Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication

Abstract Histamine poisoning results from the consumption of foods, typically certain types of fish and cheeses, that contain unusually high levels of histamine. Spoiled fish of the families, Scombridae and Scomberesocidae (e.g. tuna, mackerel, bonito), are commonly implicated in incidents of histam...

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Veröffentlicht in:	Clinical toxicology (Philadelphia, Pa.) Pa.), 1989, Vol.27 (4-5), p.225-240
Hauptverfasser:	Taylor, S.L. (University of Nebraska-Lincoln, Lincoln, NE), Stratton, J.E, Nordlee, J.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ALERGIA ALIMENTARIA ALLERGIE ALIMENTAIRE Biological and medical sciences Cheese - adverse effects FISH POISONING Fish Products - adverse effects FOOD ALLERGY Food Contamination Food Hypersensitivity - epidemiology Food Hypersensitivity - etiology Food Hypersensitivity - prevention & control Food Microbiology Food toxicology HISTAMINA HISTAMINE Histamine - biosynthesis Histamine - poisoning Humans Medical sciences PECHE AU POISON PESCA CON VENENO SCOMBROIDEI Toxicology United States
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