Istanbul Gelisim University - With the opening of the season, experts warn: Watch out for brown-fleshed fish

With the opening of the season, experts warn: Watch out for brown-fleshed fish

Food Scientist Asst. Prof. Member Murat Doğan said that especially brown meat fish can cause health problems such as allergies and poisoning. Emphasizing the importance of fresh consumption in particular, Doğan stated that fish can cause health problems such as allergies and poisoning, and said, “When you keep the fish waiting, the bacteria in its intestines turn histidine into histamine. This causes problems in the body, such as nausea which we call inflammation, vomiting, dizziness, respiratory standstill.”

With the opening of the fish season, experts warn citizens against conscious fish consumption. Food Science Specialist from Istanbul Gelisim University, Asst. Prof. Murat Doğan stated that allergies and poisoning are the main risks in fish consumption in terms of food safety and explained the fish species that may cause them. Doğan also gave information about the symptoms seen.

BEWARE OF THESE FISH

Providing information about fish that can cause allergies or poisoning, Doğan said, “There are allergen and histamine-induced poisonings that can be caused by fish. Both are different from each other. There are staple foods in the world. These are foods such as eggs, milk, soy, peanuts, flour. Fish is one of them. One in a thousand people may have a fish allergy. The reason for this is the protein structures in it. Of course, this may not be a problem for everyone, but the point to be considered is to stop consuming fish quickly if there is a similar allergic condition. Of course, the protein structures we mentioned are not found in all fish. It usually occurs in brown-fleshed fish such as anchovy, horse mackerel, mackerel, chub mackarel, silverfish, sardines and bonito. So we need to pay more attention to them."

CONSUME THE FISH IMMEDIATELY, DO NOT KEEP IT

Noting that fish can cause poisoning, Doğan drew attention to the importance of fresh consumption. Doğan said, “There is a histamine found in fish. We also have it in our body. However, when you keep the fish for consumption after 3 days, the bacteria in its intestines turn histidine into histamine. This causes problems in the body such as nausea which we call inflammation, vomiting, and dizziness. The main thing to do in order not to experience these problems is to consume the fish fresh,” and emphasized that it is not right to keep the fish for a long time.

WHAT SYMPTOMS OCCUR?

Doğan gave the following information about the allergic symptoms of fish:
“Symptoms may occur a few hours after consuming the fish. In the human body, there are antibodies in protein structure. Some children and adults are sensitive to such protein structures. Because of this sensitivity, symptoms such as nausea and vomiting are seen within a few hours. It is similar to food poisoning, but not exactly the same. These are allergic reactions. There may not be swelling in the arm, throat or conditions that progress to anaphylaxis, but if there is a very large reaction, it can go up to respiratory standstill, which is a situation seen in a thousand. But those with an allergic reaction should be more careful.”