Download 8. December 2014 Hinchinbrook Food for Through

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:
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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