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Fish poisoning likely if cold chain is broken

Fish is a healthy food but unless it is stored in very cold conditions from the time it is caught to the time it is cooked it may be detrimental to people’s health.

MaltaToday is informed that recently the Department of Public Health was notified of at least 10 people who went down with probable fish poisoning. Eight of these individuals came from two separate families, while the other two were individual cases.

Dr Mark Muscat, from the Department of Public Health, explained that unless stored in a correct manner fish would naturally start to decompose.

"The process known as bacterial decomposition results in the formation of toxic chemicals that react negatively with the body when eaten."

Dr Muscat added that this type of food poisoning, known as Scromboid fish poisoning, has a number of symptoms that emerge soon after certain types of fish are eaten.

"The afflicted individual may suffer from nausea, tummy ache, diarrhoea, an itchy rash and headache, which appear within a few hours of consumption."

However, Dr Muscat pointed out that the symptoms usually resolve spontaneously within 12 hours without having long-term complications.

Although the cases cannot be confirmed one hundred per cent, "the symptoms and the history of the patient strongly suggest the cause of the illness," according to Dr Muscat.

The number of cases reported every year is hardly alarming, however they are not a rarity for the Department of Public Health, especially during the hot summer months.

Dr Muscat stressed that the key to prevention is continuous icing or refrigeration close to 0°C from the time the fish are caught until they are cooked.

"Everybody should be aware of this, be it the fishermen, retailers, street vendors or the people who prepare food for consumption. Fish deteriorates easily, more so in our hot weather," Dr Muscat said.

As for consumers, they should continue eating fish but keep their eyes open for any dubious vendors or restaurants.