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 al-
lergy though it gives negative results to allergy tests. Because of that, most cli-
nicians 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 re-
mainder 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%), diar-
rhoea (21.6%) and skin itching (19.4%) were the frequently mentioned symp-
toms 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.
