Pathogenesis eat green skin red meat fish alert histamine poisoning fish caused by histamine poisoning is due to a certain amount of histamine of certain fish and caused by allergic food poisoning. Histamine is the decomposition product of histidine, and thus the production of histamine in fish is related to the amount of its histamine-containing acid. The muscles of green-skinned red-fleshed fish, such as striped bass, skipjack tuna, tuna, sardines, swordfish, and mackerel, contain more hemoglobin, and therefore have a higher content of histidine. When contaminated by bacteria rich in histidine decarboxylase, such as Histamine Aerobacter, Escherichia coli, Staphylococcus, Streptococcus, etc., and under suitable conditions, histamine is produced by decarboxylation of histamine acid. Histamine can promote capillary dilatation and congestion and bronchoconstriction. Poisoning manifestations The incubation period is several minutes to several hours, mainly manifested as facial, chest and general skin redness, tingling, burning sensation, conjunctival congestion, accompanied by dizziness, accelerated heart rate, urticaria, etc. Recovered in 1-2 days, the prognosis is good, and there are no deaths. Preventive measures Prevent fish from rotting and deteriorating. Freezing and refrigerating to reduce contamination, and curing with not less than 25% edible salt. No green-skinned red-meat fish with histamine content exceeding 100mg/100g should be put on sale. Consumers should pay attention to the freshness and quality of green-skinned red meat when purchasing it and cook it in time. Cooking with vinegar boiling and deep-frying can reduce histamine (to about 2/3).