What is scombroid poisoning associated with?

Scombroid poisoning is primarily linked to improperly stored fish, particularly species like tuna and mackerel. This type of foodborne illness occurs when certain fish are not refrigerated correctly after being caught. As these fish decompose, bacteria convert the naturally occurring histidine in the fish into histamine, leading to the development of symptoms associated with scombroid poisoning, such as flushing, headaches, and gastrointestinal issues.

Proper storage of seafood is crucial to prevent the growth of these bacteria, which can thrive if the fish is left at room temperature or not kept at the required cold temperatures. Ensuring that fish is handled and stored properly can mitigate the risks associated with scombroid poisoning, making awareness of proper fish storage vital for food safety.