New York City Food Protection Practice Test

Scombroid poisoning is associated with which type of food?

1. Fruits and vegetables

2. Certain fish with high levels of histamines

3. Processed meats

4. Raw eggs

The correct answer is: Certain fish with high levels of histamines

Scombroid poisoning is specifically associated with certain fish that have high levels of histamines. This type of food poisoning occurs when fish, particularly those in the Scombroid family such as tuna, mackerel, and mahi-mahi, are not properly stored or handled. When these fish deteriorate, certain bacteria break down the flesh and convert amino acids into histamine, leading to toxic levels if consumed. This condition can result in symptoms similar to an allergic reaction, such as flushing, sweating, and a headache. Knowledge of proper fish handling and storage practices is crucial in preventing scombroid poisoning. Awareness about fish sourcing, temperature control, and the importance of prompt consumption or refrigeration after catching or purchasing is vital for food safety. Other food types listed do not carry the risk of scombroid poisoning. For example, fruits and vegetables do not produce histamine, processed meats have different concerns regarding food safety, and raw eggs are associated with salmonella instead of histamine-related issues. Understanding the specific link between certain fish and histamine levels is essential for preventing this type of foodborne illness.