Dear Victor, Do you have any idea of such a difference in histamine contents
of fish samples in retail fish market in comparison with wholesale ones?
Rgds.
Naim
On 4/20/07, Gonzaga Victor (Contractor), NMRCD Lima <
VGonzaga@nmrcd.med.navy.mil> wrote:
>
> Dear group:
>
> I´m conducting some research about food safety in my country. I conducted
> a
> study about histamine level in retail and wholesale fish markets including
> mahi-mahi, bonito, and mackerel. Our results showed higher histamine
> levels
> in retail fish markets in comparation to whosesale, so histamine levels
> should be considered in the pool. Other study I´m conducting is about
> bacterial contamination of a typical food highly consumed by turists
> visiting South America and prepared with little pieces of raw fish which
> are
> marinated in lemon juice. Our first results are showing different species
> of
> vibrionaceas and high concentration of fecal coliforms and E. coli.
>
> In conclusion, vibrionaceas and pathogens related to mishandling
> (Salmonella, Staphylococcus, Shygella) and inappropriate storing
> (histamine
> and Listeria) should be a MUST on your list.
>
> Regards,
>
> Víctor
>
> -----Original Message-----
> From: Amilcar Caputo [mailto:caput100@chapman.edu]
> Sent: Thursday, April 19, 2007 5:22 PM
> To: Peter Snyder
> Cc: Seafood HACCP
> Subject: Re: Microbiological standards for fresh sushi fish
>
>
> Pete, sushi is a fairly young business and that's why even regulators
> don't have a comprehensive clear picture of it yet. However, pathogenic
> bacteria, histamine, and parasite hazards have been around in this
> business for quite a long time and the retailers (at least the major ones)
> are definitely aware of that.
>
> As of any other RTE products, Listeria should be a must on your list.
>
> Amilcar
>
> > Good Morning
> >
> > More and more sushi raw fish is being sold in sushi bars and I am
> > writing retail HACCP plans for some of them. While much of this fish is
> > pasteurized or smoked, I can't find any raw sushi fish suppliers
> > actually doing microbiological validation of the safety of this raw fish
> > per the FDA Fish and fisheries Products Hazards and Control Guidelines.
> > FDA doesn't seem to do any. The parasites don't seem to be a problem.
> > But I do hear, occasionally, of Vibrio outbreaks caused by raw sushi
> fish.
> >
> > Can anyone tell me if there are some pathogenic microbiological tests
> > they believe suppliers should do, and the frequency, to assure the
> > microbiological safety of sushi fish to retail outlets?
> >
> > Pete Snyder
> >
> > --
> > O. Peter Snyder, Jr., Ph.D.
> > Hospitality Institute of Technology and Management
> > 670 Transfer Road, Suite 21A; St Paul, Minnesota 55114; USA
> > http://www.hi-tm.com
> > Tel 651-646-7077 FAX 651-646-5984
> > One worldwide uniform set of retail food safety guidelines
> >
> >
>
>
> Amilcar Caputo
> Cell: (714) 448 5355
>
>
-- Naim MontazeriAddress: PO BOX: 19395-5748 Tehran Iran.
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