Wg Annexure — Ill Limits of histamine level in fish & fishery products Produet Category Applicable to__[ Histamine Level 1. Raw/Chilled/Frozen Finfish Species with high | n=9, o=2; m=100 mg/kg, M=200 melkg amount of fiee histi (Listed 2. Dried/ Salted and Dried fishery. fish species with sm 100 mg/kg, M~200 mg/kg produets potential to cause histamine fish 3. Thermally Processed Fishery Products | Po'soning) 9, €=D; m=100 mg/kg, M=200 mphkg 4, Fermented Fishery products (©2200 ma/kg, M=400 mak moked fishery products FF w= 100 mg/ke, M200 glk 6. Fish Mince/Surimi and analogues 1 2; m=100 mike, M=200 mgikg 7. Fish Pickle 2; m=200 mg/kg, M=400 mglkg 8. Battered and breaded fishery products n-9, ¢-2; m=100 mg/kg, M200 mgkg 9. Other Ready to Bat fishery products 9, 6-2; m-100 mg/kg, M-200 mak 10. Other value added fishery products 19, o=2; m=100 mgikg, M=200 mg/kg TI. Other fish based products 2; m=100 mg/kg, M=200 mgikg, n:Number of units comprising the sample. e:Maximum alloawable number of defective sample units mzAceeptable level int a sample, M: Specified level when exceed in one or more samples would cause the lot to be rejected Satisfactory, if the following requirements are fulfille 1. The mean value observed is M B