Food News

AESAN clarifies that a histamine result in fish should be considered non-compliant if it exceeds the limits without including analytical uncertainty.

Histamine is a biogenic amine, a substance that can form in certain fish due to poor handling or storage, especially at high temperatures for prolonged periods. Its presence at high levels can cause food poisoning, so it is essential to monitor its concentration in fish products.

The Spanish Agency for Food Safety and Nutrition (AESAN) has recently published an interpretative note on the consideration of uncertainty in histamine results in fish products. This document establishes that a result should be considered non-compliant if the value obtained, without taking into account analytical uncertainty, exceeds the limits established for histamine content according to Regulation (EC) No. 2073/2005.

YOUR PLUS: AGROLAB laboratories offer advanced analytical services for the accurate detection of histamine in fish and fish products. Our experience and technology allow companies in the fishing sector to guarantee compliance with current regulations and ensure the food safety of their products, minimizing risks and strengthening consumer confidence.

Author: Dra. Isabel Gómez, AGROLAB Iberica