Food Safety Certification Practice Test

The correct choice highlights the risk of histamine buildup in tunafish if it is not kept cool. This is particularly significant because histamine formation can occur when fish is not stored at the proper temperatures. When fish such as tuna is caught and processed, it must be kept at refrigeration temperatures to inhibit the growth of bacteria that produce histamine. If the fish is left at room temperature for too long, harmful bacteria can multiply, leading to elevated levels of histamine, which can cause scombroid poisoning in consumers. Symptoms may include flushing, sweating, and gastrointestinal distress, which can be quite severe.

While contamination with bacteria or allergic reactions are also concerns, the specific hazard associated with tunafish regarding histamine levels stands out due to the particular conditions under which this type of fish is handled and stored. Spoilage concerns, while relevant, are not as significant as the risk of scombroid poisoning associated with improper temperature controls. Thus, maintaining proper cooling is critical to ensuring the safety of tunafish for consumption.