The risk of food poisoning, particularly from fish, increases in summer because of the accumulation of chemicals in the fish, such as histamine that causes allergy symptoms if the fish is not kept cool or iced during retail.

The Health Inspectorate within the Environmental Health Directorate yesterday encouraged the public to consume local fresh fish and ensure proper storage during retail and at home.

In 2007, 20 people fell victim to eight outbreaks of scrombrotoxicity from improperly stored fish. There were eight other isolated cases of scombroid food poisoning. Four cases of the food borne illness scrombrotoxic were reported last year and the inspectorate did not provide any statistics for this year.

It reminded consumers that fish is fresh when the eyes are clear and bulging, its gills are red or pink and not grey, the scales are intact, there is no evidence of missing scales or patches, the skin is shiny, wet and slightly slimy and the tail is stiff. Fish meat is stiff but elastic (no mark is left when flesh is pressed) and has a pleasant smell of seaweed and sea.

Consumers should ensure fish is covered with ice, that the seller observes basic hygiene rules, that anyone handling cash in a food business is not handling food too, that one washes one’s hands before handling food, that flies are kept under control, knives are kept clean and that the worktop and tray where fish is handled are of a material that can be cleaned.

The Health Inspectorate advised consumers to head directly home after buying food products that required cold temperatures and ensure these are placed in a refrigerator or freezer immediately on arrival. They should also keep a small cooler handy where to keep such products, store fish separate from other products such as soap and buy such food products last.

Those who notice unhygienic conditions should contact the Health Inspectorate on 2133 7333 or complaints.ph@gov.mt.