To anonymous subscriber,
It would appear to me that the FDA is testing each fish because of the
potential risk of unsafe histamine levels in the tunafish in question. As you know
the FDA takes the position that if a POTENTIAL risk is present, then the risk
is real and must be dealt with. I doubt that this is an exercise in laboratory
testing procedures.
Thus, one must ask why does a risk exist when credible testing should have
been performed in the country of export. It could have something to do with the
credibility and of the sample taken or not taken. Or it could have something
to do in mixing lots of fish for transport. It also could have something to do
with the actual histamine levels in the fish. And that does not take place at
-20C during transshipment. It happens as a result of thermal abuse after
capture on the fishing platform.
I would suggest to the anonymous buyer in the USA to demand that onboard,
unloading, and transshipment time/temp records be monitored by an independent
source through the use of time/temp data loggers. If properly done it will show
where the temperature abuse took place and on what fish were abused. It would
also result in credibility in samples that lead to accurate testing in the
country of export.
It is time for industry to step up and take some responsibility in this area.
Presently it is a cat and mouse game between the fishermen, and exporters vrs
the FDA, EU inspection authorities, importers, processors, retailers and
ultimately and possibly most importantly, THE CONSUMER who stands to lose the
most, his confidence in the system to protect him and his health.
Respectfully,
Paul G. Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
In a message dated 10/30/2004 1:36:47 AM Eastern Standard Time,
pdtom@ucdavis.edu writes:
> Subj: Histamine sampling of tuna question
> Date: 10/30/2004 1:36:47 AM Eastern Standard Time
> From: pdtom@ucdavis.edu
> To: seafood@ucdavis.edu
> Sent from the Internet
>
>
>
> 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 : Sat Oct 30 2004 - 07:18:25 PDT