La Spanish Agency for Food Safety and Nutrition (AESAN) This has raised concerns after the presence of histamine was confirmed in a specific batch of anchovy paste sold in Spain. It is a very common product in cooking, used to flavor sauces, stews, and appetizers; see its benefits and properties of anchoviesTherefore, the authorities insist that the population calmly check the labels they have at home.
The warning, which affects a Zarotti brand anchovy paste made in ItalyIt has been disseminated through European food risk control systems and is now in the hands of the autonomous communities so that the batch involved is removed as soon as possible from points of sale and, as far as possible, also from consumers' pantries.
How did the alert originate and which organization issued it?
The alarm signal originates from the Italian health authorities, who detected high levels of histamine in this anchovy paste and passed the information on to the European Union through the European Food Alert Network (RASFF)Following this notification, AESAN has activated the usual protocol for this type of incident.
Once the data was received, the Spanish agency communicated the situation to the regional administrations through the Coordinated System for Rapid Information Exchange (SCIRI), the channel used for communities to verify on the ground the presence of the product in stores, supermarkets and other points of sale.
The purpose of this notification system is locate the affected batch and order its recall both on the shelves and in the distribution warehouses, in addition to warning citizens that they may have that food in their homes without being aware of the risk.
As detailed by AESAN on its website and in its public communications, this is an alert directed to the general populationnot only to people with allergies or specific conditions, due to the product's potential reach and its distribution in different territories.
Characteristics of anchovy paste affected by histamine
The food involved is a anchovy paste seasoning It is used to enhance the flavor of numerous dishes. It is made from crushed anchovies mixed with sunflower oil and salt, and, in addition, anchovies are a source of omega-3 fatty acids, until a dense, highly concentrated paste with a marked umami taste is achieved, which is usually sufficient in small quantities to flavor recipes.
On the label it appears under the trade name “Pasta acciughe” (Anchovy Paste)and is presented in a aluminum tube Similar to some culinary concentrates or creams. This format is designed for easy dispensing and airtight storage.
According to the data handled by AESAN, the batch subject to the alert is the PH 24, with 60-gram units y Best before date July 24, 2026 (24/7/2026)The storage instructions on the label are for room temperature; it does not need refrigeration before opening.
The brand responsible for the product is ZarottiAn Italian company specializing in canned and prepared fish products. The issue reported by the authorities does not, at this time, extend to other batches or products from the company, but is specifically focused on this batch number of anchovy paste.
Where has the anchovy paste been distributed and which territories might it affect?
Data provided by food authorities indicates that first documented distribution The PH 24 batch of Zarotti anchovy paste has been produced in several autonomous communities: Andalusia, Catalonia, the Canary Islands and MadridThese are the regions for which, initially, there is evidence of product receipt.
However, AESAN itself emphasizes that It cannot be ruled out that there will be redistribution to other communitiesThis can happen when logistics platforms or supermarket chains move merchandise between different centers to adjust stock, so the product could have reached other areas of the country without initially appearing in the notification.
For that reason, the notice is addressed to any consumer in Spain that you may have purchased Zarotti brand anchovy paste, inviting you to check the packaging details carefully: product name, brand, type of packaging, batch number and best before date.
The autonomous communities are carrying out the timely checks with the support of SCIRI, which facilitates the rapid exchange of information on the affected batches, the points of sale involved and the progress of the market withdrawal operations.
What should consumers who have this product at home do?
The Agency's recommendation is clear: if a unit is available that exactly matches the alert specifications (Zarotti's pasta, 60g aluminum tube, batch PH 24, best before 24/7/2026), should not be consumed under any circumstances.
If you find the product in the pantry, it is advisable return it to the establishment where it was purchased, especially if the receipt or proof of purchase has been kept to facilitate the refund or exchange. Businesses, in turn, are obligated to cooperate in the collection process and to inform the customer.
If this anchovy paste has already been ingested, the AESAN indicates that the key thing is pay attention to the possible appearance of symptoms associated with histamine poisoning. In the event of any discomfort consistent with this condition, health authorities urge... come without delay to a health center or emergency service.
The agency itself reminds us that, in the face of alerts of this type, it is important Double-check that the product matches the batch in question. Before you panic. Many of the notifications being circulated may affect very specific batches, so it's advisable to check the name, brand, batch number, weight, and best before date.
What is histamine and why can it be dangerous in food?
La Histamine It is a substance that occurs naturally in the human body and in many other living organisms. In our bodies, it is released primarily during allergic-type reactions, when the immune system responds to elements it recognizes as foreign, such as dust, pollen, or certain molds.
In the food sector, histamine is not added as an ingredient or additive. Its presence can occur in some products, especially in fish that contain high levels of histidine, an amino acid that is part of its normal composition. After the fish dies, and if it is not kept under appropriate storage conditions, The action of certain microorganisms transforms histidine into histamine.
When the concentration of this substance exceeds certain limits, consuming the food can cause a food poisoning, sometimes known as scombroid poisoning. Although in most cases it presents with mild or moderate symptoms, it can become more severe in people with histamine intolerance or other risk factors.
For this reason, European legislation provides peak histamine levels in fish productswith particular attention to species such as anchovies and their canned and semi-preserved products. When official controls detect that these values are exceeded, the alert mechanism is activated, the affected batches are ordered to be withdrawn, and consumers are informed.
Symptoms of histamine poisoning and when to see a doctor
AESAN explains that histamine poisoning usually manifests with symptoms that closely resemble those of a mild or moderate allergic reactionAmong the most frequent signs are the hives or rednesswhich can appear on the palms of the hands, face, head or ears.
They can also be presented hot flashes, headache, and dizzinessalong with digestive discomfort such as abdominal pain, nausea, vomiting, and diarrheaThe intensity varies from person to person and, in most cases, the evolution is usually favorable with symptomatic treatment.
The most complicated cases usually occur in those who have histamine intolerance or certain pre-existing conditions, so, if in doubt, the general advice is consult a healthcare professionalSelf-medication is not recommended, nor is it advisable to downplay symptoms if they have appeared after consuming a product included in the alert.
In this specific situation, the agency insists that anyone who has eaten anchovy pasta from Zarotti's PH 24 batch and notices any of these signs should go to a health center or emergency service so that their condition can be assessed and they can be given the most appropriate treatment.
Controls, regulations and management of histamine alerts in Europe
The presence of histamine in fish products is a known and regulated risk For years, both the European Union and international food safety organizations have been concerned about food safety. Therefore, there are legal limits which set the maximum permitted concentrations and establish controls at different stages of the food chain.
When the authorities detect that a specific batch exceeds those values, a coordinated response which includes notifying other countries, withdrawing the product, monitoring redistribution and, where appropriate, public communication to minimize the population's exposure.
In the case of Zarotti anchovy paste, the use of the Coordinated System for Rapid Information Exchange (SCIRI) internally and the European Food Alert Network (RASFF) at community scale has allowed information to circulate quickly between authorities, distributors and businesses.
AESAN reminds us that These warnings do not mean that all similar products are dangerous.Rather, they point to a problem localized to a specific batch. Even so, they serve to strengthen monitoring and raise consumer awareness about the importance of carefully reading labels and paying attention to official warnings.
This episode related to the Zarotti anchovy paste histamine It once again highlights the role of food alert systems and the need for manufacturers, distributors, retailers, and consumers to work together: accurately identifying affected batches, removing them from circulation, and, if consumed, seeking medical attention if compatible symptoms appear, all with the aim of strengthening the safety of food that reaches the table.
