Dear seafood listers,
My question is about histamine and other biogenic amines. Is histamine the
only biogenic amine that is considered a hazard in seafoods or could other
spoilage products be also identified as a hazard in the HACCP plan?
Aside from the scombroid fishes, what is chance of other species
particularly milkfish (Chanos chanos) also developing histamine when
temperature abused? Actual experience indicate itchiness after consumption
of milkfish that had been exposed at ambient conditions ( above 25C) too
long (over 4 hours) during the preparation before freezing. (This was not a
controlled study just an observation) Can this be attributed to histamine?
Could a control measure of limiting time of exposure at ambient condition to
within 30 minutes be valid?
Thank you.
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