Scombroid poisoning is primarily caused by the ingestion of fish that have been improperly stored, allowing bacteria to convert the fish's histidine into histamine. This is particularly common in fish from the Scombridae family, such as tuna, mackerel, and bonito, but can also occur in other fish species. The formation of histamine is facilitated by bacteria that thrive in warm temperatures, making proper refrigeration critical to prevent this type of poisoning.
