Scrombroid toxicity is caused by histamine due to what condition in fish like tuna and mackerel?

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Multiple Choice

Scrombroid toxicity is caused by histamine due to what condition in fish like tuna and mackerel?

Explanation:
Histamine formation in fish happens when bacteria on the catch break down histidine into histamine during temperature abuse after harvest. Tuna and mackerel have relatively high histidine content, so if the fish isn’t kept properly cold, these bacteria can produce significant amounts of histamine. Cooking doesn’t destroy histamine, so the toxin can still cause illness even after the fish is cooked. This contrasts with options like sunlight exposure, extreme freezing, or fermentation, which do not cause histamine buildup in this context. The result is scrombroid poisoning from improper handling and temperatures.

Histamine formation in fish happens when bacteria on the catch break down histidine into histamine during temperature abuse after harvest. Tuna and mackerel have relatively high histidine content, so if the fish isn’t kept properly cold, these bacteria can produce significant amounts of histamine. Cooking doesn’t destroy histamine, so the toxin can still cause illness even after the fish is cooked. This contrasts with options like sunlight exposure, extreme freezing, or fermentation, which do not cause histamine buildup in this context. The result is scrombroid poisoning from improper handling and temperatures.

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