Rare Death Via Histamine Poisoning Following Crab Consumption: A Case Report |
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| Authors: | Yang Yu M.D. Ping Wang M.M. Ligong Bian M.D. Shijun Hong M.D. |
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| Affiliation: | 1. Department of Anatomy, Kunming Medical University, Kunming, China;2. School of Forensic Medicine, Kunming Medical University, Kunming, China |
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| Abstract: | Histamine poisoning (scombroid food poisoning) is a toxicity syndrome that results from eating spoiled fish. To date, however, few poisoning (or mortality) cases have been reported in relation to crab consumption. Here, we describe a very uncommon case in which a 37‐year‐old woman and her 14‐year‐old son ate cooked crabs (Scylla serrata), resulting in the death of the female. Samples of vomitus, food residue, liver tissue, gastric content, intestinal content, and cardiac blood were analyzed by high‐performance liquid chromatography. Toxicological analysis revealed that histamine concentrations were very high in the cooked crab (47.08 mg/100 g) and intestinal content (22.54 mg/100 g). Comparing our toxicological results, police investigations, and family member statements, it can be assumed that the decedent ingested spoiled crabs, and by excluding other causes of death, lethal intoxication with histamine poisoning was confirmed. |
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| Keywords: | forensic science forensic toxicology crabs histamine poisoning food poisoning high‐performance liquid chromatography pathology autopsy |
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