Jim,
Or should we say in the case of schrombroid species, the HACCP CCP's at
capture are SUPPOSED to be in place. But are they if HACCP is not mandated on
fishing vessels on the high seas.
Paul
In a message dated 7/3/2006 10:17:59 AM Eastern Standard Time,
james_hungerford@hotmail.com writes:
> Subj: Re: Histamine
> Date: 7/3/2006 10:17:59 AM Eastern Standard Time
> From: james_hungerford@hotmail.com
> To: PDIONPDA@aol.com
> Sent from the Internet
>
>
>
> Thanks and yes as you say, -at capture- is where CCPs are, or at least the
> MOST critical.
>
>
> >From: PDIONPDA@aol.com
> >To: james_hungerford@hotmail.com
> >CC: seafood@ucdavis.edu
> >Subject: Re: Histamine
> >Date: Sun, 2 Jul 2006 20:18:55 EDT
> >
> >Jim,
> >
> >Excellent contribution regarding histamine formation.
> >
> >In other words, if the fish has a histamine as you state, "histidine
> >decarboxylase (HDC)
> >from an earlier time/temperature abuse of the product can later generate
> >histamine, the bacteria do not have to be present at that point, as long as
> >the enzyme is."
> >
> >Thus, if the fish is subjected to thermal abuse lets say at capture either
> >in
> >a seine, longline, trawl or jig, AND develops as you state a "histamine",
> >it
> >does present a hazard.
> >
> >What HACCP lans are in force at the time of capture?
> >
> >Paul Dion
> >Paul Dion Associates, Inc.
> >Plymouth, MA
> >USA
> >
> >In a message dated 7/2/2006 4:45:42 PM Eastern Standard Time,
> >james_hungerford@hotmail.com writes:
> >
> >>Subj: RE: Histamine
> >> Date: 7/2/2006 4:45:42 PM Eastern Standard Time
> >> From: james_hungerford@hotmail.com
> >> To: pad@difres.dk, seafood@ucdavis.edu
> >> Sent from the Internet
> >>
> >>
> >>
> >>It should also be kept in mind that preformed histidine decarboxylase
> >(HDC)
> >>from an earlier time/temperature abuse of the product can later generate
> >>histamine, the bacteria do not have to be present at that point, as long
> >as
> >>the enzyme is.
> >>
> >>Further, when the frozen product is subsequently thawed that preformed
> >>HDC will produce histamine far more rapidly as the temperature rises.
> >This
> >>can also cause complications in analysis, particularly when large
> >amounts of
> >>
> >>sample composite are frozen/thawed - a repeat analysis can reveal
> >histamine
> >>levels that in some cases increased 100% or more. In the analysis the
> >>solution is to freeze/thaw small subsamples and allow more rapid
> >handling
> >>before HDC can increase the levels. (Further, MeOH or acid extraction is
> >>also more likely to stop the enzyme activity than a gentle aqueous one)
> >>
> >>The analogous restaurant situation is a large frozen fish or piece that
> >is
> >>thawed for preparation. The histamine can be going up in the product
> >during
> >>that thaw cycle (but its important to note that again, earlier
> >>time/temperature abuse on a boat, dock, processing plant, etc most
> >likely
> >>forms the HDC)
> >>
> >>Jim Hungerford
> >>
> >>Seafood Products Research Center
> >>FDA
> >>Bothell, WA
> >>
> >>
> >>>From: "Paw Dalgaard" <pad@difres.dk>
> >>>To: <seafood@ucdavis.edu>
> >>>Subject: Histamine
> >>>Date: Sun, 2 Jul 2006 21:51:54 +0200
> >>>
> >>>Dear Marta, Peter and others interested in histamine,
> >>>
> >>>
> >>>
> >>>Some recent studies have shown that toxic concentrations of histamine
> >can
> >>>be formed in seafood at 0-5°C. A psychrotolerant species of Morganella
> >and
> >>>Photobacterium phosphoreum have been responsible for histamine
> >formation in
> >>
> >>>different chilled seafoods. Thus, histamine formation in seafood at low
> >>>temperature may in fact contribute to the larger number of histamine
> >fish
> >>>poisoning outbreaks that keep occurring in many countries. See the
> >>>following references:
> >>>
> >>>
> >>>
> >>>Kanki,M., Yoda,T., Ishibashi,M. and Tsukamoto,T. (2004) Photobacterium
> >>>phosphoreum caused a histamine fish poisoning incident. Int J Food
> >>>Microbiol 92, 79-87.
> >>>
> >>>
> >>>
> >>>Emborg, J., B.G. Laursen and P. Dalgaard 2005. Significant histamine
> >>>formation in tuna (Thunnus albacares) at 2°C - effect of vacuum and
> >>>modified atmosphere packaging on psychrotolerant bacteria. Int. J. Food
> >>>Microbiol. 101, 263-279.
