Scombroid poisoning: This occurs as a result of inadequate storage conditions and temperature control of fish. It occurs when fish is not preserved by chilling on ice during transportation. Histamine accumulates in the fish and is responsible for the poisoning. Some of the susceptible fish include mackerel , herring , sardine , yellow fin tuna etc. Symptoms of scombroid poisoning begin quickly, often 30 min to 1 hour after consuming the toxin, and include nausea , vomiting , diarrhea , abdominal cramps , burning and tingling of the lips and mouth , dizziness , flushing , urticaria , sweating , headaches , blurred vision and palpitations . In severe cases, breathing difficulties can occur, especially in asthmatics.