New York City Food Protection Practice Test

Which of the following foods is known for causing scombroid poisoning?

1. Salmon

2. Tuna and mackerel

3. Chicken and pork

4. Eggs and dairy products

The correct answer is: Tuna and mackerel

Scombroid poisoning is specifically associated with the consumption of certain types of fish, particularly tuna and mackerel. This type of poisoning occurs when fish that are not properly stored or handled decompose, leading to the breakdown of histidine into histamine. When ingested, this histamine can cause allergic reactions similar to those caused by food allergies. Tuna and mackerel are both members of the scombroid family, and due to their production of histamine when not handled properly, they are frequently cited in literature about this type of food poisoning. Proper refrigeration and storage methods are critical in preventing scombroid poisoning, underscoring the importance of food safety practices in food handling. In contrast, the other food items listed—salmon, chicken, pork, eggs, and dairy products—are not known for causing scombroid poisoning. While salmon can spoil and cause different types of foodborne illness, it does not produce histamine like tuna and mackerel. Chicken and pork are associated more with bacterial contamination rather than histamine-related reactions, while eggs and dairy products have different types of potential pathogens rather than the specific concern of scombroid toxicity.