MUSCAT – The campaign is part of a preventive monitoring plan aimed at identifying and reducing the causes of histamine poisoning, also known as scombroid poisoning, which can occur due to improper handling and storage of certain types of fish, including tuna.
The specialists highlighted the importance of following food safety regulations, maintaining the cold chain and ensuring that fish products are stored at suitable temperatures not exceeding 5 degrees Celsius.
The Food Safety and Quality Centre said proper temperature control helps prevent the formation of histamine, ensuring the safety and quality of fish products and protecting consumer health.
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