Muscat – Ministry of Health (MoH) has issued an advisory regarding Scombroid poisoning, a form of foodborne illness that can occur following the consumption of certain types of fish. This condition arises when fish are not properly stored or refrigerated after being caught, which leads to the accumulation of high levels of histamine. Because this substance is heat-resistant, it remains present in the fish even after cooking, freezing, or canning, making correct temperature management from the time of capture to consumption the only effective method of prevention.

Symptoms of Scombroid poisoning typically manifest within minutes to a few hours after ingestion and often resemble an allergic reaction. Common signs include facial flushing, sensations of heat, dizziness, headaches, and skin rashes or itching. Some individuals may also experience nausea, vomiting, diarrhoea, or heart palpitations. In more severe instances, patients might encounter difficulty breathing. To mitigate these risks, the public is advised to purchase seafood only from reputable sources, ensure the cold chain is strictly maintained during transport and storage, and remain vigilant for any changes in the smell or taste of the fish. Importantly, consumers are warned that cooking or freezing will not eliminate the histamine once spoilage has already occurred.