scombroid


Also found in: Dictionary, Medical, Wikipedia.
Graphic Thesaurus  🔍
Display ON
Animation ON
Legend
Synonym
Antonym
Related
  • noun

Synonyms for scombroid

References in periodicals archive ?
Scombroid isn't fatal; the symptoms of headache, nausea, vomiting, diarrhea, abdominal cramps, and burning of the mouth and oropharynx usually subside within 12 hours.
In restaurants, don't order tuna steak - another common source of scombroid poisoning - unless you are absolutely confident of its freshness.
Diseases in the so-called chemical-agents category (which is a misnomer because over half are scombroid poisonings with bacterial causes) and animal or plant toxins accounted for 17 percent of outbreaks and 1 percent of cases.
Scombroid poisoning comes from histamine that can form on the flesh of fresh tuna, mahi mahi, and some other fish that aren't kept cold enough (usually before they reach the store).
Kishinouye was a prominent ichthyologist and is now best remembered for his studies on scombroid fishes.
According to a report before Warwick District Council's health and control committee next week, food safety chiefs traced the symptoms to scombroid poisoning, which is caused by the ingestion of foods containing high levels of histamine and other harmful bacteria.
It is to Vicki Peal, whose father died from Vibrio vulnificus eating raw oysters in 1992; Barbara Simpson, who lost her husband to scombroid poisoning from tuna; and the many others who have had friends or family die or become ill or have been sickened themselves from tainted fish.
The application of food safety post-harvest processing procedures such as hazard analysis at critical control points (HACCP) to remedy shortcomings in seafood handling is necessary, especially where scombroid fish feature in commerce.
The following are the most common symptoms of scombroid poisoning; however, each individual may experience symptoms differently.
Average distribution of larvae of oceanic species of scombroid fishes, 1956-1981.
For example, a critical control point in the handling of tuna involves keeping the fish cold enough to prevent the formation of the histamines that cause scombroid poisoning.
The first step for tuna processors, for example, is to ensure the fish were adequately chilled on the boat and didn't stay at sea too long because scombroid poisoning can occur if tuna even slightly decomposes.
There was a story just a couple of weeks ago about the hotel that sold tuna with scombroid poisoning and fed it to 20 lawyers ("Group Sickened After Hotel Lunch," 1998).
Scombroid poisoning occurs when certain fish aren't kept cool enough.