Unlike many types of<unk><unk> ,<unk>  form is not brought about by ingestion of a pathogen. Histidine is an amino acid that exists naturally in many types of<unk> , including fish. At temperatures above 16 °C (60 °F), histidine is converted to the biogenic amine histamine via the enzyme histidine decarboxylase produced by symbiotic bacteria such as Morganella morganii (this is one reason why fish should be stored in the freezer). Histamine is not destroyed by normal cooking temperatures, so even properly cooked fish can still result in<unk> . Histamine is the main natural chemical responsible for true allergic reactions, so the symptoms produced are almost identical to a<unk>  allergy. Rarely cheese may be involved.
Scombroid food poisoning
Allergy
Chinese alchemical elixir poisoning
Fish allergy
Ciguatera fish poisoning
Loch Maree Hotel botulism poisoning
Shellfish poisoning
Tin poisoning