Foodborne IllnessQuestion 13 of 240
A customer eats seared tuna and within minutes develops flushing, a peppery taste, headache, and a rash. The tuna had been temperature-abused. This reaction is caused by:
a.A parasite in the fish muscle
b.Scombroid poisoning from histamine that forms when certain fish are time-temperature abused
c.A live bacterial infection that cooking would have prevented
d.A pesticide residue on the fish
Explanation
Scombroid (histamine) poisoning occurs when fish such as tuna, mahi-mahi, and mackerel are time-temperature abused, letting bacteria convert the fish's natural histidine into histamine, a toxin that cooking cannot destroy. Symptoms appear within minutes: flushing, rash, headache, and a peppery taste. Prevention is strict cold-chain control from receiving onward, because once the toxin forms it cannot be removed.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Shigella, one of the Big 6 pathogens, is commonly transmitted by which route?
- A deli in Brooklyn stores ready-to-eat cold cuts for weeks in the walk-in at 40°F. Which pathogen is uniquely dangerous here because it can still grow at refrigeration temperatures and threatens pregnant women?
- A sushi chef in NYC prepares raw fish dishes. Which parasite is a specific concern in raw or undercooked marine fish, and what control addresses it?
- Ciguatera poisoning is associated with eating certain large predatory reef fish (such as barracuda or grouper). What makes it difficult to prevent in the kitchen?
- Which statement about shellfish toxins (such as paralytic shellfish poisoning) is correct?
- The NYC course stresses that certain groups are at higher risk for severe foodborne illness. Which group is considered highly susceptible?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against NYC Food Protection Certificate Exam · How we review