Investigation of Contributing Factors to Scombroid Fish Poisoning among Dar es Salaam City Residents in Tanzania

Abstract

Scombroid fish poisoning is a mild to moderate form of food poisoning caused by eating spoiled or bacterial contaminated fish after capture or during subsequent handling and storage. Its symptoms are similar to those of fish allergy though it gives negative results to allergy tests. Because of that, most clinicians misdiagnose scombroid or histamine fish poisoning, and erroneously advise their patients never to eat the same fish again. A prospective descriptive cross-sectional study was carried out to assess the contributing factors of scombroid fish poisoning among fish consumers and health care personnel residents in Dar es Salaam. Results showed 49.6% of fish consumers and 60% of health care workers were aware of scombroid fish poisoning. Among those with awareness, 2.2% of fish consumers had average knowledge and the remainder had low knowledge, while 6.3% of health care workers had good knowledge, and 42.9% and 50.8% had average to low knowledge, respectively. Mackerel was frequently listed among the scombroid fish associated with scombroid fish poisoning followed by tuna and king fish. Rashes (59%), diarrhea (21.6%) and skin itching (19.4%) were the frequently mentioned symptoms by respondents. Aggressive health promotion interventions should be designed and implemented to increase awareness of histamine fish poisoning to general public including the health care personnel. Subject Areas Food Science & Technology, Pharmacology Keywords Scombroid Fish Poisoning, Awareness, Knowledge, Respondents