Possible Scombroid poisoning at Raleigh, NC restaurant; ambulances called to the scene

Food safety infosheet highlights:
– 10 patrons of EVOO in Raleigh stricken with possible histamine-induced illness
– Certain types of fish, including  anchovies, tuna and mahi mahi, are at risk for scombrotoxin/ histamine contamination
– Cooking, canning and freezing will not reduce the toxic effects of scombrotoxin. Buy fish from reputable sources who demonstrate proper handling.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.