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

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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
Appendix 6ResultsNumber Type of Fish Histamine Result mg/kg Pass/Fail1 Ling
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Food ActReportYear ending 30 June 2
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Trans Fatty Acids in the Australia
Page 9 and 10: Component 1: Surveillance and monit
Page 11 and 12: Component 3: Food safety incidence
Page 13 and 14: Administration of the Food Act 2001
Page 15 and 16: Roles and responsibilities of local
Page 17 and 18: Activities of Food Policy and Progr
Page 19 and 20: Department of Health Enforcement Ac
Page 21 and 22: Food Safety WeekFood Safety Week is
Page 23 and 24: Food Borne Disease Investigations i
Page 25 and 26: Cluster 1: Salmonella Typhimurium p
Page 27 and 28: Local government activities under t
Page 29 and 30: Orders/Notices Issued to Food Busin
Page 31 and 32: Eastern Health AuthorityThe food ha
Page 33 and 34: District Council Orroroo and Carrie
Page 35 and 36: Appendix 1Appendix IFood Safety Sur
Page 37 and 38: Appendix 1StandardsPart 1.2 of the
Page 39 and 40: Appendix 1ResultsTable to Clause 4P
Page 41 and 42: Appendix 1DiscussionOf the 50 diffe
Page 43 and 44: Appendix 2Appendix IIFood Safety Su
Page 45 and 46: Appendix 2ResultsMicrobiological Re
Page 47 and 48: Appendix 3Appendix IIIFood Safety S
Page 49 and 50: Appendix 3ResultsProduct TypeB. cer
Page 51 and 52: Appendix 4Appendix IVFood Safety Su
Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59: Appendix 6Appendix VIFood Safety Su
Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
Page 71 and 72: Appendix 8Notifications of Campylob
Page 73 and 74: Appendix 8General Labelling Require
Page 75 and 76: Appendix 9Appendix IXFood Safety Su
Page 77 and 78: Appendix 9In addition to mandatory
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
Page 83 and 84: Appendix 10Appendix XFood Safety Su
Page 85 and 86: Appendix 10Table 1: Guideline level
Page 87 and 88: Appendix 10BusinessProductSPC(at 30
Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
Page 95: For more informationFood Policy and
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Food Act Report 2009/2010 - SA Health - SA.Gov.au

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