AUTHORITIES ARE TRYING TO ESTABLISH THE SOURCE OF IMPORTED TUNA SOLD AT A SYDNEY CAFE THAT’S POISONED FOUR PEOPLE.
SCOMBROID POISONING
* also known as histamine poisoning, Scombroid is a type of food poisoning caused by high levels of histamine in fish which can occur if it isn’t chilled properly * freezing or cooking contaminated fish won’t kill the toxin * usually occurs in tuna, sardines, mackerel and swordfish * treated with antihistamines * extremely rare – of 57 people affected in Australia between January 2009 and December 2013, only nine were hospitalised and no deaths were reported * Scombroid was linked to the death last year of Queensland mother and daughter Noelene and Yvana Bischoff who ate contaminated fish at a restaurant in Bali. SYMPTOMS * tingling or burning in the mouth, rash on the upper body, drop in blood pressure, headaches and itching * may progress to nausea, vomiting and diarrhoea requiring hospitalisation, particularly for elderly patients * usually occur within 30 minutes after eating poisoned fish and can last from three hours to several days. (Sources: Federal Department of Health, Food Standards Australia New Zealand and NSW Food Authority, Food Safety Information Council).