Summer heat prompts health concerns over fish storage

The inspectorate noted that given how summer is synonymous with an increase in the consumption of fish, it warned of the importance of “certain basic principles during this period.”

It pointed to local data provided by the Directorate for Health Promotion and Disease Prevention which it said indicates that during 2007, eight outbreaks of Scombrotoxicity from improperly stored fish were reported.

These, it said, involved 20 people, and also another eight isolated cases - amounting to 28 total cases suffering from scombroid food poisoning.

Last year, only four cases were reported, the inspectorate noted however. In 2009, similarly only four cases were reported. In 2008, only two.

“During this period, the risk of food poisoning, particularly from fish, increases due to the accumulation of chemical such as histamine in the fish which causes allergy symptoms if the fish is not kept cool or under ice during retail,” the inspectorate warned.

The inspectorate issued a number of guidelines for considers to be able to distinguish which fresh fish from old (and potentially harmful) fish:

Fish is fresh when:

1. Eyes are clear and bulging.

2. Gills are red or pink and not grey.

3. Scales should be intact, no evidence of missing scales and no patches.

4. Skin should be shiny with a healthy looking colour.

5. Skin should be wet and slightly slimy.

6. Tail should be stiff.

7. Fish meat should be stiff but elastic (no mark is left when flesh is pressed).

8. Finally the fish must have a pleasant smell of seaweed and sea.

Also, the inspectorate added, it is important that consumers ensure that:

1. Fish is covered with enough ice.

2. The seller is observing basic hygiene rules, personal hygiene and that no smoking is carried out.

3. Anyone handling cash in a food business should either be a different person from the food handler or washes his hands before handling food.

4. That flies are kept under control.

5. Knives are kept clean.

6. Worktop and tray are of a material that can be cleaned and are actually clean.

Consumers were also encouraged to:

1. Ensure that foodstuffs that require cold temperature are bought last.

2. Go directly home after shopping these kinds of foodstuffs.

3. Keep a small cooler to keep these products in.

4. Store fish separate from other products such as soap.

5. Ensure to keep foodstuffs like fish in a refrigerator or freezer immediately on arrival at home.