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... high levels of histamine can cause scombrotoxic fish poisoning if eaten ... the science behind the story scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours

... high levels of histamine can cause scombrotoxic fish poisoning if eaten ... the science behind the story scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours

... the food standards agency is reminding caterers and consumers of the importance of refrigerating fish properly, following a number of incidents involving scombrotoxic fish poisoning during the summer ... scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... four incidents of scombrotoxic fish poisoning have been reported to the health protection agency between the end of june and the end of july, which resulted in 10 people becoming ill ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours ... storing fish safely the agency advises caterers and consumers to: put fish in the fridge or freezer (in covered containers) as soon as possible – ensure that fridges or chilled display equipment are set at a temperature of 5˚c or below, and freezers are set to a minimum of -18°cthaw fish in the fridge overnight, or to thaw it more quickly, use a microwave ... use the ‘defrost’ setting and stop when the fish is icy but flexiblewash hands thoroughly before and after handling fishbuy fish from a reliable source as well as following this advice for fresh fish, it also applies to fish products (e