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NC Electronic Disease Surveillance Systemic EDS EVENT ID# North Carolina Department of Health and Human Services Division of Public Health Epidemiology Section Communicable Disease BranchATTENTION
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01
Wash your hands thoroughly with soap and water before handling the fish.
02
Check the fish for any signs of spoilage, such as a strong fishy odor or discolored flesh. Discard any fish that appears to be spoiled.
03
Rinse the fish under cold running water to remove any surface bacteria.
04
Pat the fish dry with a clean paper towel.
05
Cook the fish to an internal temperature of at least 145 degrees Fahrenheit. Use a food thermometer to ensure proper cooking temperature.
06
Store the cooked fish in a clean, airtight container in the refrigerator. Consume it within 2-3 days.
07
Do not leave cooked fish at room temperature for more than 2 hours.
08
If you experience symptoms of foodborne poisoning after consuming scombroid fish, seek medical attention immediately.

Who needs foodborne poisoning scombroid fish?

01
Anyone who is planning to consume scombroid fish needs to be aware of the risks of foodborne poisoning associated with this type of fish.
02
People with weakened immune systems, pregnant women, young children, and the elderly may be more susceptible to foodborne illnesses and should take extra precautions when consuming scombroid fish.
03
It is important for food handlers and food service establishments to follow proper food safety practices to prevent the spread of foodborne illnesses related to scombroid fish.
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Foodborne poisoning from scombroid fish is a type of food poisoning that occurs when fish is not properly stored and histamine levels increase, causing symptoms similar to an allergic reaction.
Food establishments and healthcare providers are required to report cases of foodborne poisoning from scombroid fish to the appropriate regulatory authorities.
The reporting process for foodborne poisoning from scombroid fish typically involves providing details about the affected individual, symptoms experienced, laboratory test results, and potential sources of contamination.
The purpose of reporting foodborne poisoning from scombroid fish is to help identify potential outbreaks, prevent further cases, and improve food safety practices.
Information such as the affected individual's demographic data, onset of symptoms, food consumption history, and laboratory findings must be included in the report for foodborne poisoning from scombroid fish.
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