The Bureau of Fisheries and Aquatic Resources-Negros Island Region (BFAR-NIR) is working with local government units (LGUs) in monitoring markets after incidents of fish poisoning linked to the consumption of a type of tuna called “aloy” and “tulingan” in Negros Occidental.
At least three LGUs, including Cadiz City as well as the municipalities of Hinigaran and La Castellana, have reported cases of scombroid fish poisoning this week.
In its advisory related to the Cadiz City cases, the BFAR-NIR said its technical team is investigating the incident, adding that preliminary reports showed the symptoms are consistent with scombroid fish poisoning.
“We are working hand-in-hand with the local government of Cadiz, and conducting monitoring of several wet markets in the province of Negros Occidental to ensure that our local markets are safe,” it added.
The La Castellana Municipal Health Office, together with Mayor Añejo Nicor, advised residents April 8 to avoid buying and eating “aloy” after six locals have manifested allergic symptoms after eating the fish.
“The cause is still being investigated, whether it is due to contamination or improper handling of the products,” the La Castellana Primary Care Facility said in the advisory.
According to BFAR-NIR, “tulingan” and other scombroid species possess high levels of free histidine in their muscle tissue.
“When these fish are not subjected to immediate and continuous cold chain maintenance (icing at 0°C), naturally occurring bacteria proliferate,” it said.
BFAR-NIR further explained that “these bacteria possess the enzyme histidine decarboxylase, which converts histidine into high levels of histamine.”
Since histamine is heat-stable, even if the fish is thoroughly cooked, fried, or stewed, the toxin remains active and potent, the BFAR-NIR said.
“We urge all seafood traders, processors, and consumers to observe proper fish handling – 3Cs (cooling/chilling, care, cleanliness),” it added. | PNA
