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scombroid poisoning
scombroid poisoningn. Poisoning caused by ingesting fish containing scombrotoxin, especially scombroids such as tuna or mackerel. It is characterized by flushing, abdominal pain, nausea and vomiting, headache, and hives. Also called scombrotoxin poisoning.EncyclopediaSeePoisoningscombroid poisoning
scom·broid poi·son·ingpoisoning from ingestion of heat-stable toxins produced by bacterial action on inadequately or improperly preserved dark-meat fish of the order Scombroidea (for example, tuna, bonito, mackerel, albacore, skipjack); characterized by epigastric pain, nausea and vomiting, headache, thirst, difficulty in swallowing, and urticaria.scombroid poisoningn. Poisoning caused by ingesting fish containing scombrotoxin, especially scombroids such as tuna or mackerel. It is characterized by flushing, abdominal pain, nausea and vomiting, headache, and hives. Also called scombrotoxin poisoning.scom·broid poi·son·ing (skom'broyd poy'zŏn-ing) Poisoning from ingestion of heat-stable toxins produced by bacterial action on inadequately preserved dark-meat fish of the order Scombroidea (tuna, bonito, mackerel, albacore, skipjack); characterized by epigastric pain, nausea and vomiting, headache, thirst, difficulty in swallowing, and urticaria. scombroid poisoning A condition believed to be caused by heat-stable toxin that develops in the muscles of red meat fish, such as tuna, that have been stored without adequate refrigeration. There is a bitter taste in the mouth, a wide-spread rash, a feeling of hotness, a fast pulse rate and sometimes diarrhoea and wheezing. These effects usually settle within 12 hours. Antihistamine drugs speed up recovery but the condition is not an allergy to fish.ThesaurusSeepoisoning |