Q.1
Fish Processing Technology- ICAR JRF/SRF 2024 (Q.44)
MCQ (Single Correct)
+4
−1
Histamine intoxication results from the consumption of spoiled fish belonging to the group of
- Scombroid Histamine Food Poisoning:
- Scombroid Fishes: Scombroid fish species (family Scombridae), including tuna (Thunnus spp.), mackerel (Scomberomorus spp., Rastrelliger spp.), skipjack, and bonito, contain exceptionally high levels of free L-histidine in their dark muscle.
- Histamine Formation: Inadequate post-harvest temperature control permits proliferation of bacterial contaminants possessing the enzyme L-histidine decarboxylase (e.g., Morganella morganii, Klebsiella pneumoniae, Enterobacter aerogenes), which decarboxylates histidine to toxic histamine:
- Ingestion of fish containing $\gt 500\text{ ppm}$ histamine causes allergy-like symptoms (facial flushing, headache, palpitations, hives).
- Correct Option: Option 1 (Scombroid).
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