Prevention of scombroid poisoning is largely dependent on proper handling and storage of fish. Fish should be refrigerated or frozen immediately after being caught to inhibit bacterial growth and histamine formation. Consumers should be cautious of fish with an unusual metallic or peppery taste, as this can be an indicator of high histamine levels. Educating those involved in the handling and storage of fish, from fishermen to retailers, is crucial in reducing the risk of scombroid poisoning.
