Mayor Salvador Escalante Jr. confirmed that local health officials are closely monitoring residents after approximately 15 people suffered allergic reactions from consuming Aloy (also known as Tulingan) in Cadiz City, Negros Occidental, on Monday, May 6.
The sudden surge in cases prompted immediate medical intervention, with 10 patients treated for allergies at the city’s emergency clinic, he said.
Four individuals with pre-existing conditions, such as asthma, were admitted to the Cadiz District Hospital for further observation, while one additional patient received outpatient care, Escalante added.
The affected fish was transported from Iloilo on Sunday night and sold to local residents on Monday morning, he said.
While authorities have already identified the suppliers and the specific vendors involved, the mayor cautioned that Aloy—a type of mackerel tuna—can be dangerous if not fresh or prepared correctly.
The allergies are often a result of histamine poisoning rather than a typical food allergy.
This occurs when the fish is not stored at proper cold temperatures immediately after being caught, causing amino acids in its dark flesh to break down into histamine.
When consumed, high levels of histamine trigger “allergic-like” symptoms, including itchy skin, hives, facial flushing, headaches, and dizziness.
To mitigate these risks, a common local practice is “bleeding” the fish by cutting the tail or removing a part near the tail during preparation, the mayor said.*
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