Scrombroid poisoning is caused by what kind of toxin?

Scrombroid poisoning is caused specifically by the presence of histamine and other biogenic amines in certain types of fish, particularly those that are part of the Scombridae family, such as tuna and mackerel. When these fish are not properly stored or handled, bacteria can convert histidine, an amino acid found in these fish, into histamine. High levels of histamine can lead to scrombroid poisoning upon consumption.

The correct identification of this toxic compound as related to fish handling practices is fundamental for food safety. Those working in food service must be aware of the proper storage temperatures and handling procedures to prevent the growth of bacteria that produce histamine. This includes ensuring that fish is kept at safe temperatures throughout the supply chain—from fishing to processing and storage—thereby reducing the risk of scrombroid poisoning.

In this context, other types of toxins such as mycotoxins (produced by fungi), ciguatoxins (associated with reef fish and coral), and bacillus cereus toxins (linked to rice and starchy foods) do not pertain to scrombroid poisoning. Understanding the specific cause of scrombroid poisoning helps in appropriately training food handlers on safe practices and recognizing symptoms to ensure public