What is the recommended action to minimize Scombroid Fish Poisoning?

Minimizing the risk of Scombroid Fish Poisoning largely hinges on the proper handling and storage of fish, particularly regarding freshness. The correct approach is to refrigerate fresh fish promptly.

Scombroid Fish Poisoning occurs due to the consumption of fish that has not been kept at safe temperatures, leading to the production of histamine. This histamine forms when fish that are high in histidine, such as tuna and mackerel, spoil. When fresh fish is left out at temperatures above 41°F (5°C) for more than a couple of hours, bacteria can convert histidine into histamine, which is not eliminated by cooking. By refrigerating fish immediately after purchase, the growth of these bacteria is significantly slowed down, thus minimizing the risk of histamine development and subsequent poisoning.

The other suggested actions, while potentially beneficial for food safety overall, do not directly target the prevention of Scombroid Fish Poisoning. Cooking fish at high temperatures does not eliminate histamine once it has formed, avoiding older fish can reduce risk but doesn't address improper storage, and freezing fish can be effective for some types of spoilage but is not a guaranteed method for preventing histamine buildup. Thus, the best preventive measure against Scombroid