Which phenomenon causes Scombroid Poisoning in fish?

Scombroid poisoning is primarily caused by high levels of histamines that form in certain types of fish when they are not stored properly, leading to temperature abuse. This occurs when fish, particularly those in the Scombridae family such as tuna and mackerel, are not kept at safe temperatures. Bacteria can grow in the flesh of the fish, leading to the breakdown of the amino acid histidine into histamine. When ingested in large quantities, histamine can cause allergic-like reactions, including flushing, headaches, and gastrointestinal symptoms.

This is a critical point for food handlers to understand, as proper storage and handling of fish are essential to prevent Scombroid poisoning. Keeping fish refrigerated at appropriate temperatures right after catch and throughout storage is vital to inhibit the growth of bacteria that contribute to histamine production.