A meal that could have become drama. Now we know the Food Intoxication Manager that occurred on Monday, May 26, with ten clients of the same Bruze restaurant (Iille-Et-Vilaine) that consumed a tuna tataki. Its name: Scombrotoxism, a disease that occurs after the consumption of Scombrids, fish such as tuna, mackerel or even beautiful.
Behind this name hides an allergic reaction linked to histamine, an amino acid naturally present in certain fish, but that in high doses can cause pumps of heat, redness in the face, headaches, diarrhea or even vomiting. And this, in the minutes after ingestion.
As the ANS reminds us, Scombrids are richer than others in histidine, “which can promote greater histamine production.” Therefore, consuming this type of contaminated fish is not exempt from risk, even if accidents take place in “lesser” in the restaurant. With respect to Bruz’s restaurant, the establishment closed for the first time before being reopened, the restorer was expelled from the case.
Cooking the fish would have “changed anything”
Is the poisoning on Tuesday in Bruz linked to a break in the cold chain? Not necessarily, explains Bruno Megarbane, head of resuscitation service at the Lariboisière hospital in Paris, this Thursday morning at the BFMTV set.
“[Pour une infection]First it is necessary a scumbridé rich in histidine, then bacteria already present in its flesh at the time of fishing and finally a possible rupture of the cold chain is possible. Not necessarily by the restorer, but probably at the time of fishing, even at the time of marketing or preparation, “explains the latter.
And to add that once the fish contaminated by a high content, histamine is almost impossible to eliminate, bacteria are temperature resistant.
Once histamine has formed, “neither preservation nor freezing [ne peuvent la détruire]”Indicates Anse.
Respect the cold chain before consumption
Also in accordance with the National Food Health Security Agency, the poisoning study registered by non -slip centers shows that histamine pollution cases occur mainly after fish consumption purchased in trade.
To avoid bacterial proliferation in a fish purchased in trade or trapped, consumers are requested to respect the cold chain before consumption. Specifically: quickly place the fish in the refrigerator or freeze and do not leave the fish at room temperature or exposed to the sun.
“In case of freezing, defrost the fish quickly and consume it immediately. You should never reconfire a fish that has been defrosted,” Anses recalls.
Source: BFM TV
