Ace the Whataburger Team Leader Challenge 2025 – Serve Up Success with the ServSafe Practice Test!

Histamine is most commonly associated with certain types of fish, particularly tuna, bonito, mackerel, and mahi mahi. These fish can develop high levels of histamine if they are not properly handled or stored after being caught. This is a result of certain bacteria that can thrive on fish and convert histidine, an amino acid present in fish, into histamine. When people consume fish that contains elevated levels of histamine, it can lead to foodborne illness symptoms known as scombroid poisoning, which can cause flushing, sweating, and headaches among other symptoms.

In the other options, while seafood like clams and oysters can cause allergic reactions or foodborne illness, they are not typically associated with histamine production in the same way that certain fish are. Poultry and eggs can also pose food safety risks, but these are generally related to pathogens like Salmonella, rather than histamine. Berries and greens are not related to histamine concerns as they do not undergo the same bacterial processes that lead to histamine buildup in fish. Understanding these associations helps in food safety and proper handling practices in food service environments.