of fish-borne botulism are caused by
improperly cold-smoked, salt-cured, or
fermented products.
Intestinal viruses, the “Norwalk” viruses,
which attack the lining of the small
intestine and cause vomiting and
diarrhea.
Hepatitis viruses A and E, which can
cause long-lasting liver damage.Scombroid Poisoning Scombroid poisoning is
unusual in that it is caused by a number of
otherwise harmless microbes when they grow
on insufficiently chilled mackerels of the
genus Scomber and other similarly active
swimmers, including tuna, mahimahi,
bluefish, herring, sardine, and anchovy.
Within half an hour of eating one of these
contaminated fish, even fully cooked, the
victim suffers from temporary headache, rash,
itching, nausea, and diarrhea. The symptoms
are apparently caused by a number of toxins