AAA Food Manager Certification Practice Test

What conditions can contribute to Scombroid poisoning in fish?

1. Freezing at low temperatures

2. Time and temperature abuse

3. Overcooking

4. Exposing to direct sunlight

The correct answer is: Time and temperature abuse

Scombroid poisoning is a type of foodborne illness that occurs primarily due to the consumption of spoiled fish, particularly those belonging to the Scombridae family, such as tuna, mackerel, and sardines. This condition arises when fish is not stored or handled correctly, leading to the growth of bacteria that produce histamine and other toxins. Time and temperature abuse is crucial in this context because if fish is not kept at proper temperatures during storage and preparation, bacteria can thrive. The spoilage process starts when fish is left at temperatures above 41°F (5°C) for too long, allowing bacteria to convert histidine, an amino acid present in fish, into histamine and other toxic compounds. The risks associated with inadequate refrigeration or holding the fish at unsafe temperatures significantly increase the chances of developing scombroid poisoning. While other options involve handling and cooking methods, they do not specifically facilitate the development of the toxins associated with scombroid poisoning in the same way that improper time and temperature control does. Cold storage methods like freezing can preserve fish and inhibit bacterial growth, and overcooking or exposure to direct sunlight does not directly contribute to the histamine production process in the same manner as time and temperature mismanagement. Thus, understanding