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A high level of histamine was found in a frozen tuna fillet sample recently tested by the Centre for Food Safety (CFS).
The testing was a follow-up action taken by CFS in response to a suspected food poisoning case notified by Centre for Health Protection. This was a case of histamine food poisoning affecting one person after consumption of tuna in a restaurant on Lamma Island.
¡§The tuna fillet of the restaurant concerned was provided by supplier, LEO¡¦s Fine Food Co. Ltd. The current tested sample was taken from that supplier and the level of histamine detected was 3,900ppm. At the level detected, histamine may cause burning sensation around the mouth, facial flushing, sweating, nausea and headache a few minutes to several hours following the ingestion of fish that contain high levels of histamine. But these symptoms will normally disappear in 12 hours,¡¨ a CFS spokesman said.
¡§According to the supplier¡¦s information, this batch of tuna fillet, totalling 88 boxes (25kg per box), was imported from Vietnam. The fillet was supplied to food premises or distributors directly, and not for retail sale. There are 65 boxes still kept at the cold store.¡¨
¡§The CFS has marked and sealed these 65 boxes of fillet, which will be destroyed later. The Centre is following up possible distribution points with the supplier and has also informed the trade of the incident.¡¨
¡§The CFS has informed the Vietnamese authorities of the test result and would continue to closely monitor the situation.¡¨
¡§Histamine is commonly found in fish of the Scombridae family, such as tuna, sardines and mackerel, as a result of bacterial spoilage. Formation of histamine in fish is usually related to improper control of temperature during storage.¡¨
The spokesman advised the trade and the public to heed the following to prevent scombroid fish poisoning:
*Purchase fish and their products, especially fish of the Scombridae family, from reliable sources;
*Store chilled fish at four degrees Celsius or below and frozen fish at -18 degrees Celsius or below to prevent spoilage; and
*Maintain good personal hygiene and prevent cross contamination during preparation.
Ends/Friday, February 27, 2009
Issued at HKT 20:37
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