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==Clinical Features==
==Clinical Features==
*Symptoms generally start within one hour of ingestion, and usually resolves within 12 hours (if untreated)
*Symptoms generally start within one hour of ingestion, and usually resolves within 12 hours (if untreated)
*Flushing, warmth, erythematous and urticarial [[rash]], [[palpitations]], [[dizziness]], [[diarrhea]], perioral burning, itching, or edema
*Flushing, warmth, erythematous and urticarial [[rash]], [[palpitations]], [[dizziness]], [[diarrhea]], perioral burning, [[pruritus|itching]], or edema
*May also see severe throbbing [[headache]], [[blurred vision]], [[tachycardia]], and [[respiratory distress]]
*May also see severe throbbing [[headache]], [[blurred vision]], [[tachycardia]], and [[respiratory distress]]



Revision as of 21:43, 28 September 2019

Background

  • Caused by eating fish which have been improperly stored/refrigerated
    • Bacteria grow and produce heat-stable toxin that causes histamine release when consumed[1]
    • Patient may complain that the fish tasted like pepper, metallic, or bitter
  • Frequently misdiagnosed as seafood allergy

Causes

Ingestion of:

  • Fish
    • Tuna
    • Bluefish
    • Mahi-mahi
    • Herring
    • Mackerel
    • Skip-jack
    • Sardine
    • Bonito
  • Swiss cheese (contaminated)

Clinical Features

Differential Diagnosis

  • Ciguatera - similar clinical presentation, different fish

Acute allergic reaction

Erythematous rash

Evaluation

  • Generally clinical diagnosis
  • Consider if symptoms present in multiple patients who ate same fish

Management

Disposition

  • Typically see a prompt response to treatment with antihistamines
  • Generally may be discharged

See Also

References

  1. Craig SA, Zich DK: Gastroenteritis, in Marx JA, Hockberger RS, Walls RM, et al (eds): Rosen’s Emergency Medicine: Concepts and Clinical Practice, ed 7. St. Louis, Mosby, Inc., 2010, (Ch) 92:p 1211-1222