By Amy O'ConnorQuick: Name one of the most common seafood poisonings you can get. If you said E. coli, salmonella, listeria, or any of the other food-borne illnesses making news and populating editorial pages, you’d be wrong. The answer is scombroid poisoning, a Z-list pathogen that needs a PR makeover—stat!—because no one seems to know about it.
Until Howard Rubenstein takes up the cause, I’ll share that I got scombroid within an hour of eating bad tuna last year. And the same thing could happen to you after a nice meal of salmon or even sardines. Symptoms include shortness of breath, rapid pulse, nausea, and an unpleasant full-body flush that sends you rushing to the head of the line at the ER certain you’re having the Big One. Just when the nurses pull out the paddles, a world-weary doc saunters over, looks you up and down, and asks: “Did you have tuna for lunch?” An affirmative response gets you a quick injection in the rear and your walking papers.Read More
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