Several batches of yellowfin tuna steaks are being recalled after being sold at grocery chains like Krogers because the fish may be contaminated with the foodborne toxin scombrotoxin. The Food and Drug Administration (FDA) became aware of the spoiled fish earlier this month after multiple people reported symptoms of scombroid poisoning after eating tuna steaks bought at Kroger stores in Ohio.

The organization is now urging consumers to not eat the fish, as scombroid poisoning causes an illness that closely resembles an allergic reaction — think flushing of the face, rash, sweating, diarrhea, and abdominal cramps.

“Scombroid poisoning results from eating certain types of fish that are inadequately preserved and improperly refrigerated immediately after they are caught,” said Dr. Robert Glatter, an emergency physician with Lenox Hill Hospital. “It looks like an allergic reaction, but in reality is the result of toxins produced by specific bacteria in the tissues of the fish.”

The illness — which is caused by fish that hasn’t been stored or refrigerated properly — creates a buildup of bacteria that emit high levels of histamines, making the fish toxic. According to Dr. Amesh Adalja, symptoms are similar to those of an allergic reaction and include flushing, rash, headache, and, most commonly, diarrhea. Scombroid poisoning sets in faster than most foodborne illnesses, appearing within minutes to 2 hours after consumption. Some may experience blurred vision, swelling of the tongue, and respiratory stress.

Yellowfin tuna steaks are being recalled over concerns they’re linked to scombroid poisoning. Scombroid poisoning occurs when fish isn’t stored or refrigerated properly, causing bacteria to grow and release high levels of histamines. When consumed, the spoiled fish can cause symptoms that resemble an allergic reaction. Most people’s symptoms clear up within 12 hours, but more severe cases can be treated with antihistamines orally or intravenously.