Bluefin Tuna Poisoning in Palermo: Seven Hospitalized With Suspected Scombroid Syndrome

Seven people were hospitalized in Palermo, Italy, on May 10, 2026, after consuming bluefin tuna. One of the victims remains in intensive care, while the others are being treated in various hospitals across the city.

Health authorities and medical personnel suspect the victims are suffering from scombroid poisoning, a form of foodborne intoxication. Reports indicate that some of those affected noticed a strange taste in their mouths while eating the fish.

Scombroid poisoning, also known as histamine poisoning, occurs when certain types of fish—most commonly those in the Scombridae family, such as tuna, mackerel, and bonito—are not properly refrigerated after being caught. When the fish is stored at inadequate temperatures, bacteria begin to break down the amino acid histidine found in the fish’s muscle, converting it into histamine.

Unlike many other types of food poisoning, scombroid syndrome is not caused by a bacterial infection or a virus, but by the ingestion of a chemical toxin that has already formed in the meat. The condition is not contagious and cannot be spread from person to person.

Understanding Scombroid Syndrome

The symptoms of scombroid poisoning often mimic an allergic reaction because histamine is the same compound the human body releases during an allergic response. These symptoms typically appear quickly, often within minutes to an hour after consumption.

Common clinical manifestations include flushing of the face and neck, skin rashes, itching, and headaches. Gastrointestinal distress, such as nausea, vomiting, and abdominal cramps, is also frequent. In severe cases, the reaction can lead to more critical complications, which may explain the necessity of intensive care for at least one of the individuals in the Palermo incident.

A distinguishing characteristic of this intoxication is the sensory experience of the food. The buildup of histamine can give the fish a peppery, metallic, or abnormally pungent taste. However, in some instances, the fish may appear, smell, and taste normal, meaning the toxin cannot always be detected by the consumer before ingestion.

Prevention and Food Safety

Preventing scombroid poisoning relies entirely on the maintenance of a strict “cold chain.” Because the bacteria that produce histamine thrive in warm temperatures, the fish must be chilled immediately after capture and kept at temperatures near 0 degrees Celsius (32 degrees Fahrenheit) throughout transport and storage.

Once histamine has formed in the fish muscle, it is heat-stable. This means that cooking, grilling, canning, or smoking the fish does not destroy the toxin. Heat treatment cannot reverse the chemical change from histidine to histamine, making proper refrigeration the only effective preventative measure.

Consumers and food service providers are encouraged to source fish from suppliers who can verify temperature logs and adhere to rigorous food safety standards. When purchasing fresh tuna, ensuring the product is kept on ice or in a properly functioning refrigerated display is critical to reducing the risk of intoxication.

Treatment for scombroid poisoning generally involves the administration of antihistamines to counteract the effects of the ingested histamine. For patients in critical condition, supportive care in a hospital setting is necessary to manage respiratory or cardiovascular distress.