Hi Byron
I looked into this when completing HACCP on our fishmeal processing
plant.
Our customers require histamine testing for our "dark" meal but not our
"light" meal.
Histamine is used as a marker for other biogenic amines and for fish
meal quality. From the information that I have gleaned levels of about
800 - 1000 ppm generally indicate poor quality fish meal.
The intended consumer of the fish meal is also an important factor in
regard to histamine (and other biogenic amines).
For example, high levels of biogenic amines are associated with reduced
growth and pathological changes in marine carnivorous fish and shrimp.
The main concerns are regarding poultry where biogenic amines,
especially histamine cause
- enlargement of the proventriculus
- general erosion of the gizzard lining
- general destruction of the intestinal lining
- excessive mucus secretion
Biogenic amines are a byproduct of microbial decomposition (usually
prior to heat processing feed ingredients), gizzerosine results from
over-processing fish meal.
Gizzerosine is a toxic amino acid formed during heat processing by the
combination of the amino acids histamine and lysine. The resulting
molecule resembles histamine and causes over production of hydrochloric
acid by the proventriculus (in poultry). Severe gizzard erosion is
common when over-processed fishmeal is fed to broilers.
I hope this helps.
Cheers
Stella
Stella Stacey
Quality Manager
Independent Fisheries Limited
Phone: +64 3384 2344
Fax: +64 3384 4650
E-mail: stella.stacey@indfish.co.nz
>>> Byron Gurdián García <bgurdian@protecnet.go.cr> 3/10/2006 11:36
a.m. >>>
Hi Seafood community:
Does anybody know about acceptable histamine concentration in fish
meal?
Fish meal is intended to be used as animal food. Mammals are sensible
to histamine, most of the time fish does not have histamine, improper
handling is the main problem, but now it appear to be a point of concern
to animal feed processors.
Thank you in advance for your help.
Byron
This archive was generated by hypermail 2b29 : Mon Oct 02 2006 - 16:16:58 PDT