Mother and daughter died suddenly while on holidays in Bali

[tetano]

Relatives of a Queensland mother and daughter who died suddenly while on holidays in Bali say all they know is that the pair ate a fish meal before their deaths.

Noelene Gay Bischoff, 54, and Yvana Jeana Yuri Bischoff, 14, arrived on the Indonesian holiday island and checked into a resort on Friday.

Less than 24 hours later, after eating dinner at the local Buddha Restaurant, both fell sick and contacted staff for help.

Police say Ms Bischoff died on route to the Bali International Medical Clinic (BIMC) on Saturday, and her daughter died a short time later.

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http://www.abc.net.au/news/2014-01-05/mother-and-daughter-ate-fish-before-bali-death/5185384

 

[Shiloh]

Re: Mother and daughter died suddenly while on holidays in Bali

Source: http://www.3aw.com.au/blogs/3aw-new...other-tells-of-best-mates/20140106-30d5t.html

Bali deaths: Brother tells of 'best mates'
Posted by: Marissa Calligeros, Esther Han and Jeffrey Hutton, The Age | 6 January, 2014 - 3:14 PM
Bali

The distraught family of a Sunshine Coast mother and daughter who died of suspected food poisoning in Bali are finding comfort in the knowledge the "best mates" will forever be together.

Less than 24 hours after arriving in Bali for a 15-day holiday, Noelene Bischoff, 54, and her daughter Yvana, 14, were dead...

...Mr Bischoff said neither had ever declared food allergies or carried an EpiPen and Noelene loved seafood...

...On Sunday afternoon, a resort manager told the family by phone that he had eaten the same fish meal as Noelene and her daughter, but had not felt ill.

The family is struggling to comprehend how Noelene - a managing nurse at Caloundra Hospital who wrote a university thesis about food poisoning - would have fallen victim to such an illness....

 

[Emily]

Re: Mother and daughter died suddenly while on holidays in Bali

http://www.brisbanetimes.com.au/queensland/australian-medical-association-explains-bali-food-poisoning-deaths-20140205-320aj.html

Australian Medical Association explains Bali food poisoning deaths

Date
February 5, 2014 - 9:00AM


The Australian Medical Association says scombroid, or histamine poisoning is a rare form of food poisoning and it's extremely uncommon for it to cause serious illness.
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It's caused by elevated levels of histamine being present in fish, which can cause an allergic reaction.

The severity of that reaction can be extremely serious in people with asthma.

Read more: http://www.brisbanetimes.com.au/que...ning-deaths-20140205-320aj.html#ixzz2sRba6DPD

http://wwwnc.cdc.gov/travel/yellowbook/2014/chapter-2-the-pre-travel-consultation/food-poisoning-from-marine-toxins

SCOMBROID

Scombroid, one of the most common fish poisonings, occurs worldwide in both temperate and tropical waters. The illness occurs after eating improperly refrigerated or preserved fish containing high levels of histamine, and often resembles a moderate to severe allergic reaction.

Fish typically associated with scombroid have naturally high levels of histidine in the flesh and include tuna, mackerel, mahimahi (dolphin fish), sardine, anchovy, herring, bluefish, amberjack, and marlin. Histidine is converted to histamine by bacterial overgrowth in fish that has been improperly stored after capture. Histamine and other scombrotoxins are resistant to cooking, smoking, canning, or freezing.
Clinical Presentation

Symptoms of scombroid poisoning resemble an acute allergic reaction and usually appear 10?60 minutes after eating contaminated fish. They include flushing of the face and upper body (resembling sunburn), severe headache, palpitations, itching, blurred vision, abdominal cramps, and diarrhea. Untreated, symptoms usually resolve within 12 hours. Rarely, there may be respiratory compromise, malignant arrhythmias, and hypotension requiring hospitalization. Diagnosis is usually clinical. A clustering of cases helps exclude the possibility of fish allergy.
Prevention

Fish contaminated with histamine may have a peppery, sharp, salty, or ?bubbly? feel but may also look, smell, and taste normal. The key to prevention is to make sure that the fish is properly iced, refrigerated, or immediately frozen after it is caught (<38?F, <3.3?C). Cooking, smoking, canning, or freezing will not destroy histamine in contaminated fish.
Treatment

Scombroid poisoning usually responds well to antihistamines (H1-receptor blockers, although H2-receptor blockers may also be of benefit).