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:
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.
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