Toxic compound such as histamine, originally classified as ptomaines, result from the microbial decomposition of proteins and in some instances, decarboxylation of amino acids. Theoretically, some amino acids can give rise to a ptomaine derivative plus carbon dioxide.
Histamine poisoning results from the ingestion of foods containing high levels of histamine. This poisoning historically been referred to as scombroid poisoning because of the frequent association of the illness with the consumption of spoiled scombroid fish such as mackerel and tuna.
The poisoning has also been reported in connection with non-fish fermented foods like cheese and sauerkraut.
Histamine intoxication is a chemical intoxication and self-limited illness. Even without treatment symptoms usually subside within a few hours. However of left untreated, symptoms can persist for as long as 24 to 48 hr.
The duration of the symptoms may be a function of the dose of exposure and/or the susceptibility of the affected individual.
Histamine poisoning
