What is a key factor in the prevention of Scombrotoxin formation in fish?

Preventing the formation of Scombrotoxin, which is primarily associated with fish such as tuna and mackerel, heavily relies on proper refrigeration. Scombrotoxin is produced when certain types of fish are not stored at safe temperatures, leading to the breakdown of histidine into histamine. This process can occur quickly if the fish is not kept cold enough, hence the importance of timely and adequate refrigeration.

Keeping fish at temperatures below 41°F (5°C) significantly slows down the activity of bacteria responsible for this conversion and helps in maintaining the safety and quality of the fish. It is essential for restaurateurs and consumers alike to understand that even fresh fish can become hazardous if left out at room temperature. Therefore, immediate and continuous refrigeration is crucial in preventing Scombrotoxin formation, making it the key factor in ensuring fish safety.