Potential for Scombroid Poisoning from Ingestion of Selar crumenophthalmus Due to Increased Histamine Levels in Grenada, West Indies

In scombroid poisoning, a seafood-associated disease, consumption of fish that contains high levels of histamine results in allergy-like symptoms that range from mild to occasionally severe. To date, there is no published information on scombroid poisoning from Selar crumenophthalmus on the Caribbean island of Grenada, West Indies. S. crumenophthalmus is of particular interest because it is a common and heavily consumed fish that has been implicated in scombroid poisoning in Hawaii. Preliminary data on S. crumenophthalmus in Grenada have demonstrated the presence of Photobacterium damselae, a bacterium associated with scombroid poisoning. The present study further tested S. crumenophthalmus purchased in Grenada for factors that would indicate the potential for scombroid poisoning, including increased histamine levels in fish muscle and DNA evidence of bacteria associated with scombroid poisoning. Histamine levels between 7,160 and 66,688 ppm were found after temperature abuse at 37 degrees C for 19 h; this far exceeds the acceptable limit for the United States (50 ppm) and the European Union (100 to 200 ppm). Even after 4 h of incubation at ambient temperature (28.9 degrees C) during a time-point study, histamine levels exceeded U.S. acceptable limits (>50 ppm), and five samples used for temperature-abuse studies had elevated histamine levels (ranging from 141 to 2,510 ppm) at 0 h. PCR and sequence analysis of bacteria in temperature-abused fish identified P damselae and Motganella motganii, which are histamine-producing bacteria known to be implicated in scombroid poisoning. These results suggest the potential for scombroid poisoning in Grenada and the need for promoting awareness about this disease.

Automated summary

Scombroid poisoning can result from consuming fish with high levels of histamine, causing allergy-like symptoms. Testing in Grenada found that Selar crumenophthalmus had elevated histamine levels, indicating a potential risk for scombroid poisoning. The presence of histamine-producing bacteria in the fish further suggests the need for awareness and prevention measures.