Updated on 12 May 2017

From 6 May and up until the date of this note, the  Spanish Agency for Consumer Affairs, Food Safety and Nutrition has received notification from the national competent Authorities, via the Coordinated System for the Rapid Exchange of Information (SCIRI), and from the European Union via the Rapid Alert System for Food and Feed (RASFF) of the existence of 105 individuals affected by food poisoning caused by histamine, after eating tuna fish (Thunnus albacares) purchased fresh.

The individuals affected by this food poisoning experienced tingling or burning of the throat, facial sweating or flushing, nausea and vomiting, headaches and rashes. All have progressed favourably.

The tuna involved in these outbreaks was marketed by the Almerian food business operator, GARCIDEN, and was widely distributed in Spain and on a European level to France, Germany, Italy and Portugal.

As we were promptly informed by the competent Public Health Authorities in Andalusia, as a precautionary measure to protect public health, the tuna production line remains closed, considering all the batches of tuna marketed as fresh from this company as affected. 

These batches are being withdrawn by the company on a voluntary basis, via notification to their customers, and by the Andalusian and national health authorities, via the food alert network.

This has been reported by this Agency, via the national food alert network system to all the competent Authorities at national and European level.

The appearance of the histamine is linked to poor hygiene practices when handling the food and, in particular, poor storage of the fish, usually at a high temperature for prolonged periods of time. In addition, it is resistant to heat processes such as those normally used in cooking.

Histamine is a compound naturally found in the body, a vasodilator which may be released in allergic reactions. Moreover, it is a compound which may be generated by micro-organisms found on the meat of some foods, especially fish, on transforming the proteins of the food product.

Nevertheless, as the tuna may have been purchased in the form of steaks or small quantities in different shapes from the fishmongers or other retail establishments, it may exist in private homes where it has been purchased for consumption.  

This Agency reaffirms the recommendation advising anyone who has purchased fresh tuna to contact their fishmonger or shop where they purchased it to enquire whether it forms part of the product marketed by the company GARCIDEN. If this is the case, the fish should not be consumed even after any form of cooking.

Furthermore, the Health Administration recommends that if after a few minutes and within three hours after eating tuna, any of the above symptoms are observed, medical advice should be sought.

Lastly, it should be noted that the competent Authorities, both from the Autonomous Communities concerned and the National State Administration, continue to maintain all the necessary mechanisms in place in order to guarantee the safety of the products at the disposal of the consumer.