HFP is a medical condition associated with the consumption of scombroid fish (mackerel, tuna, bonito, and a few others) ( 6, 19) and some non-scombroid fish such as mahi-mahi and anchovies ( 17). Histamine fish poisoning (HFP) is probably the most common fish-related intoxication ( 15). An increase in seafood-related illnesses has been documented ( 4), and there is now greater interest in seafood safety worldwide. However, recent seafood-related disease outbreaks have repeatedly caught the attention of the international press ( 5, 20). Globally, more than 63.5 million tons of seafood are caught and eaten each year ( 18), representing a steady global increase in seafood consumption ( 10). Despite the small sample, our findings highlight the need to reinforce seafood safety regulations and quality control in developing countries such as Peru. Mackerel purchased late in the day in retail markets frequently contained high histamine levels, although the overall prevalence of elevated histamine levels was low. had a 75% prevalence of histamine levels of >10 ppm. Mackerel purchased at retail markets after 2 p.m. Higher histamine levels were correlated with later time of purchase during the day (Spearman’s rho = 0.37, P = 0.024). Fish from retail markets had detectable histamine levels (>1 ppm) more frequently than did fish bought at wholesale fish markets: 9 (36%) of 25 fish versus 1 (8%) of 13 fish, respectively ( P = 0.063). Seven fish (18%) had histamine levels of 1 to 10 ppm (three mackerel and four bonito) and three (8%) had >10 ppm (three mackerel, 35 to 86 ppm). Thirty-eight specimens were purchased from wholesale and retail markets: 17 bonito ( Sarda sarda), 16 mackerel ( Scomber japonicus peruanus), and 5 mahi-mahi ( Coryphaena hippurus). We assessed histamine levels in fish from markets in Lima, Peru, with a quantitative competitive enzyme-linked immunosorbent assay. Histamine levels of >500 ppm usually are associated with clinical illness. This condition occurs when fish are not kept appropriately refrigerated and histamine is formed in the tissues. Histamine fish poisoning is the most common form of fish intoxication caused by seafood and usually presents as an allergic reaction. However, research about the risks associated with seafood products is scarce in developing countries.
Illnesses associated with seafood are an important public health concern worldwide, particularly considering the steady increase in seafood consumption.
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