Chris,
not all tuna's can be lumped together in their time/temperature sensitivity
to histamine formation. A useful paper on Eastern North Pacific Albacore (US
West Coast) caught in temperate water by surface trolling can be found in
the Journal of Food Science, Vol. 63, no. 2, 1998. In "Histamine Formation
in Albacore Muscle Analyzed by AOAC and Enzymatic Methods" the authors found
that these 10 to 20 pound Albacore did not form significant levels of
histamine even when left un-iced on the deck of the boat for 24 hours in
ambient temperatures of 60 to 74 F. In fish left more than 24 hours (up to 4
days) on deck without chilling, only 2 of 9 samples showed histamine levels
>5 mg/100g. The maximum histamine level found was 9.31 mg/100g in one sample
stored 2 days on deck without ice.
These Albacore tuna left un-iced for 24 hours at these temperatures will
show obvious sensory signs of decomposition and rejection of fresh fish
(received at 40 degrees F or less) based on sensory evaluation will insure
that no histamine is "reasonably likely to occur" (be present).
In the many years that these Eastern North Pacific Albacore have been frozen
at sea for the canning market where routine histamine analysis is conducted,
no histamine problems have occurred. These data are specific to this fishery
and may not apply to any other tuna fishery, particularly long-line caught
tuna from tropical waters. These data are consistent with the US FDA's new
guidance (Hazard's Guide 2nd edition, Jan 1998) which suggested that tuna
less than 20 pounds in weight and coming from waters less than 83 degrees F,
should be placed in ice within 12 hours of death.
Kenneth S. Hilderbrand Jr.
Seafood Processing Specialist
Sea Grant Extension Program
Oregon State Univ. Marine Science Center
2030 Sth Marine Science Drive
Newport, Oregon 97365-5296 USA
phone: 541 867-0242
fax: 541 867-0138
email: <ken.hilderbrand@hmsc.orst.edu>
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Chris Leftwich
Sent: Friday, July 21, 2000 4:21 AM
To: anne@BORNSTEIN.COM
Cc: seafood@ucdavis.edu
Subject: Re: albacore Tuna
Dear Anne.
Due to the problems associated with Tuna it is important to have tracibilty
for the fish. If you are buying direct from the boats it is essential that
you know which fish is coming from which boat. In the event of any problems
you can then identify the boat, and if there are any recurring problems you
know which boats not to purchase from. If you are buying second hand, your
suppliers should have this information.
The use of rapid screening is a handy tool, and can certainly be
incorporated into any quality control system. Kits such as those
manufactured by Agden are a useful tool in identifying potential problems.
Furthermore they produce results in minutes as opposed to days when you send
a sample away to a lab. Several companies in the UK are now using such kits
and finding them an invaluable tool. Anyone with a modicum of intelligence
and a brief training can do the test. They are reasonably cheap and provide
peace of mind, as well as due diligence.
Whilst they do not actually quantify the amount of histamine, they certainly
show whether or not its present. If you identify a problem you can always
send a sample to your lab as a cross check.If the product comes up negative
on your rapid test, then you are safe to assume there are no problems. But
remember any testing is only as good as the sample.
Probably the most valuable tool when dealing with tuna is temperature
records. These should be available all the way through the distribution
chain from the boats to the customer. If you are not certain of the
temperature integrity of the product you should proceed with caution.
I hope this brief reply gives you some food for thought. If I can be of any
further help please send me a line.
Regards
Chris Leftwich
Chief Inspector, Billingsgate, London.
-----Original Message-----
From: Anne <anne@BORNSTEIN.COM>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: 20 July 2000 17:33
Subject: albacore Tuna
>Good Morning Listers,
> I am a little confused about what controls
>are needed with the recieving side of albacore.I have in the past few years
>only used my senses for determining if the product is fresh,and also taken
>temps.of all the fish,rejecting those that are over 40f and showing any
>signs of decomp.In re-reading the hazards control guide it mentions harvest
>vessel records.Is this really necessary?Are any buyers getting those types
>of logs from the fishermen? Also having a sample tested for histamine,I
>called our lab that we use and they dont know who does
>
>that sort of testing as they don't,and the rapid test kits aren't FDA
>approved so we really don't have access to getting this done.But even if we
>did,it would mean that we would have to hold on to the fish until we get
>results back,which means the fish will continue to age and we usually
>process this as soon as it is delivered,from fresh round fish to into the
>can in the same day.Can anyone give me any information as to how they might
>handle this differently? Thanks,
> Anne Espedal
> Bornstein Seafoods
> Astoria,Oregon
>
>
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