Food Act Report 2009/2010 - SA Health - SA.Gov.au

Appendix 6This survey was a “Snapshot” Survey to Measure theLevel of Histamine in a wide variety of Fish SpeciesAvailable in Retail and Specialized Fish Outlets.Aims and Scope of the InvestigationThe purpose of the survey was to measure the levels of histamine in whole and fillets of fish sold in large and smallretail outlets in South Australia. Compliance with the labelling standards of the Australia New Zealand Food StandardsCode (the Code) were also checked when fish samples were purchased packaged.Background to the SurveyHistamine fish poisoning is caused by elevated levels of histamine being present in the fish. Naturally occurringbacteria in fish produce an enzyme which converts histidine in the fish to histamine. This directly relates to theimproper preservation and inadequate refrigeration of the fish. If appropriate temperature control practices arefollowed the production of histamines will be limited. Histamine poisoning is more prevalent in certain species of fishsuch as tuna, sardines, mackerel, swordfish and marlin but may also occur in other types of fish. Even though certaintypes of fish can accumulate higher levels of histamine that others, it is widely recognised that there are considerablenutritional benefits to be derived from the regular consumption of fish.Once histamine is present in fish it is not destroyed by freezing, cooking, smoking or canning. Histamine in fish cancause allergic reactions is some people, such as skin reactions, nausea, vomiting and diarrhoea. Most symptoms willdisappear in less than 24 hours and cause no specific long-term medical problems.StandardsStandard 2.2.3 of the Code, Fish and Fish Products sets a maximum level of 200 mg/kg of histamine in Fish orFish Products.All packaged products were checked against Part 1.2 of the Code for general labelling compliance, which containsthe following standards:• Standard 1.2.1 Application of Labelling and Other Information Requirements• Standard 1.2.3 Food Identification Requirements• Standard 1.2.4 Mandatory Warning and Advisory Statements and Declarations• Standard 1.2.4 Labelling of Ingredients• Standard 1.2.5 Date Marking of Packaged Food• Standard 1.2.6 Directions for Use and Storage• Standard 1.2.7 Reserved (Representations about Food)• Standard 1.2.8 Nutrition Information Requirements• Standard 1.2.9 Legibility Requirements• Standard 1.2.10 Characterising Ingredients and Components of Food• Standard 1.2.11 Country of Origin RequirementsWhat foods were tested?In total 51 samples comprising of 42 different species of fish were collected and tested. These samples were collectedfrom a variety of fish premises and retail outlets in metropolitan Adelaide. All samples were sent to the NationalMeasurement Institute in Melbourne for analysis and reporting.What did we test for?Fish samples were only tested for the level of histamine in the product to check compliance with Standard 2.2.3of the Food Standards Code.Food Act Report Year ending 30 June 2010 page 60