Parasitical, viral, and bacterial infections. Like raw meat, raw fish may carry various pathogens,
including fish tapeworm and flukes in freshwater fish and Salmonella or other microorganisms
left on the fish by infected foodhandlers. Cooking the fish destroys these organisms.
Scombroid poisoning. Bacterial decomposition that occurs after fish is caught produces a his-
taminelike toxin in the flesh of mackerel, tuna, bonito, and albacore. This toxin may trigger a
number of symptoms, including a flushed face immediately after you eat it. The other signs of
scombroid poisoning—nausea, vomiting, stomach pain, and hives—show up a few minutes
later. The symptoms usually last 24 hours or less.
Food/Drug Interactions
Monoamine oxidase (MAO) inhibitors. Monoamine oxidase inhibitors are drugs used to
treat depression. They inactivate naturally occurring enzymes in your body that metabolize
tyramine, a substance found in many fermented or aged foods. Tyramine constricts blood
vessels and increases blood pressure. If you eat a food such as pickled herring, which is high
in tyramine, while you are taking an MAO inhibitor, your body may not be able to eliminate
the tyramine and the result may be a hypertensive crisis.
Fish