Final answer:
Histamine poisoning, or scombroid poisoning, can occur from eating fish with high levels of histamines due to temperature abuse.
Step-by-step explanation:
When fish such as tuna, mackerel, bonito, mahi mahi, blue fish, etc. are not stored at the proper temperature, they can develop high levels of histamines. This can lead to a condition known as histamine poisoning or scombroid poisoning.
Histamine poisoning occurs when the bacteria in fish break down histidine, an amino acid, into histamine. If the fish is not stored at a cold enough temperature, the bacteria can grow and produce high levels of histamine.
When a person eats fish contaminated with high levels of histamine, they can experience symptoms such as redness and flushing of the face, headache, vomiting, and diarrhea. It is important to properly store and handle fish to prevent histamine poisoning.