Bacteria can produce histamine during storage or spoilage in fish and fish products. Consuming highly contaminated foods can cause poisoning in humans. Symptoms include nausea, headaches, dizziness, and skin redness. For certain fish species and fermented fish sauce, histamine is a food safety criterion according to Annex I of Regulation (EC) No. 2073/2005. High levels often occur in open and overdue canned tuna.