Final answer:
The formation of histamine in tuna is primarily caused by time-temperature abuse, where the fish is not kept sufficiently cold, allowing bacteria to convert histidine into histamine.
Step-by-step explanation:
The correct option : d
Histamine is a compound that can form in certain types of fish, such as tuna, when they are not handled and stored properly. The main cause is time-temperature abuse, which refers to when fish is not kept cold enough for a prolonged period. This condition allows the bacteria present in the fish, specifically histidine decarboxylase-producing bacteria, to multiply and convert histidine, an amino acid found in the muscles of the fish, into histamine. Vacuum packaging can sometimes amplify this effect since the lack of oxygen can encourage the growth of these specific bacteria.
Improper curing and cross-contamination typically affect the safety and quality of the food but are not the primary reasons for histamine formation. Jams and dried meats, which do not require refrigeration to prevent spoilage, do so because of their high sugar content or drying process, respectively, which inhibit the growth of spoilage organisms but this is a different issue than histamine production in fish.
Thus, to minimize the risk of histamine formation in tuna, it is crucial to maintain the cold chain from catching to consuming the fish. This best practice helps to discourage bacterial growth and the subsequent production of histamine. Symptoms of histamine poisoning from consuming fish with elevated histamine levels can include rash, headache, dizziness, and gastrointestinal upset, emphasizing the importance of proper temperature control in fish storage.