What is the specific agent responsible for Scombroid Fish Poisoning?

The specific agent responsible for Scombroid Fish Poisoning is histamine, which forms when certain types of fish, such as tuna or mackerel, are improperly stored or processed. When fish are not refrigerated properly, bacteria can break down amino acids in the fish into histidine, which is then converted to histamine. High levels of histamine can lead to scombroid poisoning, characterized by symptoms such as skin flushing, headaches, and gastrointestinal distress.

While scombrotoxin relates to the toxic effects of histamine and is sometimes informally referenced in discussions about scombroid fish poisoning, the direct biochemical agent causing the reactions in humans is histamine itself. Cholera toxin and aflatoxin are not associated with scombroid poisoning; cholera toxin is linked to the bacterium Vibrio cholerae, while aflatoxin is a type of mycotoxin produced by certain molds and does not relate to fish at all. Thus, the most precise identification of the harmful agent in scombroid fish poisoning is indeed histamine.