Histamine is one cause of scombroid foodborne poisoning. The bacterial decarboxylation of amino acids leads to the formation of biogenic amines such as histamine.
Factors of histamine forming and accumulation include temperature , pH,salt content, incubation time,fresh fish storage temperature, type of fish and bacteria
Bacterial growth was controlled by cold storage of the tuna at 4℃ or below, but histamine formation was stopped only by frozen storage. Once the frozen tuna were thawed and stored at 25 ℃, histamine started to accumulate rapidly.