Which of the following is TRUE regarding scombroid poisoning?

Scombroid poisoning is indeed related to the consumption of fish that have elevated histamine levels, making this choice accurate. The condition arises when fish, particularly those in the scombroid family such as tuna and mackerel, are not stored properly after being caught. Improper handling or storage allows certain bacteria to grow, which then convert histidine, an amino acid found in fish, into histamine. When ingested, elevated levels of histamine can cause symptoms similar to an allergic reaction, including flushing, sweating, and gastrointestinal distress.

The other choices do not accurately describe scombroid poisoning. It is not caused by bacteria in water, nor does it primarily affect vegetables. Additionally, scombroid poisoning is not effectively treated with antibiotics since it is not a bacterial infection but rather the result of histamine ingestion. Overall, understanding these mechanisms helps clarify why option B is the correct and relevant answer in the context of scombroid poisoning.