Bad odors can be from high temperature spoilage or low temperature spoilage.
Histamine forms fastest at high temperature. If you have bad odors from low
temperature spoilage, it would not be unusual to have low levels of
histamine.
I have plenty of papers in pdf on histamine spoilage. If you want copies
let me know.
Best Regards
John DeBeer
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Gonzaga Victor (Contractor), NMRCD Lima
Sent: Thursday, August 31, 2006 1:07 PM
To: 'seafood@ucdavis.edu'
Subject: Question from Peru
Hi everyone,
I've just been registered to this listserv. Thanks to Pamela for allowing me
to be part of this group.
Well, briefly, I conducted a small study among scombridae fish in Lima, all
of them from different public markets and two big sea-product markets. My
concern was about some samples which smell really bad but histamine levels
were under 2 PPM. Fish was tested by Veratox. Some comments? I know there
is not relation between high veratox levels and no odor, but there is a
relation between bad odor and high levels?
Regards,
Victor
This archive was generated by hypermail 2b29 : Thu Aug 31 2006 - 14:10:43 PDT