What is crucial in preventing Scombroid poisoning?

To effectively prevent Scombroid poisoning, proper refrigeration after the capture of fish is essential. Scombroid poisoning mainly occurs due to the consumption of certain types of fish—such as tuna, mackerel, and bonito—that have high levels of histidine. When these fish are not stored at appropriate temperatures, bacteria can convert histidine into histamine, leading to poisoning when the fish is consumed.

Maintaining low temperatures during storage is critical because it inhibits bacterial growth and histamine production. If fish is left unrefrigerated, especially in warmer conditions, the risk of histamine accumulation significantly increases, making proper refrigeration a key preventive measure.

While thorough cooking, washing hands, and separating raw and cooked fish are important food safety practices, they do not directly prevent Scombroid poisoning. Cooking does not destroy the histamine that is already present, and both handwashing and separating raw and cooked fish pertain more to preventing contamination and foodborne illness from other pathogens, rather than the specific biochemical reaction leading to Scombroid poisoning.