scombroid poisoning scom·broid poisoning (skŏm'broid')
n.
Poisoning from ingestion of heat-stable toxins produced by bacterial action on inadequately preserved dark-meat fish of the order Scombroidea, including tuna, bonito, mackerel, albacore, skipjack. It is characterized by epigastric pain, nausea and vomiting, headache, thirst, difficulty in swallowing, and urticaria.