The Sea-Fisheries Protection Authority (SFPA) has issued guidance on how to prevent histamine formation in certain fish, particularly in the summer months.
The advice is targeted at fishermen and women, consumers and food business operators, and involves a review and re-issue of two leafelets, “Histamine - Advice for Consumers and Recreational Fishers’ and ‘Histamine - Advice industry.’
Some fish species, particularly oily fish, are more susceptible to histamine formation than others, the SFPA says.
Tuna, mackerel, mahi-mahi, and sardines are among the most histamine-prone species. Consuming fish with high levels of histamine can lead to histamine poisoning in humans, also known as scombroid fish poisoning, which is not an allergy but a type of food poisoning, it says.
The onset of symptoms of histamine food poisoning can range from several minutes to several hours. Typical symptoms include nausea, vomiting, diarrhea, oral burning sensation or peppery taste in the mouth, hives, redness or itching and hypotension.
It says that as with all perishable foods, some basic but important precautions are required to ensure consumer safety, as mishandling of fish can result in the production of histamine in their flesh.
Cooking, smoking, freezing, or canning does not destroy histamine, it says.
It says that poor handling practices, particularly lack of proper chilling or icing of these fish can cause high levels of histamine to develop quite rapidly, especially in warm weather.
Prevention relies on good hygiene practices and maintaining proper refrigeration or freezing from the time of catch until the fish is cooked or consumed.
Some basic precautions along the food chain can help ensure the safe enjoyment of these fish. The SFPA’s leaflets detail precautions which will help to minimise the risk of histamine formation.
The SFPA, as part of its official controls, conducts sampling of fish prone to histamine formation and carries out risk-based verification checks in fish processing establishments.
“Fresh Irish seafood is both nutritious and delicious. Regulation underpins confidence in the safety of Irish seafood products, providing vital reassurance to retailers, hospitality businesses and consumers at home and abroad,”an SFPA spokesperson said.
“ Retaining Ireland’s growing reputation for producing superior seafood is essential. We hope the simple precautions outlined in the SFPA’s guidance leaflets will help ensure the safety of Irish seafood enjoyed by consumers.”
The leaflets can be accessed on the SFPA website via these links here and here
