Mahimahi and sardines can cause scrombroid toxicity.

• A. True
• B. False
• C. Only tuna causes it
• D. Only mackerel causes it

Answer: (A)

Scrombroid poisoning happens when fish that contain high levels of histidine are not kept properly cold after capture. Bacteria convert histidine in the fish tissue into histamine, and this histamine is heat-stable, so cooking or freezing doesn’t destroy it. People can develop symptoms within minutes to a few hours after eating.

Certain fish are known to be high in histidine and are common culprits, including mahi-mahi and sardines, along with others like tuna and mackerel. Because these fish can form histamine if mishandled, the statement that mahi-mahi and sardines can cause scrombroid toxicity is true. Prevention centers on maintaining the cold chain from catch to plate.

The other options are not correct because this poisoning is not limited to a single species; multiple fish with high histidine can cause it, and it’s not exclusive to tuna or to mackerel.