@article{ref1,
title="Fish poisoning",
journal="MMWR: Morbidity and mortality weekly report",
year="1954",
author="Centers for Disease Control and Prevention, USA, ",
volume="3",
number="39",
pages="1-1",
abstract="Dr. James R. Enright, Hawaii Department of Health, reports an outbreak of fish poisoning in an institution. Fish was served to approximately 600 persons for their evening meal. Of these, 57 (including 5 cafeteria workers) became ill 15 or 20 minutes later. The symptoms were a generalized flushing of the face and body, severe headache, palpitation, nausea, vomiting, and diarrhea. The patients stated that the fish had an unusual taste and caused their throats to itch. Many refused to eat the fish after tasting it, and others noted nothing wrong and had no symptoms. Examination showed a portion of the fish had a bluish-green discoloration in the stomach region, involving about 10 percent of the fish. Laboratory examination revealed no pathogens and tests were negative for nitrates. The volatile acid content of the discolored portions of the fish were found to be 3 times as high as the normal portions. This is probably an outbreak of scambroid poisoning, the source of which is suspected to be caused by some organic material eaten by the fish. A supply of the fish has been sent to the School of Tropical and Preventive Medicine, College of Medical Evangelists, California, for further study.",
language="en",
issn="0149-2195",
doi="",
url="http://dx.doi.org/"
}