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for Seafood and Aquaculture Industry

Histamine is produced in fish during storage and can exceed levels of 1000 mg/kg. Several countries have set maximum tolerance levels for histamine due to its potential for human illness (commonly referred to as “scombroid poisoning”). The limit value for fish and fishery products is between 50 and 200 mg/kg depending on the fish species. Species that contain high levels of histamine are e.g. tuna, mackerel, sardines and anchovy. Fish of good quality should contain less than 10 mg/kg histamine.