By NewsDesk  @infectiousdiseasenews

Kroger issued a recall Friday for Yellowfin Tuna Steaks OR Seasoned Yellowfin Tuna Steaks (sold from the service counter or tray pack, sold from a display case) due to scombroid toxin risk.

The recall encompasses the following:

The Ohio Department of Agriculture has issued a public health alert for Yellowfin Tuna after four cases of scombroid poisoning were reported in Franklin and Montgomery Counties.

Scombroid fish poisoning is an acute syndrome characterized by facial flushing, sweating, rash, a burning or peppery taste in the mouth, diarrhea, and abdominal cramps and usually resolve within several hours without medical intervention.

This is due to histamine toxicity from the ingestion of spoiled fish. The fish do not contain high levels of histamine when caught; instead they have histidine in their flesh. Histamine is produced during spoilage from common surface bacteria on the fish. The histamine is not destroyed by cooking.

The type of fish implicated in this food poisoning are mainly of the scombroid type; tuna, mackerel, skipjack and albacore. Some non-scombroid fish such as mahimahi, bluefish, anchovies, and herring have been implicated.

Risks are greatest for fish imported from tropical and semi-tropical areas and fish caught by recreational fisherman who may not have the refrigerated storage for larger fish.

In addition to the symptoms above, which generally appear quite rapidly (within minutes to hours), more severe symptoms may include difficulty in swallowing, respiratory distress and blurred vision. People on isoniazid may have more severe symptoms. Anti histamines are given in severe cases. Deaths are rare.

Adequate and rapid refrigeration of the fish will prevent spoilage.

The diagnosis is made on symptoms and tends to be fairly evident. Several people may come down with this at the same time.

There is no laboratory testing on the patient that is considered helpful. Measuring histamine levels on the suspected fish can be used for confirmation.