Final answer:
Histamine fish poisoning (scombroid poisoning) occurs from eating spoiled fish with high histamine levels, causing symptoms similar to allergic reactions. Proper handling and cooking can prevent it. Other seafood-related illnesses include herring worm disease and issues from algal toxins and mercury contamination.
Step-by-step explanation:
A condition caused by consuming spoiled fish that contains large amounts of histamines is known as histamine fish poisoning. It is also colloquially referred to as scombroid poisoning because it often occurs after the consumption of fish from the Scombridae family—such as tuna, mackerel, and mahi-mahi—which have not been properly refrigerated or preserved. Unlike other foodborne pathogens, histamine fish poisoning is caused by the decomposition of fish, wherein bacteria produce histamine and other biogenic amines. Symptoms can resemble those of an allergic reaction, including flushing, headache, and gastrointestinal discomfort.
Apart from histamine fish poisoning, there are other foodborne illnesses related to seafood consumption, such as paralytic shellfish poisoning from dinoflagellates or neurologic symptoms from Pfiesteria piscicida, as well as herring worm disease (anisakiasis). Contaminants like high mercury levels from industrial discharge can also accumulate in fish, causing severe health issues after prolonged exposure.
Prevention of histamine fish poisoning involves proper handling, storage, and cooking of fish to prevent bacterial growth which could lead to increased levels of histamines. Consumers should be cautious especially when eating raw or undercooked seafood, as it may lead to various foodborne illnesses.