Certified Professional Food Safety (CP-FS) Practice Exam

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Prepare for the Certified Professional Food Safety (CP-FS) Exam with detailed questions, hints, and explanations. Master food safety knowledge and excel in your exam!

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What can cause scromboid poisoning in tuna?

Histamines built up in tissues
Excessive cooking temperatures
Improper fishing techniques
Exposure to metals

The correct answer is: Histamines built up in tissues

Scromboid poisoning is primarily caused by the accumulation of histamines in the tissues of certain fish, particularly tuna and mackerel, that are not handled properly after being caught. When these fish are not cooled quickly or are stored improperly, bacteria present on the fish can produce histamine from the amino acid histidine. This histamine accumulation occurs rapidly as a result of breakdown processes and can lead to foodborne illness upon consumption. Understanding this mechanism is crucial for food safety practices, especially in seafood handling. While excessive cooking temperatures, improper fishing techniques, and exposure to metals might impact food safety in various contexts, they do not directly result in scromboid poisoning like histamine buildup in tuna does. This highlights the importance of proper storage and handling of fish to prevent the growth of bacteria and subsequently minimize the risk of scromboid poisoning.