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Book (stand-alone)Code of Practice for Fish and Fishery Products 2020The Codex Alimentarius, “the food code”, has a fundamental role in protecting consumers all around the world and ensuring fair practices in food trade. The Code of Practice for Fish and Fishery Products is the essential reference point for technical guidance on the harvesting, processing, transport and sale of fish and fishery products.
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MeetingReport of the Joint FAO/WHO Expert Meeting on Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products
23-27 July 2012. Rome, Italy
2013Also available in:
No results found.Scombrotoxin fi sh poisoning (SFP) (oft en called “histamine poisoning”) is caused by ingestion of certain species of marine fi sh that contain high levels of histamine and possibly other biogenic amines. Codex Alimentarius through its standards and guidelines aims to provide countries with a basis on which to manage issues such as histamine formation. Several of the existing standards include maximum levels for histamine in diff erent fi sh and fi shery products. Th e need to harmoniz e such limits and produce the associated guidance on the relevant sampling plans and other aspects of sampling resulted in the 31st Session of the Codex Committee on Fish and Fishery Products (CCFFP), which agreed to look into the issue of histamine limits in more detail. Th e Committee established an electronic Working Group in order to facilitate this work and identifi ed the need for scientifi c advice from FAO and WHO to support this work. FAO and WHO convened an expert meeting at the FAO headquarters in Rome from 23 to 27 July 2012 to address the public health risks of histamine and other biogenic amines from fi sh and fi shery products. Th is report summarizes the outcome of that meeting. -
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