Discussion
Why can histamine continue to accumulate in chilled fish?
Answer: B
Correct answer: Preformed enzyme stays active near refrigeration temperature
This is the sting in the tail of histamine control. Even after chilling stops the bacteria growing, the histidine decarboxylase they have already produced continues to work, slowly, at refrigeration temperature. Fish that has been temperature-abused and then chilled therefore keeps accumulating histamine, which is why the abuse cannot be undone.
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