Health directorate warns of greater food poisoning risk
The risk of food poisoning, particularly from fish, increases at this time of the year due to the accumulation of chemicals, such as histamines in the fish that is not kept cool or under ice during retail, which cause allergy symptoms.
The Environmental Health Directorate said in a statement that while it encouraged the consumption of fresh local fish, it wanted emphasise the importance of certain basic principles.
Eight outbreaks of Scombrotoxicity from improperly stored fish were reported in 2007, involving 20 people. Another eight isolated cases suffered from scombroid food poisoning.
Last year, only four cases were reported.
The directorate said it wanted to remind consumers 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. the fish must have a pleasant smell of seaweed and sea.
Consumers had to 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. 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 had to:
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.
The directorate said that while consumers are encouraged to consume fresh local fish, they should 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 2133 7333 or by email at complaints.ph@gov.mt .
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14 Comments
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JOE PEEL
Aug 26th 2011, 16:31
I don't understand why the Health Department allows fish mongers to sell uncleaned fish. I believe to minimise the possibility of food poisoning and fish spoilage it should be cleaned as soon as it is caught. Chickens and rabbits amongst other animals are cleaned, then why are fish exempt from this process?
William Flynn
Aug 25th 2011, 21:46
No one noticed the size of that swordfish? Revolting.
Anyone in possession of such undersized fish in any civilized country would have to sell his vehicle or his boat to pay the fine imposed by serious fisheries law enforcement officers.
Visitors from other countries seeing this would be disgusted and ought to be forgiven for thinking Malta and the Maltese are backward.
This is shocking disregard and ignorance in dealing with a magnificent fish species that is threatened.
Mr julian caruana
Aug 25th 2011, 18:26
@ Mr marion spiteri.
i think yYOU are not understanding the nuances in my comment... I WAS CLEARLY REFERING TO THE FISCAL RECEIPTS HENCE THE POLICE........ now let's see who's making ( what was that word) ahh erraneous conclusions...
Mr julian caruana
Aug 25th 2011, 18:00
Dear Mr. Mario Spiteri .
if you intended otherwise explain yourself clearly rather making ambigous comments.
Dear Mr. Edward Ciantar .
sorry but i cannot make sense of your comment.
Mr M Borg
Aug 25th 2011, 17:01
What about the breaded fish portions we get from supermarkets ? I have noticed that whenever I go to my supermarket at about 10 am all the items which are supposed to be frozen, be they fish, chichen, burgers you name it ,are soft.
Are supermarkets allowed to switch off their freezers overnight ?
Daniela Mcharg
Aug 25th 2011, 15:33
There is no mention in your article about steaked fish like tuna and how to tell its off even when it doesn't smell or when eating it in a restaurant. Tuna is one of the fish that causes sgombroidtoxicity. Maybe the health department needs to inform the public on what to look out for. There are distinct signs one needs to watch out for especially when buying or consuming it at this time if the year.
Bernard Storace
Aug 25th 2011, 13:55
Is the photo an example of how things should be? I notice the marble slab and lots of ice surrounding the fish and all the hygienic containers in use. Where was the Health Inspectorate and who issues the license?
Vasilisa Brandenburg
Aug 25th 2011, 13:50
fish is not the only issue, my grosser stock all food inside the shop with no a/c... and I still love 'im :-)
Vincent Galea
Aug 25th 2011, 12:23
Prayer is good. Hygiene, even better.
Mario Spiteri
Aug 25th 2011, 11:54
" anyone handling cash in a food business should either be a different person from the food handler or washes his hands before handling food; "
sure...go to fish shops at SPB...well cash is handled by same person who handles fish, but at least he/she doesn/t taint their hands with any fiscal receipts ink, as non are issued
Joseph Borg
Aug 25th 2011, 13:03
If fish is noted to be kept in unhygienic conditions, consumers are kindly requested to contact the Health Inspectorate on 2133 7333 or by email at complaints.ph@gov.mt .
Mr julian caruana
Aug 25th 2011, 14:05
Dear Mr. Mario Spiteri:
if you have such information then you should report to the police , otherwsie you are partners in crime, easy to be an armchair critic Mr. spiteri....
anyway thanks to the times for such info.....
Mario Spiteri
Aug 25th 2011, 14:50
Dear Mr. julian caruana,
many thanks for your lecture. You are very sharp in understanding nuances in such comments, thus arriving to erraneous conclusions.
Mr edward ciantar
Aug 25th 2011, 14:53
@ julian caruana....have you hard of health inspectors engaged with the gov. that's their job and it is not a normal office hours job or just to put it more precisely ,,the job should be 8 till late...