Final answer:
Scombroid poisoning in customers likely resulted from the mackerel being improperly stored at warm temperatures, allowing bacteria to produce high levels of histamine. It could have been prevented by proper refrigeration and monitoring of the fish throughout storage and handling. Staff training and routine freshness checks are also essential preventative measures.
Step-by-step explanation:
Customers diagnosed with scombroid poisoning after eating mackerel could be due to the improper handling and storage of the fish. This form of food poisoning is caused by high levels of histamine that result from bacterial growth when fish is stored at too warm of a temperature. Consumption of such contaminated fish leads to the symptoms of scombroid poisoning.
To prevent scombroid poisoning, it is critical that seafood, especially types prone to histamine production like mackerel, is promptly refrigerated and kept cold throughout its handling. This case could have been prevented by ensuring the restaurant followed proper food storage standards and regularly monitoring the temperatures at which the fish were stored, both before and after they arrived at the restaurant, thereby inhibiting the growth of bacteria and production of histamine.
Regular training of restaurant staff on food safety and best practices in seafood handling can also minimize the risk of food poisoning occurrences. Moreover, conducting routine checks for freshness and hygiene can act as a preventative measure.