> >>>
> >>>
> >>>
> >>>Emborg, J. and P. Dalgaard 2006. Formation of histamine and biogenic
> >amines
> >>
> >>>in cold-smoked tuna - an investigation of psychrotolerant bacteria from
> >>>samples implicated in cases of histamine fish poisoning. J. Food Prot.
> >69
> >>>(4), 897-906.
> >>>
> >>>
> >>>
> >>>Dalgaard, P., H.L. Madsen, N. Samieian, J. Emborg 2006. Biogenic amine
> >>>formation and microbial spoilage in chilled garfish (Belone belone
> >belone)
> >>>- effect of modified atmosphere packaging and previous frozen storage.
> >J.
> >>>Appl. Microbiol. 101, 80-95.
> >>>
> >>>
> >>>
> >>>With best regards
> >>>
> >>>---------------------------------
> >>>
> >>>Paw Dalgaard, Senior scientist
> >>>
> >>>Danish Institute for Fisheries Research (DIFRES)
> >>>
> >>>Department of Seafood Research
> >>>
> >>>Ministry of Food, Agriculture and Fisheries
> >>>
> >>>DTU, Building 221, 2800 Kgs. Lyngby, Denmark
> >>>
> >>>e-mail: pad@difres.dk
> >>>
> >>>phone office: +45-45252566
> >>>
> >>>phone lab.: +45-45254913
> >>>
> >>>phone dept.: +45-45883322
> >>>
> >>>http://www.difres.dk/micro/pd.htm <http://www.difres.dk/micro/pd.htm>
> >>>
> >>>
> >>>
> >>>-----Oprindelig meddelelse-----
> >>>Fra: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] På
> >vegne
> >>>af P Howgate
> >>>Sendt: 29 June 2006 13:15
> >>>Til: Marta Pagaza; seafood@ucdavis.edu
> >>>Emne: Re: Histamine
> >>>
> >>>
> >>>
> >>>Dear Marta
> >>>
> >>>Studies of histamine formation in fish point to Morganella morganii and
> >>>Proteus vulgaris being the most important, but not the only, organisms
> >>>responsible. The optimum temperature for growth is given as 25ºC with
> >>>growth being negligible below 5ºC. However this is simple overview of
> >the
> >>>situation and you should consult reviews and specific papers in
> >research
> >>>journals. For example:
> >>>
> >>>Klausen, N,K. &Huss, S.S. 1987. Growth and histamine production by
> >>>Morganella morganii under various temperature conditions. International
> >>>Journal of Food Microbiology, 5, 147-156.
> >>>
> >>>Lehane, L. and J. Olley. 2000. Review - Histamine fish poisoning
> >revisited.
> >>
> >>>International Journal of Food Microbiology, 58, 1-37.
> >>>
> >>>Stratton, J. and S. Taylor. 1991. Scombroid poisoning, p. 331-347. In
> >Ward,
> >>
> >>>D. and C. Hackney (eds), Microbiology of Marine Food Products. Van
> >Nostrand
> >>
> >>>Reinhold, New York.
> >>>
> >>>Pan, B.S., James, D. 1985. Histamine in marine products: production by
> >>>bacteria, measurement and prediction of formation. FAO Fisheries
> >Technical
> >>>Paper 252. FAO, Rome, Italy.
> >>>
> >>>Searching Google with 'histamine', 'morganella', 'proteus' as search
> >words
> >>>will give you information as well as leads to the literature.
> >>>
> >>>Peter Howgate
> >>>
> >>>----- Original Message -----
> >>>
> >>>From: Marta Pagaza <mailto:mpagaza@salica.es>
> >>>
> >>>To: seafood@ucdavis.edu
> >>>
> >>>Sent: Thursday, June 29, 2006 9:50 AM
> >>>
> >>>Subject: Histamine
> >>>
> >>>
> >>>
> >>>Hello:
> >>>
> >>>
> >>>
> >>>Where could I find information about the microorganisms able to produce
> >>>histamine in fish? I would like to know the temperature range in which
> >they
> >>
> >>>could grow (mesophiles or thermophiles) and if they also can be
> >esporulated
> >>
> >>>microorganisms.
> >>>
> >>>
> >>>
> >>>
> >>>
> >>>I am looking forward to hearing from you soon.
> >>>
> >>>
> >>>
> >>>Thank you in advance.
> >>>
> >>>
> >>>
> >>>Best regards
> >>>
> >>>
> >>>
> >>>Marta Pagazaurtundua
> >>>
> >>>
> >>>
> >>
> >>_________________________________________________________________
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> >>
> >
>
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This archive was generated by hypermail 2b29 : Mon Jul 03 2006 - 11:44:38 PDT