Food-allergy-like symptoms can be inducedby contaminated foods or foods containing high concentrations of allergic mediators. In scromboid fish poisoning, the normally high level of histidine in tuna or mackerel is decarboxylated to histamine by proteus or klebsiella contamination during food processing.
Histamine or HRF is found in high concentrations in Parmesan or Roquefort cheese, red wine, and strawberries. Other active substances that are implicated in allergic reactions are also found in foods. Serotonin, a small molecule that dilates capillaries, increases capillary permeability, and contracts smooth muscle, is found in high concentrations in bananas, pineapples, plantain, and avocados.
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