ILOILO City – Amid rising temperatures and recent reported cases of scombroid poisoning in Iloilo and Cadiz City, the Bureau of Fisheries and Aquatic Resources (BFAR) has issued a public safety advisory, urging strict adherence to proper fish handling to prevent foodborne illnesses.
The warning comes after incidents linked to the consumption of aloy or tulingan, with authorities emphasizing that extreme heat accelerates fish spoilage and increases the risk of histamine poisoning — a condition that cannot be eliminated even through cooking.
BFAR Region 6 stressed the importance of fish care, cleanliness, and cooling as critical safeguard from catch to consumption.
“With the extreme heat these past weeks, fish can spoil much faster if not handled properly. Practicing proper handling, keeping fish clean, and immediate chilling are more important than ever to maintain quality and prevent bacterial growth,” the agency said in an advisory under the leadership of Regional Director Remia Aparri.
The agency further warned that poor temperature control can trigger scombroid poisoning, also known as histamine poisoning, a foodborne illness caused by improperly stored fish.
“Better handling means fresher fish, higher value, and safer food for everyone,” BFAR-6 added.
Fishers and handlers are advised to use proper gear and methods in catching fish, avoid bruising or damaging the catch, and ensure proper handling from the moment fish are caught until they reach consumers.
BFAR-6 emphasized washing fish with clean, potable water, maintaining cleanliness during unloading and transport, and ensuring all contact surfaces are sanitary.
It also urged immediate temperature reduction using ice slurry, dry ice, or wet ice to slow bacterial growth and preserve freshness.
Meanwhile, authorities clarified that scombroid poisoning is not caused by a natural toxin in fish but develops when fish are not kept properly chilled. Exposure to heat leads to the formation of high histamine levels, which remain even after cooking or frying.
BFAR-6 also reminded vendors to ensure fish are sold fresh and kept in chilled conditions, ideally at a 1:1 ice-to-fish ratio, especially during the summer season.
Consumers, meanwhile, were advised to avoid fish that emit a pungent odor, have a metallic or peppery taste, or show signs of spoilage such as soft and mushy flesh./PN
