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When temperatures rise, it is important not to interrupt cold chain from the point of sale to your home after purchasing the fish. Nausea, vomiting, diarrhea, hot flashes, headache, palpitations: these are just some of the symptoms of intoxication of histamine, also called “scombroid syndrome”Given the very strong association with the consumption of mackerel and other fish. Foods to which, especially in the summertime with high temperatures, special attention should be paid. In fish preserved inadequately e improperly refrigerated, in fact, the bacteria present on the skin, in the gills and in the intestine, penetrate the muscle tissues and begin to produce histamine, whose ingestion in high concentrations can cause side effects even severe.
What is histamine and where is it contained
Histamine, in addition to being a substance naturally present in our organism which in itself is not toxic (indeed, it plays an important role in the regulation of our immune system), can be introduced into the body through some foods that contain high concentrations. Among them appear aged cheeses, canned foods, fermented foods and red wine, but especially fish, especially tuna, bonito, sardine, anchovy and mackerel. In principle, any improperly stored fish species “fishbone” could lead to histamine intoxication.
What happens: the symptoms
In healthy people, histamine ingested with food is rapidly transformed (metabolized) by enzymes specific for histamine, but if its levels reach one critical threshold, it can be dangerous to health. It can provoke the onset of reactions similar to one allergic form, including nausea, vomiting, diarrhea, urticaria, breathing problems, palpitations and hypotension. Symptoms that appear very quickly and which can last up to a couple of days.
How to avoid scombroid syndrome
Attention first of all to fish. Check the freshness it is important to feel it (it must be firm), checking the eyes, which must not be flattened and sunken, sniffing it to ascertain the smell and checking the gills, which must not appear brown and opaque. However, it is essential to underline that if histamine is already present in fish meat, the cooking it is unable to inactivate it.
For this reason, experts recommend buying fish from a trusted reseller, having the certainty of the origin and correct conservation of the product. It is extremely appropriate to do clean the fish, eliminating the bowels and removing the gills and thus reducing the bacterial load.
Use thermal bags for transporting fish from the place of purchase is a good practice to always keep in mind. Once at home, store the fish at temperatures below 6 ° C e defrost it in the refrigerator, so as not to favor bacterial proliferation. Then it is necessary avoid refreezing defrosted products and to leave dishes based on fish and fishery products at room temperature for a long time.
In case you suspect an intoxication from histamine, it is advisable to contact your family doctor, who will prescribe antihistamines.
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