Article 1
Annex I to Regulation (EC) No 2073/2005 is amended in accordance with the Annex to this Regulation.
Commission Regulation (EU) No 1019/2013 of 23 October 2013 amending Annex I to Regulation (EC) No 2073/2005 as regards histamine in fishery products Text with EEA relevance
Commission Regulation (EU) No 1019/2013 of 23 October 2013 amending Annex I to Regulation (EC) No 2073/2005 as regards histamine in fishery products Text with EEA relevance
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Article 2
This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union .
Supplementary provisions
ANNEXSupplementary provisions
ANNEX Chapter 1 of Annex I to Regulation (EC) No 2073/2005 is amended as follows: (1) row 1.27 is replaced by the following: ‘1.27 Fishery products, except those in food category 1.27a, which have undergone enzyme maturation treatment in brine, manufactured from fish species associated with a high amount of histidine ( 17 ) Histamine 9 ( 18 ) 2 200 mg/kg 400 mg/kg HPLC ( 19 ) Products placed on the market during their shelf-life’ (2) the following row 1.27a is inserted: ‘1.27a Fish sauce produced by fermentation of fishery products Histamine 1 400 mg/kg HPLC ( 19 ) Products placed on the market during their shelf-life’ (3) footnote 2 is replaced by the following: ‘( 2 ) For points 1.1-1.25, 1.27a and 1.28 m = M.’; (4) footnote 18 is replaced by the following: ‘( 18 ) Single samples may be taken at retail level. In such a case the presumption laid down in Article 14(6) of Regulation (EC) No 178/2002, according to which the whole batch should be deemed unsafe, shall not apply, unless the result is above M.’; (5) under the heading ‘Interpretation of the test results’ the last paragraph of the text concerning Histamine in fishery products is replaced by the following: ‘Histamine in fishery products: Histamine in fishery products from fish species associated with a high amount of histidine except fish sauce produced by fermentation of fishery products: — satisfactory, if the following requirements are fulfilled: 1. the mean value observed is ≤ m 2. a maximum of c/n values observed are between m and M 3. no values observed excess the limit of M. — unsatisfactory, if the mean value observed exceeds m or more than c/n values are between m and M or one or more of the values observed are > M. Histamine in fish sauce produced by fermentation of fishery products: — satisfactory, if the value observed is ≤ the limit, — unsatisfactory, if the value observed is > the limit.’
Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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