque ; J. Gardeazabal-Garcí ; a
• 关键词：Histamine poisoning ; Scombroid poisoning ; Fish ; Food poisoning
• 刊名：Actas Dermo-Sifiliográficas (English Edition)
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：107
• 期：7
• 页码：567-571
• 全文大小：771 K

文摘

Scombroid poisoning is a common cause of food poisoning worldwide. It is caused by ingestion of oily fish contaminated with bacteria that trigger the formation of high concentrations of histamine. Scombroid poisoning manifests mainly as a skin complaint (flushing that spreads downward and/or an erythematous urticarial rash affecting the face and upper trunk). Although the clinical course is usually self-limiting and benign, vascular compromise, bronchospasm, and arrhythmias have been described. It is important to establish a differential diagnosis that includes conditions such as fish allergy. Oral antihistamines are the mainstay of treatment. Scombroid poisoning is best prevented by refrigerating fish properly. The practical review of scombroid poisoning provided here is intended for dermatologists.