bisnisrakyat.id - Histamine is a natural chemical compound that is formed in the human body and several types of food, including fish. This compound functions as an allergy mediator and plays a role in the body's immune system. However, consuming high amounts of histamine, especially from contaminated food, can cause a health problem known as histamine poisoning or scombroid poisoning.

Causes of Histamine in Fish

Histamine in fish is formed through the process of protein decomposition by bacteria. When fish is not stored at the appropriate temperature (below 4°C), certain bacteria, e.g Morganella morganii And Klebsiella pneumoniae, will break down histidine (an amino acid) that is naturally present in fish meat, producing histamine as a by-product.

The types of fish that are most susceptible to containing histamine are fish that have high histidine content, such as tuna, mackerel, sardines and mahi-mahi. Inadequate storage processes, both during capture, distribution and storage, increase the risk of histamine formation.

Symptoms of Histamine Poisoning

Histamine poisoning usually occurs soon after consuming contaminated fish. Symptoms are similar to an allergic reaction and can include:

• Reddish skin on the face and body.
• Itching or rash.
• Headache.
• Nausea and vomiting.
• Diarrhea.
• Hard to breathe or chest tightness.

Symptoms usually appear within 10-30 minutes after ingestion and can last up to several hours. The severity depends on the amount of histamine consumed and individual sensitivity.

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Long Term Health Risks

Although histamine poisoning rarely causes serious complications, continued exposure to large amounts of histamine can affect the immune system. In addition, in individuals with certain conditions such as histamine intolerance or metabolic disorders, consumption of foods high in histamine can trigger chronic symptoms, such as migraines, fatigue and digestive disorders.

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Prevention of Histamine in Fish

Preventing the formation of histamine in fish requires proper handling from the capture process to consumption. Here are some preventative steps:

1. Low Temperature Storage: Store fish at temperatures below 4°C to slow the activity of histamine-producing bacteria.
2. Fresh Handling: Consume fish immediately after being caught or buy from trusted sources that maintain product quality.
3. Proper Cooking: Although cooking can kill bacteria, histamine that has already been formed cannot be destroyed through heat, so good storage remains key.
4. Pay Attention to Smell and Texture: Avoid eating fish that smells bad or has changed texture.

Conclusion

Histamine in fish can be a serious threat to health if the fish is not handled properly. Although the symptoms of histamine poisoning are generally temporary, it is important to understand the risks and how to prevent them. By ensuring the quality of the fish and paying attention to the storage process, the risk of histamine poisoning can be minimized. As a consumer, always choose fresh fish from trusted sources to protect the health of you and your family.