Toxins and allergies research

Research into toxins or chemicals that may be present in foods.

Histamines in fish

In three studies on histamines in fish conducted on behalf of the Department of Human Services (DHS), as many as 51 percent of seafood products tested exceeded the permitted level for histamines. Histamines in fish can cause allergic reactions in people ranging from mild skin discomfort to nausea, vomiting and diarrhoea.

The level of histamine in fish, canned, frozen or fresh is affected by the presence of certain proteins which are converted to allergenic products by bacteria present. Correct temperature control can limit the production of histamines.

Research by the DHS into histamines in fish began in 1995, with a project to verify testing methods. This was followed by a survey in July 1996,which targeted canned fish products.

The number of products over the limit, in canned fish products in particular, prompted the DHS to conduct further research during 2000 into the affect of storage time and temperature on histamine production to determine whether existing food handling practices were adequate. The 2000 study concluded that if appropriate temperature control practices were followed, production of histamine was limited.

Documents for download

Histamine Projects Summary (197kb, pdf).

Histamines - Investigation of Biogenic Histamines in Fish Products 1996 Report (112kb, pdf).

Histamines - Storage Conditions in Fish 2002 Report (115kb, pdf).

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