Starbucks Food Safety Practice Exam

What causes scombroid poisoning?

1. Consuming out-of-date canned fish

2. Eating certain fish with high levels of histamines due to time and temperature abuse

3. Ingesting raw shellfish contaminated with pathogens

4. Eating fish that have been improperly frozen

The correct answer is: Eating certain fish with high levels of histamines due to time and temperature abuse

Scombroid poisoning is caused by consuming fish that have high levels of histamines, which develop as a result of improper handling and storage conditions, often referred to as time and temperature abuse. Certain fish, such as tuna and mackerel, naturally contain histidine, an amino acid that can be converted to histamine by bacteria when the fish is kept at temperatures that allow bacterial growth, typically in warmer conditions and over extended periods. If these fish are not processed, refrigerated, or cooked properly, the histamine levels can rise to toxic concentrations, leading to the symptoms associated with scombroid poisoning, such as flushing, rash, headache, and gastrointestinal distress. The other options describe food safety concerns that are associated with different types of foodborne illnesses but do not specifically relate to scombroid poisoning. For instance, while consuming out-of-date canned fish can lead to other forms of foodborne illness, it does not specifically result in scombroid poisoning. Similarly, ingesting raw shellfish can lead to illnesses caused by pathogens like Vibrio, and improperly frozen fish may lead to different types of spoilage or pathogenic growth, but they are not directly linked to the histamine-related effects of scombroid poisoning.