Final answer:
Scombroid poisoning occurs from eating improperly stored/handled fish with high histamine levels, particularly tuna, mackerel, and related species. Other seafood-related health risks include parasitic infections, like anisakiasis, and heavy metal accumulation, such as mercury in certain fish. Regulatory advice focuses on avoiding high-mercury fish and properly preparing seafood to mitigate risks.
Step-by-step explanation:
Scombroid Poisoning and Seafood-Related Health Concerns
Scombroid poisoning is a condition that arises from consuming fish that have been improperly stored or handled, leading to high levels of histamine. Certain fish like tuna, mackerel, bonito, mahi mahi, and others are especially susceptible to this due to their tissue composition. When these fish are kept at warm temperatures for too long, bacteria break down the flesh, converting histidine to histamine, which then can lead to poisoning when consumed by humans.
In addition to scombroid poisoning, other health risks associated with seafood consumption include anisakiasis, a disease caused by parasitic nematodes found in undercooked fish like herring, which can attach to the gastrointestinal tract when ingested. The increase in popularity of raw fish dishes like sushi has a parallel in the increase of such parasitic infections.
Another concern is the accumulation of heavy metals like mercury and cadmium in the food chain through a process called biomagnification. Fish higher up in the food chain, such as swordfish, shark, king mackerel, and tilefish, can contain dangerously high levels of these metals. Therefore, regulatory bodies like the United States Environmental Protection Agency (EPA) recommend that vulnerable groups such as pregnant women and children avoid these fish and instead opt for species with lower mercury levels, like salmon, tilapia, and shrimp.
There are also risks associated with algal blooms, such as red tides producing toxins that can contaminate shellfish, causing serious neurological problems in humans if these shellfish are consumed. Proper handling, freezing, and cooking of seafood are essential measures to mitigate these risks.