Hello
Good to know that someone is interested in scombrotoxin formation.
I have done histamine studies on artisanal fishery, that is looking at how
to minimise histamine levels in tuna caught landed by artisanal fishers.
My case study was in Tarawa, Republic of Kiribati, Central Pacific region.
I am in then finaL write-up of the PhD thesis.
Regards
Gabriel Victor Titili MSc
-----Original Message-----
From: "Robertson & Ross" <randr@axion.net>
To: "Seafood Listserv" <seafood@ucdavis.edu>
Date: Thu, 11 Apr 2002 10:40:39 -0700
Subject: Scombrotoxin Formation
> Dear listers:
>
> We are working with a processor that is processing previously frozen
> tuna.
> When we reviewed the scombrotoxin information in the Fish and Fishery
> Product Hazards and Controls Guide (1998), it indicates that extended
> freezing times (e.g. 24 weeks) is required before one can subject the
> fish
> to increased exposure to temperatures above 4 deg C. The 2001 guide
> (that
> does not seem to be on-line) indicates that the fish just have to be
> previously frozen, there is no indication that extended freezing times
> are
> necessary.
>
> Can anyone enlighten me as to what the FDA is requiring?
>
> Thank you.
>
> Rebecca Robertson
> Robertson & Ross, Associates
> 210-13911 Maycrest Way
> Richmond, B.C.
> Canada V6V 2J4
> Phone: (604)-270-4773
> FAX: (604)-270-4748
>
>
This archive was generated by hypermail 2b29 : Thu Apr 11 2002 - 17:42:47 PDT