The Department of Fisheries conducts annual monitoring of the histamine content of pelagic fish catches through the Marine Sanitary and Phytosanitary Program (SPS Marin) and Hygiene On Board (HOB). Both of these programs are conducted annually for the needs of exports to the European Union.
Generally, the histamine content in caught marine fish was as much as 30 ppm obtained from anchovy samples in Langkawi and budu (Anchovies sauce). Determination of histamine response in aquaculture products in Malaysia was not carried out because the presence factor of histamine only include fish from pelagic type.
For more information, you can contact directly with the Fish and Public Health Branch, Fisheries Biosecurity Division, Department of Fisheries Malaysia. A detailed study of histamine content in fish was conducted by the MFFRD, Singapore. Written reports on the findings of the study can be obtained from the relevant parties.