Scombroid food poisoning is a foodborne illness that results from eating spoiled (decayed) fish. It is the second most common type of seafood poisoning, second only to ciguatera. However it is often missed because it resembles an allergic reaction. It is most commonly reported with tuna, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught. Scombroid can result from inappropriate handling of fish during storage or processing. One of the toxic agents implicated in scombroid poisoning is a chemical called histamine. Other chemicals have been found in decaying fish flesh, but their association to scombroid fish poisoning has not been clearly established.

Most short –lasting cases of sickness or diarrhea are due to viral gastroenteritis. The most common cause is human rotavirus, to which children under the age of three are particularly susceptible the treatment is to stop all solid – food intake, and to concentrate instead on fluid intake prevent dehydration.

FOUR Asians who murdered another Asian and then ate his body were caught when one of their victim's finger was found in the stomach of one during treatment for acute food poisoning, the daily Al-Sharq newspaper said today.

One particular antibiotic – fosfomycin – can treat Listeria in the body, despite it being ineffective in laboratory conditions. Because it was not effective in the laboratory, this drug has never been considered for the treatment of listeriosis, in spite of it reaching the infection sites more effectively than other antibiotics.