The New Mexico Health Department was consulted by an Albuquerque physician regarding two patients, a husband and wife, who had become ill within 45 minutes of eating dinner. Their symptoms included nausea, vomiting, diarrhea, headache, fever, flushing, and rapid pulse rate. An investigation found that the couple had shared a meal of grilled mahi mahi, pasta, salad, water, and wine. In a hospital emergency room, both patients were treated with antihistamines and ipecac. Their symptoms resolved within 36 hours of the onset of illness. The fish had been imported from Taiwan through California and shipped frozen to the Albuquerque distributor, where it was thawed and sold from iced refrigerator cases. The patients had frozen the fish after they bought it. Later, they thawed it for 3 hours at room temperature and then grilled the still icy fish. 1. Identify the etiologic agent of this outbreak of food poisoning.

2. Was it food infection or intoxication? intoxication

3. How did the food get contaminated, and what item was contaminated?