Health officials probe Cadiz fish allergy cases

By Glazyl M. Jopson

BACOLOD CITY — The City Health Office in Cadiz City, Negros Occidental, has advised residents to temporarily avoid eating “aloy,” or “tulingan,” a type of tuna, after more than 50 people experienced allergic reactions Monday.

In an advisory, the CHO said initial findings point to histamine fish poisoning, also known as scombroid fish poisoning, which can occur when fish is not properly handled or stored at the correct temperature after being caught.

Symptoms reported by those affected included rashes, itching, skin flushing and difficulty breathing.

Histamine fish poisoning is commonly associated with certain marine fish, including tuna, and is often linked to time- and temperature-related spoilage.

City Health Officer Dr. Maria Victoria Ibañez said in a radio interview that five individuals developed severe, life-threatening reactions.

Two were hospitalized, while three were reported in stable condition. The other patients were treated and later discharged after their symptoms improved with medication.

The CHO said the fish had been transported from Iloilo and was originally sold to local dried-fish producers for processing, but was later sold as fresh fish in the local market. Authorities said validation of that report is ongoing.

Ibañez said the fish is usually sold for PHP 160 to PHP 180 per kilo, but was sold at a much lower price, around PHP 80 per kilo.

She said the lower price attracted many buyers, and because the fish is affordable and commonly used in local dishes, many residents bought and consumed it.

Ibañez said spoiled or improperly handled fish can trigger allergy-like reactions, especially when it is no longer fresh. She added that people with a history of asthma or allergies may be more vulnerable.

The health official reminded the public to carefully check the freshness of fish, especially when prices appear unusually low.

Residents who experience itching, rashes, dizziness or breathing difficulties after eating fish were urged to seek immediate medical attention at the nearest hospital.

To determine the exact cause of the incident, the CHO and the City Agriculture Office collected fish samples for laboratory testing.

The city government is also coordinating with concerned agencies to trace the source of the fish and ensure food safety standards are followed.

Health authorities said proper cold storage and handling are critical because histamine can form in some fish when temperature control is not maintained after catch.

International health guidance notes that these incidents are generally preventable through correct handling, storage and distribution practices.

Residents were encouraged to buy seafood only from trusted vendors, ensure proper storage and cooking, and remain vigilant to help prevent similar incidents.

The local government said measures are being taken to protect public health and prevent similar outbreaks.

Local vendors and fish suppliers were also advised to temporarily suspend the sale and distribution of the fish varieties involved pending the results of the investigation.