Summer is synonymous with warm temperatures, sea and also increase in consumption of fish. Whilst the Health Inspectorate within the Environmental Health Directorate encourages the consumption of fresh local fish, the Health Inspectorate wishes to emphasize the importance of certain basic principles particularly during this period .

Local data provided by the Directorate for Health Promotion and Disease Prevention (URL: https://ehealth.gov.mt/healthportal/public_health/idcu/library/annual_tables.aspx) indicates that during 2007, 8 outbreaks of Scombrotoxicity from improperly stored fish were reported involving 20 people and also another 8 isolated cases amounting to 28 total cases suffering from scombroid food poisoning. Last year, only four cases were reported.

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.

For this reason, consumers are reminded that 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

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

Finally consumers must:

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

2. go directly home after shopping these kind 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

Whilst consumers are encouraged to consume fresh local fish, they should however ensure proper fish storage during retail and at home. If fish is noted to be kept in unhygienic conditions, consumers are kindly requested to contact the Health Inspectorate on 21337333 or by email at complaints.ph@gov.mt.

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