Scombroid food poisoning is a foodborne illness that results from eating spoiled (decayed) fish. It is the second most common type of seafood poisoning, second only to ciguatera. However it is often missed because it resembles an allergic reaction. It is most commonly reported with tuna, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. Scombroid can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is a chemical called histamine. Other chemicals have been found in decaying fish flesh, but their association to scombroid fish poisoning has not been clearly established.

Several outbreaks of ciguatera fish poisoning have been confirmed in consumers who ate fish harvested in the northern Gulf of Mexico, the Food and Drug Administration said this week.

Several outbreaks of ciguatera fish poisoning have been confirmed in consumers who ate fish harvested in the northern Gulf of Mexico, the Food and Drug Administration said Tuesday

Several outbreaks of ciguatera fish poisoning have been confirmed in consumers who ate fish harvested in the northern Gulf of Mexico, the Food and Drug Administration said Tuesday.

Food is not what it used to be. In the relatively recent past, food was universally recognized as the fruits and nuts that grow on trees, the vegetables that grow out of the soil, plus some fish and game. If you were to take a ride in a time machine and show our ancestors what we eat today, they would recognize very little of it.

Never have anal sex after a fish dinner. Most people contract some form of food poisoning at least once a year. Most of the time the symptoms are mild, and can even be mistaken (more...)...