What is the source of scombroid poisoning?

Scombroid poisoning is specifically linked to the consumption of certain types of fish, particularly those that can accumulate high levels of histamines in their muscle tissue. This condition occurs when fish such as tuna, mackerel, or sardines are not properly stored or are allowed to spoil. When these fish are not kept at appropriate temperatures after being caught, bacteria can convert the amino acid histidine in the fish muscles into histamine.

When a person consumes this contaminated fish, the high levels of histamine can lead to symptoms resembling an allergic reaction, which may include rash, headaches, and gastrointestinal issues. Proper handling, storage, and cooking of fish are crucial in preventing this type of foodborne illness.

Other choices, such as sprouted green potatoes, undercooked pork, and rice contaminated with rodent feces, are associated with different forms of foodborne illnesses, but they are not connected with scombroid poisoning. Therefore, the primary source of scombroid poisoning is the histamines present in spoiled fish muscle.