Aloy-linked illness cases in Iloilo climb to 66

By Mariela Angella Oladive

Foodborne illness cases linked to tulingan, locally known as aloy, in Iloilo province have risen to 66 from April 6 to 10, according to the Iloilo Provincial Health Office (IPHO).

IPHO chief Dr. Maria Socorro Colmenares-Quiñon said the cases cover a wide age range, with a median age of 33. The youngest patient is 1 year old and the oldest is 70.

Most cases fall within the 30–39 age group, with more males affected than females.

“Based on reports and history-taking conducted by healthcare workers in hospitals and primary care facilities, symptoms typically developed within hours after consuming aloy,” she said Monday, April 13.

The IPHO said the cases may be linked to scombroid fish poisoning, which occurs when fish is not stored below 4 degrees Celsius immediately after being caught, allowing histamine to accumulate and trigger allergy-like reactions.

Common symptoms include skin rashes, chest discomfort, difficulty breathing, flushing, dizziness, vomiting, headache, eye redness, diarrhea, and fever.

Of the 66 cases, 51, or 77 percent, sought consultation at district hospitals, while 15 were treated at rural health units and other primary care facilities.

The highest number of cases was recorded in Banate, Mina, and Passi City with nine each, followed by Dumangas with seven and San Enrique with six.

Barotac Viejo and Janiuay recorded four cases each, while Balasan and Barotac Nuevo logged three each.

Anilao and Cabatuan recorded two cases each, with one case each reported in Alimodian, Calinog, Pavia, Sara, Tigbauan, Pototan, Miagao, and Dueñas.

Quiñon said 63 patients have recovered and been discharged, while three remain admitted.

Further investigation showed that most patients obtained the fish from ambulant vendors, while some purchased from wet markets, carinderias, and fish peddlers.

At least 10 individuals, or about 48 percent of those interviewed, said the fish they bought appeared fresh.

The IPHO urged fish vendors to sell only fresh fish and strictly observe proper storage practices to prevent similar incidents.

The office also advised the public to buy fish only from reliable sources and check for freshness indicators such as bright red gills, clear eyes, firm flesh, and the absence of a foul odor.