Hello Victor,
In our experience with tuna we have encountered all scenarios - decomposed
fish with no histamine, acceptable fish (no odors of decomposition) with
high histamine and decomposed fish with high histamine.
I believe it has to do with the complex interaction between spoilage
bacteria and histamine forming bacteria. If the spoilage bacteria win the
competition then fish will spoil before histamine can be formed; sounds like
that is what you have found.
In any event, decomposition or fish with bad odors mean the fish has been
time/temperature abused and there is a possibility of histamine formation.
Regards,
Kathleen Barber
Bumble Bee Foods
-----Original Message-----
From: Gonzaga Victor (Contractor), NMRCD Lima
[mailto:VGonzaga@nmrcd.med.navy.mil]
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
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