These regulations may be called the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2016. (2) They shall come into force on the date of their final publication in the official Gazette. 2. In the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011, in regulation 2.5, relating to “Other Contaminantsâ€, after sub-regulation 2.5.1, the following sub-regulation shall be inserted, namely:- “2.5.2 Histamine in Fish and Fishery Products contaminants, toxins and Residues:
| Product Category | Applicable to | Histamine Level |
| Raw/Chilled/Frozen Finfish | Species with high amount of free histidine (Listed fish species with potential to cause histamine fish poisoning) | n=9, c=2; m=100 mg/kg, M=200 mg/kg |
| Dried/ Salted and Dried fishery products | ||
| Thermally Processed Fishery Products | ||
| Smoked fishery products | ||
| Fish Mince/Surimi and analogues | ||
| Battered and breaded fishery products | ||
| Other Ready to Eat fishery products | ||
| Other value added fishery products | ||
| Other fish based products | ||
| Fermented Fishery products | ||
| Fish Pickle |
