Final answer:
Scombroid poisoning results from eating spoiled fish high in histamine, often due to improper storage. Avoidance of large predatory fish like swordfish and shark is recommended due to the biomagnification of mercury. It's also crucial to be mindful of local advisories on shellfish consumption, especially during algal blooms, to prevent illnesses like paralytic shellfish poisoning.
Step-by-step explanation:
Scombroid Poisoning and Biomagnification of Toxins
Scombroid poisoning is a foodborne illness caused by eating spoiled fish contaminated with high levels of histamine, a substance that can form when certain types of fish are improperly stored at warm temperatures. Scombroid poisoning symptoms can mimic an allergic reaction, including flushing, headaches, and digestive distress. If you are concerned about biomagnification of toxins, it's important to consider what type of seafood you consume. Biomagnification refers to the increasing concentration of a substance, such as toxins, in the tissues of organisms at successively higher levels in a food chain.
Heavy metals like mercury and cadmium can accumulate in large predatory fish through biomagnification. Therefore, to avoid the adverse effects of biomagnification, you should avoid eating large predatory fish like swordfish, shark, king mackerel, or tilefish. These fish are known to contain high levels of mercury which can be harmful especially to pregnant individuals and young children. Instead, opting for fish low in mercury content such as salmon, shrimp, pollock, and catfish is advisable.