While freezing, salting, smoking and irradiation can minimize growth biogenic amine formation, special care from harvest through consumption can prevent scombrotoxin poisoning.
Since biogenic amines are a health issue in seafood, harvesters and processors should understand what conditions encourage their formation, where they form in fish, and how they are affected by bacterial flora.
Without proper control of seafood handling and processing, high amino acid content and bacterial activity can rapidly elevate concentrations of biogenic amines like scombrotoxins.