Abstract
Consumption of bluefish (Pomatomus saltatrix) has been epidemiologically implicated and confirmed by laboratory analyses as a cause of scombroid food poisoning. An examination of marketable bluefish filets in the State of Connecticut found over 6.5% of the filets had histamine levels indicative of decomposition. No direct correlation of the presence of histidine decarboxylating bacteria and levels of histamine was found. The bluefish should be recognized as a food capable of causing scombroid poisoning.
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