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Scombroid poisoning

Piero Stratta,Guido Badino

Canadian Medical Association Journal（2012）

Cited 29|Views0
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Abstract
Scombroid poisoning occurs after the ingestion of fresh, canned or smoked fish with high histamine levels due to improper processing or storage. First described in conjunction with fish in the suborder Scombroidea (e.g., tuna and mackerel), it has since been described with other dark-fleshed fish (e
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