What triggers scombroid poisoning in fish?

Scombroid poisoning is primarily caused by the accumulation of histamines in the muscle of certain types of fish, particularly those from the Scombridae family, which includes tuna and mackerel. When fish are not handled or stored properly after being caught, bacteria can convert histidine (an amino acid found in fish) into histamine. If the fish is consumed when these levels of histamine are high, it can lead to symptoms such as flushing, sweating, headache, and gastrointestinal distress.

This condition is not related to parasites, environmental toxins, or issues with cooking. While improper cooking can certainly lead to many types of foodborne illnesses, scombroid poisoning specifically requires that the fish's histamine levels are elevated due to improper storage rather than preparation techniques. Understanding the specific biochemical processes involved in scombroid poisoning helps differentiate it from other seafood-related health risks, reinforcing the importance of proper fish handling and storage.