What is the source of scombroid poisoning?

Scombroid poisoning is primarily caused by the consumption of certain types of fish that have high levels of histamines due to inadequate handling or storage after being caught. Fish such as tuna, mackerel, and sardines can accumulate histamine when they are not kept at the correct temperatures, allowing bacteria to break down the fish's proteins into histidine, which is then converted into histamine.

The histamines produced can lead to allergic-like reactions in consumers, manifesting symptoms such as flushing, headaches, and gastrointestinal distress. Therefore, understanding the source of scombroid poisoning emphasizes the importance of proper fish handling and storage practices to prevent the formation of histamines and ensure food safety.

Other options pertain to different types of foodborne illnesses or poisoning. Bacterial toxins in shellfish are associated with other illnesses, chemical contaminants refer to pollutants that can affect various food items, and improperly canned foods are linked to botulism and other types of foodborne hazards, but not scombroid poisoning specifically.