ILOILO — Alarmed by the health risks posed by improperly handled fish in public markets, the Bureau of Fisheries and Aquatic Resources (BFAR) Region 6 has intensified its campaign promoting stricter fish handling practices to prevent food contamination and protect consumers from illnesses such as scombroid poisoning.
The agency is ramping up its Information, Education, and Communication (IEC) drive in major public markets across Western Visayas, including the Iloilo Central Market and Estancia Feeder Port, while reminding vendors that poor handling, lack of sanitation, and improper cooling can rapidly spoil fish products and endanger public health.
Central to the campaign is BFAR-6’s promotion of safe fish handling — care, cleanliness, and cooling — which the agency said are critical in maintaining the freshness, safety, and quality of fish sold to consumers.
Throughout its weekly market price monitoring activities, BFAR-6 personnel have been educating vendors on proper handling techniques to minimize bacterial contamination and extend shelf life.
Under the “Care” principle, BFAR-6 urged vendors and fish handlers to avoid rough handling that may damage fish tissue and accelerate spoilage.
“This involves treating fish catches with utmost gentleness to prevent any form of damage that might compromise their quality,” the agency stressed.
BFAR-6 warned that injuries sustained through careless handling may create entry points for bacteria and speed up decomposition.
On “Cleanliness,” the bureau emphasized the importance of maintaining sanitary conditions in all stages of fish handling — from unloading and transport to market display.
“This includes using clean, potable water for washing fish and ensuring that all equipment, storage containers, and surfaces remain uncontaminated,” BFAR-6 said.
The agency also highlighted the danger of cross-contamination, which may lead to foodborne diseases among consumers.
Meanwhile, BFAR-6 identified “Cooling” as among the most critical factors in preserving fish quality.
The bureau urged vendors to immediately chill fish using ice slurry, wet ice, or dry ice right after catch to slow bacterial growth and prevent the increase of histamine levels linked to scombroid poisoning.
“Maintaining a consistent temperature is crucial; as temperatures rise, so do histamine levels, which can pose severe health risks,” BFAR-6 stressed.
The agency warned that consumers may unknowingly buy fish that appear fresh but were improperly stored, potentially causing itching, abdominal cramps, and other adverse reactions after consumption.
“Ensure freshness, stay safe!” BFAR-6 said as it encouraged consumers to patronize vendors who strictly observe proper fish handling procedures./PN
