Abstract:
BACKGROUND:The consumption of butterfish is spreading in our country; if appropriate standards of conservation and preparation of this type of food are not met may cause poisoning. The objective is to describe an outbreak of histamine poisoning and double cerous esters after consumption butterfish. METHODS:A descriptive study of the double intoxication at a banquet held in July 2013 in Valladolid. It was studied by filling a specific survey, by phone or by the medical centers who treated the guests. The database and subsequent descriptive statistical analyzes were performed with Microsoft Excel Professional Plus 2010 program. RESULTS:Of the 27 cases reported in 24 we obtained information on symptoms. The attack rate was 22.5 %, with a clinical picture in which predominant diarrhea (75%), headache (46%), abdominal pain (38%) and sweating (38%), highlighting its specificity itching/burning of mouth (29%). Four patients had orange and oily stools (keriorrhea). The average time from the start of dinner to onset of symptoms was 119 minutes. The mean duration of symptoms was 14 hours. Analytical served fish showed histamine levels above 2,000 mg / kg. CONCLUSIONS:A double poisoning (histamine and cerous esters) was produced by consumption of butterfish. The picture was mild and self-limiting. You need to know this type of poison to properly handle avoiding unnecessary tests, and to notify the health authority for investigation and subsequent adoption of appropriate measures.
journal_name
Rev Esp Salud Publicajournal_title
Revista espanola de salud publicaauthors
Fariñas Cabrero MA,Berbel Hernández C,Allué Tango M,Díez Hillera M,Herrero Marcos JAdoi
10.4321/S1135-57272015000100011subject
Has Abstractpub_date
2015-01-01 00:00:00pages
99-105issue
1eissn
1135-5727issn
2173-9110pii
S1135-57272015000100011journal_volume
89pub_type
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