Histamine
Histamine in Seafood
Histamine fish poisoning (or Scombroid poisoning) is a type of food poisoning caused by elevated levels of histamine being present in the fish. Naturally occurring bacteria in fish produce an enzyme that converts histidine in the fish to histamine. Histamine fish poisoning usually occurs in certain species of fish, such as tuna, sardines, mackerel, swordfish and marlin.
Common signs of histamine fish poisoning include:
- a peppery taste sensation
- tingling of the mouth and lips
- a skin rash
- headaches
- dizziness
- itching of the skin, and
- in some cases, nausea, vomiting and diarrhoea may also occur.
Histamine is not destroyed by cooking. Therefore, the best way to keep histamine at a minimum is to ensure proper temperature control. In some cases, low levels of histamine may already be present in the fish when you receive it. To stop it from increasing to levels of concern, you should always:
- purchase from reputable suppliers who store the fish on ice or under refrigeration
- receive product at refrigerated temperatures (<5°C)
- place the fish under refrigeration as soon as it is received
- keep the fish at refrigerated temperatures when not being used, and
- if the fish is frozen, thaw the fish under refrigeration.
When displaying fish for sale, always ensure there is enough ice on the product and refrigeration units are set at a temperature less than 5°C.