Through its standards and guidelines, Codex Alimentarius provides countries with tools to manage food safety issues such as histamine in fish. Together with guidance on good practices, different histamine limits have been established by Codex as indicators of decomposition and as indicators of hygiene and handling. However, many of these limits were established in a pre-risk assessment era and their scientific basis is unclear. At the request of Codex, FAO and WHO convened an expert meeting at the FAO headquarters in Rome from 23 - 27 July 2012 to address the public health risks of histamine and other biogenic amines from fish and fishery products. This report summarizes the outcome of that meeting.