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Histamine Poisoning from Tuna 🍣🤢: What Need to Know and How to Prevent It Tuna, a popular ingredient in dishes like sashimi, sushi, and grilled tuna, can cause histamine poisoning if not properly handled. However, nothing can beat our passion for Tuna, that is why we need to educated ourselve with below knowledges: 🔍 Causes and Symptoms of Histamine Poisoning Histamine forms when bacteria break down protein histidine in tuna, especially if the fish is not chilled immediately after catching or is stored for too long. Symptoms of histamine poisoning include: Rash and itching  Headache and dizziness  Abdominal pain and diarrhea  Shortness of breath 📊 Toxic Levels of Histamine Histamine can be toxic when levels exceed 100 mg/100 g of fish. However, symptoms can occur even at lower levels depending on individual sensitivity. 💡 How to Prevent Histamine Poisoning Choose Reliable Sources: Purchase tuna from suppliers with strict handling and storage practices.  Check Storage Conditions: Tuna should be stored at temperatures between 0°C and 4°C or frozen immediately.  Inspect Smell: Fresh tuna should have a distinct sea-like smell, not a sour or off-putting odor.  Verify Expiry Date: Ensure the tuna is within its use-by date and has been properly stored. By paying attention to these factors, you can safely enjoy tuna and savor your favorite dishes without the risk of histamine poisoning ! #SeafoodSafety #HistaminePoisoning #Tuna #FoodQuality #HealthFirst #FoodSafety 

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