Histamine

Maximum permitted levels in seafood

These are the levels that apply to products on the market in the EU up to the end of their shelf life.

Food category

Maximum permitted level of histamine

Fishery products from fish species associated with a high amount of histidine

Nine samples to be taken, of which:

  • the average histamine content must be 100mg/kg or less;
  • no more than 2 samples may have levels between 100mg and 200mg/kg; and
  • no sample may have a level above 200mg/kg.

Fishery products which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine

Nine samples to be taken, of which:

  • the average histamine content must be 200mg/kg or less;
  • no more than 2 samples may have levels between 200mg and 400mg/kg; and
  • no sample may have a level above 400mg/kg.

Fish species associated with a high amount of histidine include those of the families Scombridae (mackerel, tuna, bonito), Clupeidae (herring, sardine), Engraulidae (anchovy), Coryphaenidae (mahi mahi), Pomatomidae (bluefish) and Scomberesosidae (saury).

Relevant legislation: Commission Regulation 853/2004 as amended (see in particular Part B, Chapter V, Section VIII in Annex III of the Regulation). The methods used for determining histamine and its permitted levels are described in Annex I of Regulation 2073/2005.

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