Karmactive Staff
Vicente Marino Anchovy Fillets in Olive Oil have been recalled across multiple Canadian provinces due to dangerous histamine levels. The recall affects 80g/42g jars with UPC 80268215, lot number 24171, and an expiry date of December 2025.
The Canadian Food Inspection Agency (CFIA) reports confirmed illnesses linked to this product. The recall was triggered by distributor Pcan Inc. (Cucina Fine Foods) after consumers experienced reactions in Alberta, British Columbia, Nova Scotia, Ontario, Quebec, Saskatchewan, and potentially other regions.
High histamine levels cause scombroid poisoning, which mimics an allergic reaction but isn’t a true food allergy. Symptoms typically appear within minutes to hours after eating contaminated fish and include burning throat, facial flushing, headache, nausea, hives, itching, dizziness, and in severe cases, breathing difficulties.
Unlike many food safety concerns, cooking doesn’t destroy histamine. Once formed in improperly stored fish, the toxin remains even after heating. This makes proper refrigeration crucial for prevention.
The CFIA advises consumers not to eat the recalled anchovies. Instead, throw them away or return them to the place of purchase. Anyone experiencing symptoms should contact a healthcare provider immediately.
Health officials are conducting a food safety investigation that could lead to additional recalls. While most cases resolve within 24 hours, antihistamine medications can help manage symptoms in more severe cases.This incident highlights the importance of proper fish handling and storage. Fish with high histidine content, including anchovies, require continuous refrigeration from catch to consumption to prevent bacteria from converting histidine to harmful histamine.
