What compound causes symptoms in Scombroid Fish Poisoning?

Scombroid Fish Poisoning is primarily caused by the accumulation of histamine in certain types of fish, particularly those that are not stored or handled properly after being caught. When fish like tuna and mackerel are improperly refrigerated, bacteria break down the amino acid histidine into histamine. Consuming fish with high levels of histamine can lead to gastrointestinal and allergic-like symptoms, including hives, rash, and in some cases, nausea and vomiting.

Understanding histamine's role is crucial for food safety practices, especially regarding the handling, storage, and preparation of fish products. The other compounds listed, while they are related to different kinds of foodborne illnesses, do not cause Scombroid Fish Poisoning. Ciguatoxin is associated with ciguatera fish poisoning, Norwalk virus is a cause of viral gastroenteritis, and paralytic shellfish toxin is linked to shellfish poisoning. Each toxin has distinct sources and mechanisms, reinforcing the importance of proper identification and control measures in food safety.