Question:
____ is associated with scombroid food poisoning}
____ is associated with scombroid food poisoning}
Show Hint
Scombroid poisoning is often called "Histamine Poisoning." Because histamine is heat-stable, cooking the fish will not make it safe once the toxin has formed. Cold chain management is the only prevention.
Updated On: Aug 7, 2026
- Clostridium
- Histamine
- Listeria
- Dopamine
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Question:
The question identifies the chemical agent responsible for "Scombroid poisoning," a common type of foodborne illness caused by the consumption of improperly handled fish.
Step 2: Detailed Explanation:
• Mechanism: Scombroid poisoning occurs in fish families like Scombridae (Tuna, Mackerel) and some others (Mahi-mahi, Sardines) that naturally contain high levels of the amino acid Histidine.
• Bacterial Action: If these fish are kept at warm temperatures after being caught, bacteria (like Morganella morganii) produce the enzyme histidine decarboxylase. This enzyme converts histidine into Histamine.
• Symptoms: Ingesting high levels of histamine causes an allergic-like reaction because histamine is a primary mediator of inflammation in humans. Symptoms include facial flushing, sweating, burning mouth, headache, and hives.
• Other Options: Clostridium (A) causes botulism. Listeria (C) causes listeriosis. Dopamine (D) is a neurotransmitter but not the toxin in fish poisoning.
Step 3: Final Answer:
Histamine is the chemical associated with scombroid food poisoning.
The question identifies the chemical agent responsible for "Scombroid poisoning," a common type of foodborne illness caused by the consumption of improperly handled fish.
Step 2: Detailed Explanation:
• Mechanism: Scombroid poisoning occurs in fish families like Scombridae (Tuna, Mackerel) and some others (Mahi-mahi, Sardines) that naturally contain high levels of the amino acid Histidine.
• Bacterial Action: If these fish are kept at warm temperatures after being caught, bacteria (like Morganella morganii) produce the enzyme histidine decarboxylase. This enzyme converts histidine into Histamine.
• Symptoms: Ingesting high levels of histamine causes an allergic-like reaction because histamine is a primary mediator of inflammation in humans. Symptoms include facial flushing, sweating, burning mouth, headache, and hives.
• Other Options: Clostridium (A) causes botulism. Listeria (C) causes listeriosis. Dopamine (D) is a neurotransmitter but not the toxin in fish poisoning.
Step 3: Final Answer:
Histamine is the chemical associated with scombroid food poisoning.
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Processing Questions
- How does nitrite curing helps in meat preservation?
- Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is a commonly used anti-foaming agents in the food industry?
- The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.
- Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions