Will cooking tuna to 145°F for 15 seconds eliminate scombroid toxin?

Cooking tuna to 145°F for 15 seconds will not eliminate scombroid toxin because scombroid toxin is a histamine-based toxin that forms in fish when they are improperly stored, allowing bacteria to convert the amino acid histidine into histamine. This toxin is heat-stable and cannot be destroyed through cooking.

Once the histamine has formed, even high temperatures will not render it harmless. This is why it is crucial to handle fish safely, refrigerating it promptly and maintaining appropriate storage temperatures to prevent the development of scombroid toxin. Proper storage and handling, rather than cooking, play a crucial role in food safety regarding this specific toxin.