• GILBERT P. BAYORAN
Local health authorities have advised the public to temporarily refrain from eating a fish locally known as ‘aloy’, after 20 residents of Cadiz City and Hinigaran in Negros Occidental, experienced severe allergic reactions, after consuming it.
Among the 17 victims in Cadiz City, Mayor Salvador Escalante Jr. reported that two are still being treated at the Cadiz District Hospital, as of Tuesday.
Mayor Grace Arceo also temporarily prohibited the sale and consumption of the fish in Hinigaran, Negros Occidental, after three town residents experienced difficulty in breathing, following the consumption of such fish.
One of the victims is still being treated at the Hinigaran Medical Clinic for severe allergic reactions, while the two others have already been sent home after treatment, Arceo said
Initial investigations of the Cadiz City government indicated that the fish was transported from Iloilo to Cadiz City, which was originally sold to local dried fish producers to be processed as dried fish. However, it was sold as fresh fish in the local market, for still unknown reasons.
Escalante said he believes that the fish was also brought to other areas in Negros Occidental.
Authorities have already collected fish samples and submitted them for toxicological examinations.
A task force was also formed by Escalante to determine the possible contamination and improper handling of fish products.
In an advisory, the Bureau of Fisheries and Aquatic Resources said it is conducting a full investigation into reported food poisoning cases in Cadiz City, which are linked to the consumption of aloy fish, in coordination with local authorities.
BFAR said its initial findings point to possible scombroid fish poisoning, a condition caused not by the fish itself, but improper handling and storage.
Authorities explained that when fish are not kept adequately chilled, especially under high temperatures, they can develop elevated histamine levels that remain even after cooking.
BFAR advised vendors to maintain proper chilling practices, while consumers should avoid fish with unusual taste, odor or texture.*
