>Please check at least the following information either on the FDA Website
><www.fda.gov> or USDA website <www.usda.gov>:
>(1) Scombrotoxin (NIH/PubMed). Bad Bug Book: Foodborme Pathogenic
>Microorganisms and natural Toxins Handbook. Center for Food Safety and
>Applied Nutrition. U.S. Food and Drug Administration
>(2) Decomposition and Histamine-Raw, Frozen Tuna & Mahi-mahi; Canned Tuna;
>and Related Species; Revised Compliance Policy Guide; Avaibility: Federal
>Register Notice Decompostion and Histamine for Seafood. U.S. Food and Drug
>Administration. Center for Food Safety and Applied Nutrition. FDA Prime
>Connection. Department of Health and Human Services.
>(3)Seafood HACCP Alliance. Seafood HACCP Encore Course. National Sea
Grant
>College Program.
>
>Hoping it can help to answer your question.
>
>Saleh (Quality Control/Assurance)
>Pangansari Utama
>Jl. Menteng Raya 72
>Jakarta 10340, Indonesia
>Telp. +62 21 3909090 Fax. +62 21 3909191
>
>
>-----Original Message-----
>From: Umberto_Luzzana.AGRIDEA@GruppoPizzolo.IT
><Umberto_Luzzana.AGRIDEA@GruppoPizzolo.IT>
>To: seafood@ucdavis.edu <seafood@ucdavis.edu>
>Date: Tuesday, September 04, 2001 1:01 PM
>Subject: transport stress and fish safety
>
>
>>I've been asked about possible effects of transport stress on product
>>safety of aquacultured fish. These people are talking about release of
>>"histamine and other toxic compounds" in fish during trasport to
>>slaughtering house, and are concerned about possible effects of this
stress
>>on fish safety. I checked the literature, but just found effects of stress
>>on fish quality (texture, onset and duration or rigor mortis an so on) and
>>nothing about this histamine stress-related formation.
>>
>>Any information would be really appreciated.
>>
>>Umberto Luzzana
>>A.S.A. s.r.l. - Agridea
>>Servizio Nutrizione
>>Viale del Lavoro, 45
>>37036 San Martino B.A. (VR)
>>ITALY
>>
>>phone: +39 0458876200 fax: +39 0458876251/250
>>URL: http://www.gruppopizzolo.com
>
>
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