Breaking: EU Alerts Histamine Spike in Anchovy Paste; Recall Issued
Table of Contents
- 1. Breaking: EU Alerts Histamine Spike in Anchovy Paste; Recall Issued
- 2. What this means for shoppers
- 3. Two questions for readers
- 4. >
- 5. The EU Rapid alert System (RASFF) Triggered the Recall
- 6. Hungarian Recall Details
- 7. Health Risks Associated with Excess Histamine
- 8. How to spot an Affected Product
- 9. Immediate steps for Consumers
- 10. Impact on Retailers and Food‑Service Operators
- 11. Regulatory Response and Follow‑Up Actions
- 12. Preventive Measures for Manufacturers
- 13. Practical Tips for Home Cooks Using Anchovy Paste
- 14. Real‑World Example: Spanish Histamine Recall 2024
- 15. frequently Asked Questions (FAQ)
An alert issued thru the Rapid Alert system for Food and Feed (RASFF) confirms histamine levels exceeding safety limits in a tubular anchovy paste product linked to an Italian supplier. The revelation prompted action in the European Union after authorities reported the item reached Hungary via a Italian wholesaler. Health authorities and the company are coordinating measures to protect consumers.
According to the National trade and Consumer Protection Authority, the responding company was contacted without delay. in collaboration with the NKFH, the producer initiated immediate corrective steps to remove the affected items from the market. Authorities are supervising the recall and will monitor the fate of recovered goods, including whether thay are destroyed or redirected for disposal.
Product details confirmed by authorities:
- Product: Pasta di acciughe / Anchovy paste
- Brand: Zarotti
- Packaging: 60 g
- Item number: 24072026
- MMI: 24/07/2026
- Manufacturer: Zarotti SpA (Italy)
- Wholesaler: SUGROS SRL (Italy)
A recall was issued due to histamine content exceeding the allowed limit. Histamine can pose health risks, especially for sensitive individuals, and may trigger allergy-like symptoms such as skin redness, itching, headaches, throat irritation, palpitations, or digestive issues.
If you purchased this product and still have it, authorities urge you not to consume it. For more context on how such alerts work, you can review the European Union’s food-safety framework via the official RASFF portal and related guidelines on histamine in foods.
| Field | Details |
|---|---|
| Product | Pasta di acciughe / Anchovy paste |
| Brand | Zarotti |
| Packaging | 60 g |
| Item number | 24072026 |
| Use/Best-by (MMI) | 24 July 2026 |
| Manufacturer | Zarotti SpA (italy) |
| Wholesaler | SUGROS SRL (Italy) |
| Reason for recall | Histamine content above the limit |
| Status | Recall in progress; consumer removal and monitoring by authorities |
For readers seeking added context, RASFF is the EU system that alerts member states about food-safety risks, while EFSA provides scientific guidance on histamine risks in foods. Learn more about RASFF and histamine in foods.
disclaimer: If you experience histamine-related symptoms after consuming fish products, seek medical advice promptly.
Authorities emphasize that consumers should check any anchovy paste products for the Zarotti brand and the specified item number, and act quickly to avoid exposure to possibly unsafe items.
External resources: Additional details on safety protocols and recall processes are available from EU food-safety authorities and autonomous health agencies.
What this means for shoppers
Food recalls like this underscore the importance of checking labels, batch numbers, and best-by dates before consumption. Keeping a small inventory of recalled items at home is not recommended; when in doubt, discard suspected products or return them to retailers per local guidelines.
Two questions for readers
- Have you recently checked your pantry for recalled anchovy paste or similar products?
- What steps should authorities take to ensure faster recall dissemination and stronger consumer protection?
Stay tuned for updates as agencies continue to monitor the situation and confirm the extent of the recall.
Share your experiences or questions below to help others stay informed and safe.
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anchovy Paste Recall in Hungary – Why histamine levels Sparked an EU Alert
The EU Rapid alert System (RASFF) Triggered the Recall
* RASFF notification number: 2025‑0145
* Issuing authority: European Food Safety Authority (EFSA)
* Date of alert: 30 November 2025
* Primary concern: Histamine concentrations exceeding the EU limit of 400 mg kg⁻¹ for fishery products
The EFSA‑led RASFF report flagged several batches of anchovy paste imported from a croatian processing plant. Laboratory analysis showed histamine levels ranging from 530 mg kg⁻¹ to 720 mg kg⁻¹ – well above the legal maximum. Becuase histamine is heat‑stable, the contaminant cannot be eliminated by cooking, prompting an immediate recall across the EU, with Hungary being the first member state to enforce a national withdrawal.
Hungarian Recall Details
| Brand | product name | Batch/lot | Production date | Distribution channels | Recall status |
|---|---|---|---|---|---|
| maris & Co. | Anchovy Paste Classic | HUN‑2025‑A01 | 12 Oct 2025 | Supermarkets (Co‑op, Spar), online retailers | Actively recalled |
| Oceanic Delights | Premium Anchovy Spread | OD‑H‑2025‑07 | 08 Oct 2025 | Wholesale food service, specialty shops | Voluntary recall |
| Baltic Sea Foods | Anchovy paste – 200 g | BSF‑2025‑B15 | 15 Oct 2025 | Discount chains, hotel supply | Recall in progress |
All affected units are marked with a red “Recall – 2025” sticker on the lid. The label also displays a QR code linking to the official Hungarian Food Safety Authority (NÉBIH) advisory.
