Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
F D f r TH UGHT A newsletter for registered food establishment proprietors December 2014 SCOMBROID FISH POISONING – WHAT IS IT? >> Scombroid poisoning arises from the consumption of fish that contains a high level of histamine, a chemical normally produced within our cells in response to an allergen. Not surprisingly, therefore, the symptoms generated are often mistaken for an allergic reaction to the fish itself. Usually not of major concern, recent deaths in Bali have focused attention on Scombroid poisoning. Preliminary autopsy results have revealed the tragic deaths of Queensland woman Noelene Bishcoff and her daughter Yvana in Bali in January this year were likely caused by scombroid fish poisoning. Though not common – nor particularly rare – it is easily misdiagnosed. So, what do you need to look out for? HOW DOES IT HAPPEN? >> High levels of histamine are generated in the flesh of the fish due to bacterial contamination. This contamination usually results from poor storage conditions, in particular inadequate refrigeration. These conditions allow bacteria to proliferate and convert an amino acid called histidine, which is naturally present in the flesh of the fish, into histamine. Usually the symptoms are mild and dissipate without treatment in about 8 to 12 hours. However in people who are more susceptible, or who have consumed fish containing particularly high levels of histamine, the symptoms can be severe. Without treatment this can result in a fatal outcome. People with asthma and other allergic conditions may be more severely affected. Though the symptoms vary in intensity from person to person, they include: • • • • • • • • • burning and tingling of the lips and mouth flushing of the face an itchy rash, often on the face, neck, chest and upper back sweating vomiting and diarrhoea headaches blurred vision heart palpitations dizziness. In severe cases, and particularly in those suffering from asthma, bronchospasm can occur. This means the muscles of the bronchi contract, obstructing the respiratory airway and making it difficult to breath. Symptoms can develop within a few minutes of eating the contaminated fish, but in some cases, there may be a delay of an hour or more. WHAT ARE THE FISH SPECIES TO WATCH OUT FOR? >> The condition is called scombroid poisoning because it is often associated with fish of the family Scombridae. This family includes tuna, herring, mahi-mahi (dolphin fish), mackerel, sardine, anchovy, skipjack and about 100 other species. WHAT ARE THE SYMPTOMS >> The condition is better referred to as ‘histamine fish poisoning’, as it can also occur in other species. These species tend to have a naturally high level of histidine in their flesh, so when invaded by bacteria, the levels can become dangerously high. Promoted by Environment & Community Services Phone: 4776 4607 Fax: 4776 3233 Scombroid poisoning occurs worldwide. In Australia, 57 people reportedly contracted scombroid poisoning between January 2009 and December 2013. Nine were hospitalised but no deaths were reported. It more commonly occurs in South East Asia where scombroid species are more prevalent and in regions were storage and refrigeration facilities are less than adequate. DIAGNOSIS AND TREATMENT >> Diagnosis of scombroid poisoning is made by clinicians based on the patient’s symptoms or by measuring the histamine levels of any residual contaminated fish. It can be readily treated with oral antihistamine, in most cases resolving the symptoms within 15 to 30 minutes. Administering adrenalin via an EpiPen can help, but it is not particularly effective because the condition is not an allergic reaction in the true sense of the term. Other drugs such as cimetidine, which is usually used to treat excess stomach acid, can also be effective. It is often not possible to tell, by observation, whether fish has a high histamine level, but sometimes contaminated fish has an unusual odour, reminiscent of ammonia, or has a metallic, sharp, salty or peppery taste. Sometimes, when cooked, the flesh of fish high in histamine has a honey-combed appearance. STAYING SAFE >> From a retail point of view prevention is better than cure, so it’s wise to ensure, wherever possible, that any fish you purchase is fresh or has been frozen immediately after having been caught. Cooking, canning, smoking or freezing fish after high levels of histamine have already been generated in the flesh will not destroy the histamine. How the fish has been treated immediately after the catch is the critical factor. HIGH CAMPYLOBACTER NUMBERS>> There is currently a rise in the food poisoning cases relating to Campylobacter (pronounced cam-pil-o-bacter). The most common source of campylobacter food poisoning comes from poorly handled or poorly cooked chicken. Symptoms include: severe diarrhoea, abdominal pain, fever and sometimes vomiting. Symptoms can occur up to 10 days after consuming the contaminated food. It is spread in the kitchen in two ways: 1. cross contamination – or spreading the bacteria from one surface to another; and 2. undercooked chicken Tips to avoid causing campylobacter food poisoning: 1. Take care when washing raw chicken that you don’t inadvertently spread the bacteria around the kitchen onto surfaces, your clothes or nearby utensils. 2. Wash your hands with soap and warm water after handling raw chicken 3. Wash chopping boards, surfaces and utensils after preparing raw chicken 4. Store raw chicken at the bottom of your fridge. Make sure your fridge temperature is 5°C or below. 5. Cook chicken thoroughly to kill the bacteria. Chicken must be steaming hot all the way through, have no pink meat and the juices should run clear. FOOD RECALLS >> Regularly check for consumer level recalls at http://www.foodstandards.gov.au/industry/foodrecalls/r ecalls/pages/default.aspx. Wishing you a very merry Christmas and a happy New Year! See you again in 2015!! Scombroid poisoning is different from many other types of food poisoning in that, though bacteria are involved in the process, it is not the bacterium itself, nor any toxin generated within the bacterium that causes the problem. Neither is it an allergic reaction to the fish itself, so there is no need to avoid that species of fish in future. The poisoning is caused by the body’s natural reaction to high levels of histamine. Always make sure that any fish you purchase is fresh and supplied from reputable retailers! Promoted by Environment & Community Services Phone: 4776 4607 Fax: 4776 3233