What substance causes Scombroid poisoning in mishandled seafood like tuna or mackerel?
Answer
Histamine
Scombroid poisoning represents a specific type of adverse reaction linked to seafood contamination, although it is typically associated with fish such as tuna or mackerel, it can potentially occur with other seafood products. This toxic reaction is specifically caused by elevated levels of histamine. Histamine develops in seafood when the proteins decompose, a process accelerated if the product has been improperly handled or has begun to spoil. Consumption of these elevated histamine levels triggers an inflammatory response in the body, leading to symptoms that can sometimes resemble intoxication, such as dizziness, flushing, and headache, distinguishing it sharply from the pleasure derived from dopamine.
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