Scombroid-Fish Poisoning

Abstract

Despite dramatic advances in food sanitation during the 20th century, acute food-borne disease caused by infectious agents and chemical toxins remains an important public health problem. From 6 to 81 million cases of such disease are estimated to occur annually in the United States.¹ During the 1980s, several important new causes were identified; examples include verocytotoxin-producing Escherichia coli 0157:H7, Campylobacter jejuni, and Listeria monocytogenes.^{1 , 2} In addition, new vehicles have been implicated in the transmission of previously recognized food-borne pathogens; for example, grade A eggs have been implicated in the ongoing problem of infection with Salmonella enteritidis.² Food-borne . . .