lautnusantara.com Indonesia is a country with potential fish resources reaching 65 million tons/year and is known as one of the largest maritime countries in the world. Fish, as a source of high-quality protein, has become an integral part of the Indonesian people's diet. The diversity of fish available on the market makes it a favorite menu enjoyed by many people. However, consuming fish not only provides deliciousness, but can also carry several health risks that need to be watched out for if not accompanied by proper food handling.

read to : This is the risk of consuming fish with high histamine content

Histamine is a heat-resistant, tasteless, and odorless toxin formed from the decarboxylation of the amino acid histidine by bacteria. The amino acid histidine is an amino acid that is naturally found in fish. According to the World Health Organization (WHO), histamine can be found in fish from the Scombridae, Clupeidae, and several other groups. The presence of histamine in fish can pose a health risk to consumers.

In terms of health, histamine is known as the cause of Scombrotoxin Fish Poisoning (SFP) or often called "histamine poisoning". This poisoning is caused by consuming several types of sea fish that contain high levels of histamine. In addition to histamine, other biogenic amines contained in fish can also cause similar reactions.

read to : 5 Types of Fish with Low Mercury Levels

Allergic reactions due to histamine are similar to symptoms of allergies or food poisoning. Some symptoms that may appear include redness of the skin, headache, diarrhea, nausea, heart stimulation (palpitations, tachycardia) and skin rashes/urticaria accompanied by itching. Therefore, it is very important for consumers to always ensure that the fish consumed has gone through the proper handling and storage process to avoid the risk of histamine poisoning.

Some types of fish that may contain histamine include the

1. Scombridae group (such as tuna, skipjack, mackerel, skipjack),
2. Clupeidae (such as sardines, lemuru, herring),
3. Scomberesocidae (sauri/sanma fish),
4. Pomatomidae (bluefish),
5. Coryphaenidae (mahi-mahi),
6. Carangidae (kuwe fish, scad),
7. Engraulidae (anchovies).

Histamine in fish can be formed due to the presence of bacteria. Therefore, the storage and handling of fish after being caught until before being processed or consumed plays an important role. Temperature and time factors, which are crucial in bacterial growth, need to be considered. If fish are stored at room temperature for a long time, the risk of histamine formation will increase. Therefore, proper handling and storage are very important to prevent excessive histamine formation in fish and processed products.

read to : Food Safety and the Types of Food Contamination

Thus, it is very important for consumers and the fisheries industry to understand the risks of histamine and how to prevent it. Knowledge of histamine and how to prevent it can help in ensuring the quality of fish to be consumed, processed or exported, thereby reducing potential health risks.

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