Salt-loving and histamine decomposing bacteria are used to reduce the histamine content in traditional fish sauce

Project head Dr. Tran Thi Thu Hang said fish sauce is a main product of Vietnam’s fishery sector, with 40-60 percent of total fish catch being used for the production of fish sauce.

However, Vietnam’s export volume of fish sauce is lower than Thailand’s because the histamine content in some Vietnamese products exceeds the prescribed standards. Histamine is considered a hazard in fish sauce, and histamine poisoning usually causes symptoms, such as a runny nose, asthma and rash. Therefore, reducing histamine levels is extremely important for production of high-quality fish sauce.

A research team devised a process that introduces salt-loving bacteria - Exiguobacterium profundum CH2.1 and Virgibacillus campisalis TT8.5 - into the fish sauce during production, which decomposes the histamine. Laboratory trials show the histamine levels reduced by about 25-30 percent, Hang explained.

The team cooperated with the Nam Dinh Seafood Processing Joint Stock Company in Nam Dinh Province’s Hai Hau District to carry out production and generate 13,464 liters of anchovy fish sauce. Testing showed that the fish sauce met standards on quality and food hygiene and safety, with the histamine content below 400 milligrams per liter.

The team hopes to implement a pilot project on the production of traditional fish sauce on a scale of 5,000kg of raw materials per batch.

According to the Ministry of Industry and Trade, the research results suggest the process is easily applicable and provides promising commercialization potential.

Dr. Dang Tat Thanh from the Ministry of Industry and Trade’s Department of Science and Technology said that in Vietnam, fish sauce is used widely - as a seasoning, a dipping sauce, in daily meals as well as fancy parties. Therefore, the possibility of this product’s commercialization is very large, Thanh said.