The report emphasizes that maintaining proper hygiene and temperature control throughout the cold chain, including handling, storage, transport, and distribution, is key to minimizing the risk of histamine contamination.

EU Histamine Sampling and Testing Approaches, Needs

According to the report, all Member States include histamine sampling and testing in their official control programs, and most countries use formally designated, accredited laboratories. Approximately half of Member States use the EU reference analytical method (i.e., EN ISO 19343) while others rely on alternative analytical methods validated to international standards.

The report highlighted regulatory gaps related to alternative analytical methods for histamine testing. Although EU legislation permits validated alternatives to the reference method, it does not establish adequate standards for validating those methods against the reference method. Additionally, Member States lack harmonized criteria for the use of alternative validated analytical methods. The lack of an EU Reference Laboratory for histamine may have limited harmonization of testing methods and laboratory practices across the bloc.

Inconsistencies in Histamine Controls Across Member States

The survey identified weaknesses in official control systems in several Member States. These included gaps in inspection procedures, insufficient training of competent authority staff, and challenges ensuring food business operators comply with EU histamine requirements. Authorities also reported that some operators struggle to implement the required sampling plans and testing methods because of limited understanding or training.

In some cases, competent authorities allow operators to modify the sampling plan established under EU legislation, raising concerns about the consistent implementation of histamine control requirements across Member States.