Histamine Fish Poisoning (HFP) in Indonesia: Current status and challenges

Abstract

Histamine fish poisoning (HFP) is one of many global food safety issues experienced by fish industries in both developed and developing countries, in which temperature abuse and mishandling during processing, storage, and distribution were identified as the main sources of histamine formation and accumulation in the products. In Indonesia, official reports on HFP are limited, however, mass media documented HFP cases and outbreaks which occurred every year, from different regions of Indonesia. The Scombroid fish, including Bullet and Frigate Tuna locally named as Tongkol (Auxis rochei, A. thazard), was reported as the main food vehicle causing the majority of HFP cases. The maximum allowable level of histamine for fresh and processed fish marketed in Indonesia is 100 mg/kg, except for fresh tuna for sashimi (50 mg/kg), based on Indonesian National Standard (SNI). The results from official control and monitoring programs by Indonesian’s government as well as published studies reported the presence of elevated levels of histamine in fish sold at domestic markets, hence implementing the cold-chain system during post-harvest stages is still a challenge. Evaluation of the current national requirement for histamine testing for fish products also important, to ensure product safety prior to consumption.

Keywords

• tongkol
• domestic market
• national standard
• temperature
• fish products safety