To: Seafood HACCP Mailing List
A subscriber to this list asked me to post this message. If you have
information, would you either share via the listserv for open discussion
or with me privately (pdtom@ucdavis.edu)?
"During my visit to Ecuador a question came up about sampling for
histamine in tuna. The firm packs headed and gutted tuna (high quality)
for the US fresh market - Miami Seafood market and NY Fulton Seafood
market. They air freight everyday. After an FDA inspection they were
told to sample each fish for histamine by removing at least 50 grams of
flesh near the neck line fins (instead of the previous tail location).
This type of sampling will destroy the esthetic quality of the fish and
make it unsaleable in this particular market. How is this matter is being
handled by other sellers of this product?"
Pamela Tom
University of California
Sea Grant Extension Program
This archive was generated by hypermail 2b29 : Fri Oct 29 2004 - 22:26:59 PDT