A statistical analysis has been performed on data of histamine content
in fish products during the 1990-1993 period. Histamine was determine
d by a published HPLC method. The results have been discussed consider
ing the implications of histamine toxic effects for public health and
the legal regulation in Italy. The influence of fish species on the fo
rmation of toxin was studied. Anchovy was found to be the species more
subject to contamination.