- Etiology: histamine intoxication due to bacterial decomposition of inadequately preserved or refrigerated scombroid fish (e.g., tuna, mackerel, saury, needlefish, wahoo, skipjack, and bonito)
– This syndrome can also occur with nonscombroid fish (e.g., sardines, herring, dolphinfish, amberjack, and bluefish).
– Affected fish typically have a sharply metallic or peppery taste but may be normal in appearance and flavor.
– Because of uneven distribution of decay within the fish, not all people who eat an affected fish will become ill.
- Clinical Features: Within 15–90 min of ingestion, pts present with flushing (exacerbated by ultraviolet exposure), pruritus, urticaria, angioneurotic edema, bronchospasm, GI symptoms, and hypotension.
– Symptoms generally resolve within 8–12 h.
– May be worse in pts concurrently taking isoniazid because of inhibition of GI tract histamine.
HOMEOPATHIC MANAGEMENT: -