Scombroid fish poisoning, or scombrotoxin poisoning occurs when people eat scombroid or scombroid-like fish that have been carelessly handled and permitted to build up biogenic amines particularly  histamine, as a consequence of bacterial spoilage. A level for histamine of 5 mg/100g (50 ppm) is recommended for assuring the safe consumption of such fish, while a level of 1,500-4,000 mg histamine causes severe incidence. Symptoms such as headache, nausea, vomiting, diarrhoea, itching, oral burning sensation, red rash and hypotension are common in such cases. Rapid cooling of fish is of value to prevent formation of biogenic amines.