Scombroid Fish Poisoning Can't Be Seen or Smelled - But it can Kill Preppers Dead
It’s an illness with potentially lethal consequences - so preppers need to see it coming. Scombroid fish poisoning occurs when a fresh catch isn’t kept below 68 degrees Fahrenheit, often due to a lack of ice.
Since no electricity means no ice, it’s not an accident there’s an increased incidence of this type of poisoning after earthquakes and other natural disasters. The same set of conditions are likely going to apply to preppers when the world skips sideways.
The Scombridae family of fish includes many dark meat species like tuna, albacore, mackerel, and mahi-mahi. These species contain a naturally occurring and generally harmless substance called histidine. As long as the fish are kept refrigerated this doesn’t present a problem. But if the temperature rises above 68 F, the histidine turns to histamine - and that’s bad news. Histamine is what our immune systems cells release causing a variety of allergic responses. And those responses can range from hives to shock.
Discard fish that have been left in the sun for more than 2 hours. Remember that you cannot tell if the fish is bad by its odor or appearance. Nor is it altered by cooking or freezing after the fact. If you must eat something - go slow. The fish is said to have a peppery taste by those unfortunate enough to have experienced it.
-ThePrepperPages.com
Click On Image to Order from Amazon
No comments:
Post a Comment