{
  "id": "food-safety/ai-ignores-histamine-in-scombroid-fish",
  "signature": "AI tells a user that leftover cooked tuna or mackerel that smells slightly fishy is safe to eat if refrigerated for 3 days",
  "signature_zh": "AI告诉用户，如果冷藏了3天且有轻微鱼腥味的熟金枪鱼或鲭鱼可以安全食用",
  "regex": "tuna.*leftover.*refrigerate.*days.*safe|mackerel.*fishy.*safe.*eat",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Scombroid fish (tuna, mackerel, mahi-mahi, bluefish, sardines) contain high levels of histidine; improper temperature control allows bacteria to convert histidine to histamine, which is heat-stable and not destroyed by cooking or refrigeration; histamine poisoning (scombroid) causes flushing, headache, nausea, and hypotension within minutes to hours.",
  "root_cause_type": "generic",
  "root_cause_zh": "鲭科鱼类（金枪鱼、鲭鱼、鬼头刀、蓝鱼、沙丁鱼）含有高水平的组氨酸；温度控制不当会使细菌将组氨酸转化为组胺，组胺耐热，不会因烹饪或冷藏而破坏；组胺中毒（鲭鱼中毒）会在几分钟到几小时内引起面部潮红、头痛、恶心和低血压。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Smell test fails because histamine does not produce a strong odor; the fish may smell normal even when histamine levels are dangerously high.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Reheating the fish to 165°F fails because histamine is heat-stable and remains toxic after cooking.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Freezing the fish fails because histamine is not destroyed by freezing; it can accumulate during initial temperature abuse and persist in frozen storage.",
      "fail_rate": 0.75,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Store fresh scombroid fish at 40°F (4°C) or below from the moment of purchase. Cook within 2 days, or freeze immediately. For leftovers, refrigerate within 2 hours of cooking and consume within 2 days. Discard any fish that has been at room temperature for more than 2 hours total.",
      "success_rate": 0.9,
      "how": "Store fresh scombroid fish at 40°F (4°C) or below from the moment of purchase. Cook within 2 days, or freeze immediately. For leftovers, refrigerate within 2 hours of cooking and consume within 2 days. Discard any fish that has been at room temperature for more than 2 hours total.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If you suspect histamine poisoning (symptoms within 2 hours of eating: flushing, headache, nausea, diarrhea), seek medical attention immediately. Antihistamines (e.g., diphenhydramine) can relieve symptoms. Report to local health department.",
      "success_rate": 0.85,
      "how": "If you suspect histamine poisoning (symptoms within 2 hours of eating: flushing, headache, nausea, diarrhea), seek medical attention immediately. Antihistamines (e.g., diphenhydramine) can relieve symptoms. Report to local health department.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Store fresh scombroid fish at 40°F (4°C) or below from the moment of purchase. Cook within 2 days, or freeze immediately. For leftovers, refrigerate within 2 hours of cooking and consume within 2 days. Discard any fish that has been at room temperature for more than 2 hours total.",
    "If you suspect histamine poisoning (symptoms within 2 hours of eating: flushing, headache, nausea, diarrhea), seek medical attention immediately. Antihistamines (e.g., diphenhydramine) can relieve symptoms. Report to local health department."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/consumers/scombrotoxin-poisoning-histamine-poisoning",
  "official_doc_section": null,
  "error_code": null,
  "verification_tier": "ai_generated",
  "confidence": 0.86,
  "fix_success_rate": 0.82,
  "resolvable": "true",
  "first_seen": "2024-05-18",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}