[ skŏm′broid′ ]
Poisoning from ingestion of heat-stable toxins produced by bacterial action on inadequately preserved dark-meat fish of the order Scombroidea, including tuna, bonito, mackerel, albacore, skipjack. It is characterized by epigastric pain, nausea and vomiting, headache, thirst, difficulty in swallowing, and urticaria.
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Words nearby scombroid poisoning
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.