Sanitation Certification Practice Test

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Which fish are commonly associated with Scombroid toxin?

Mahi-mahi, tuna, bonito
Salmon, trout, catfish
Sardines, herring, cod
Tilapia, perch, flounder

The correct answer is: Mahi-mahi, tuna, bonito

Scombroid toxin is primarily associated with fish that belong to the Scombridae family, which includes species such as mahi-mahi, tuna, and bonito. These fish can produce high levels of histamine when they are not stored or handled properly after being caught, particularly if they are not kept at the correct temperatures. When affected, the consumption of these fish can lead to scombroid poisoning, characterized by symptoms such as flushing, headaches, and gastrointestinal distress. This knowledge is essential for food safety practices, emphasizing the importance of proper fish storage and handling to prevent toxin formation. The other groups of fish listed do not typically produce scombroid toxin; for example, salmon, trout, and catfish do not fall under the Scombridae family and are generally not associated with the same risks concerning scombroid. Understanding species classifications helps in recognizing which fish require particular attention in terms of food safety regulations.