Histamine-related illness from improperly stored fish is referred to as?

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Scrombroid toxicity is a histamine-related illness that occurs when fish are not stored properly. Bacteria on the fish convert histidine in the flesh to histamine during time-temperature abuse, and this histamine is heat-stable, so cooking does not kill it. After eating the fish, people often experience rapid-onset symptoms that resemble an allergic reaction: flushing, tingling or burning in the mouth, headache, dizziness, palpitations, sweating, abdominal cramps, and sometimes nausea or diarrhea. The onset is typically within minutes to a few hours and the illness is usually self-limited.

This is not botulism, which comes from a toxin that causes neuroparalysis; nor salmonellosis, which is an infection leading to fever and gastroenteritis; nor ciguatera poisoning, which comes from reef fish and causes distinctive neurological symptoms like temperature sensation reversal. Prevention centers on keeping fish properly iced and refrigerated and avoiding time-temperature abuse.