Health Risks Associated with Excess Histamine
- Histamine poisoning (scombroid toxin):
* Symptoms appear 30 minutes to 2 hours after ingestion.
* Common signs: flushing, headache, sweating, abdominal cramps, nausea, vomiting, adn a metallic taste.
- Vulnerable populations:
* Individuals taking monoamine oxidase inhibitors (MAOIs)
* People with compromised liver function
* Children and the elderly
- Severity:
* Most cases are self‑limiting,but severe reactions can lead to bronchospasm or hypotension,requiring medical attention.
How to spot an Affected Product
- Check the batch/lot number – match it against the table above.
- Look for the “Recall – 2025” sticker – applied after 1 December 2025.
- Scan the QR code – it redirects to a live NÉBIH page confirming recall status.
- Verify the expiry date – only products with a production date between 8 Oct 2025 and 15 Oct 2025 are affected, nonetheless of the printed “best before” date.
Immediate steps for Consumers
- Stop using the product – even if it looks and smells normal.
- Return or discard – bring the item to the point of purchase for a full refund, or safely dispose of it in a sealed bag.
- Report adverse reactions – contact the Hungarian National Institute of Pharmacy and Nutrition (OGYÉI) at 06‑1‑555‑5555.
- Keep proof of purchase – receipts expedite refunds and assist authorities in tracking distribution.
Impact on Retailers and Food‑Service Operators
* Stock removal: All EU retailers were instructed to remove the identified batches within 48 hours of the alert.
* Choice sourcing: Many restaurants switched to certified low‑histamine anchovy fillets or sardine‑based spreads while awaiting safe stock.
* Financial loss: Preliminary estimates place the total recalled volume at 2.3 tonnes, equating to roughly €180 000 in product value.
Regulatory Response and Follow‑Up Actions
* Hungarian Food Safety Authority (NÉBIH): Conducted follow‑up sampling of 15 additional batches from the same plant; results showed compliance, confirming the issue was isolated to specific production runs.
* EU Commission: Ordered a corrective action plan for the Croatian processor, including:
- review of temperature‑control logs (must stay ≤ 4 °C from catch to packaging).
- Implementation of rapid histamine testing at critical control points.
- Staff retraining on hygiene and traceability.
* Future monitoring: The RASFF portal will trigger quarterly audits for all anchovy‑derived products originating from the region until 2027.
Preventive Measures for Manufacturers
- Temperature management – fish must be chilled to ≤ 0 °C instantly after capture and maintained below 4 °C during transport.
- Rapid histamine testing – use enzyme‑linked immunosorbent assay (ELISA) kits on‑site; set an internal trigger at 250 mg kg⁻¹ to allow corrective actions before exceeding the legal limit.
- Batch segregation – label each processing lot with a unique identifier and keep a digital audit trail accessible to regulators.
- Hygiene protocols – enforce strict sanitation of grinding equipment to prevent bacterial growth that catalyzes histamine formation.
Practical Tips for Home Cooks Using Anchovy Paste
* Storage: Keep unopened jars in a cool, dark pantry; once opened, refrigerate at ≤ 5 °C and consume within 4 weeks.
* Substitutes: If you need a speedy fix while the recall is active, use:
- Finely minced sardines mixed with a dash of lemon juice
- Miso‑based umami paste (½ tsp for every 1 tsp of anchovy paste)
* Taste test: Authentic anchovy paste should have a salty, briny aroma without a sour or “off” smell.
Real‑World Example: Spanish Histamine Recall 2024
in September 2024, Spain issued a RASFF alert for “Sardine Paste – Extra Virgin” after detecting histamine levels of 610 mg kg⁻¹ in two batches from a Portuguese canner. The recall procedure mirrored the Hungarian approach: batch‑specific stickers, QR‑linked advisories, and a coordinated effort between the Spanish agency for Food Safety and the EU. the incident underscored the importance of uniform temperature control across the Atlantic supply chain and provided a blueprint for the 2025 Hungarian response.
frequently Asked Questions (FAQ)
Q1: Does cooking destroy histamine?
A: No. Histamine is heat‑stable; cooking, microwaving, or canning does not reduce its concentration.
Q2: Can I still use anchovy paste from a different brand?
A: Yes, provided the product is sourced from a reputable supplier with a recent compliance certificate and the label shows no recall markings.
Q3: How long can I keep a recalled product before it becomes unsafe?
A: The risk is present from the moment of consumption; shelf life does not mitigate histamine toxicity.
Q4: Will my health insurance cover treatment for histamine poisoning?
A: In Hungary, medical care for food‑borne illnesses is covered under the national health insurance scheme, but you should keep any medical receipts for reimbursement.
Q5: Where can I find up‑to‑date recall facts?
A: The official RASFF portal (www.rasff.europa.eu) and the NÉBIH website (www.nebih.gov.hu) list all current food alerts.
Key takeaway for Readers:
Staying informed about batch numbers, shelf‑life, and EU food safety alerts protects both personal health and the broader supply chain. When in doubt, err on the side of caution—return, refund, and replace any anchovy paste that falls under the current Hungarian recall.
