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Scombroid Poisoning

  • Chapter
Microbiology of Marine Food Products

Abstract

Toxins produced by microorganisms of marine origin or microorganisms proliferating on marine foods are responsible for several types of foodborne disease. One of these illnesses, histamine poisoning, can result from the ingestion of food containing unusually high levels of histamine. Fish of the families Scombridae and Scomberesocidae are commonly implicated in incidents of histamine poisoning; hence the usage of the term, “scombroid fish poisoning,” developed.

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Authors
  1. Jayne E. Stratton
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  2. Steve L. Taylor
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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Stratton, J.E., Taylor, S.L. (1991). Scombroid Poisoning. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_13

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_13

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