What causes scombroid poisoning?

Scombroid poisoning is specifically caused by the consumption of fish that have not been properly stored or handled, leading to spoilage. When certain types of fish, particularly those from the Scombridae family like tuna and mahi-mahi, are left unrefrigerated, bacteria present in the fish can convert naturally occurring amino acids into histamine. This histamine can accumulate to levels that trigger allergic-like reactions in individuals after ingestion.

The symptoms of scombroid poisoning may resemble those of an allergic reaction, including flushing, sweating, headache, and gastrointestinal upset. Importantly, proper handling and storage of fish are critical to preventing this type of food poisoning, as refrigeration can inhibit bacterial growth and histamine formation. Understanding these details about the spoilage process and the role of histamine in scombroid poisoning helps explain the significance of proper food safety practices.