The public are advised that Environmental Health and Public Health are continuing to investigate the recent outbreak of scombroid fish poisoning.
In total, 20 human cases of probable scombroid poisoning have been reported to date. This is likely to be an underestimation due to unreported cases. None of these cases have required hospitalisation and all affected have made a full recovery.
The majority of reported cases occurred between late March and mid-April following the consumption of tuna mince. No further cases have been found to have occurred since the release of the public announcement on 16 April, requesting the public to avoid consuming products or meals containing tuna mince.
Tuna mince processed by the Saints Tuna Corporation (STC) between 17and 23 March was found to be one possible source. STC were instructed to recall all tuna mince processed between 12and 27 March as a precautionary measure.
A thorough investigation of the food chain, including interviews and site inspections, has not identified a single point of failure but rather several areas for improvement in maintaining the cold chain. Recommendations will be issued to the relevant industry stakeholders and follow-up visits are planned to ensure compliance.
An increased level of monitoring of future batches, for both local market sales and export consignments, will be undertaken to ensure the ongoing safety of tuna and tuna mince products.
Advice to the public
Tuna mince labelled as processed by STC between 12and 27 March 2026 can still be returned to the place of purchase for issuance of a refund. All other tuna products can be considered safe to eat.
However, the public are requested to continue to report any adverse reactions after eating tuna to Environmental Health at eh.office.@sainthelena.gov.sh.
Food safety reminders
- Take chilled and frozen foods straight home for refrigeration or freezing.
- Use a cooler bag with ice packs when transporting refrigerated or frozen goods.
- Keep frozen and chilled items together during transport.
- Defrost frozen items in the refrigerator.
- Cook defrosted food promptly once thawed.
- Refrigerate or freeze leftovers promptly after cooking.
About histamine fish poisoning
Also known as scombroid poisoning, histamine fish poisoning occurs following the consumption of certain types of fish that have been improperly stored after capture, or during subsequent handling, processing, retail distribution or home preparation.
Symptoms usually occur within approximately 10–60 minutes and include facial flushing (redness), headache, and gastrointestinal symptoms such as nausea, stomach cramps and diarrhoea. It can also cause a sharp, metallic, or peppery taste while eating, along with a burning or tingling sensation on the tongue.
The condition is not life-threatening and usually settles on its own within 4–6 hours. Oral antihistamines can be taken to help treat the symptoms at home.
More serious symptoms such as difficulty breathing, blurred vision, tongue swelling or fainting are unlikely and suggest a different diagnosis, such as an allergic reaction. People experiencing these symptoms after consuming fish should seek immediate medical attention.
#StHelena #HistamineFishPoisoning #Investigation
