James,
Thank you for interjecting this VERY important piece of information
regarding histamine formation; "Please keep in mind the enzymatic aspect: If there
was time/temperature abuse onboard the vessel (even though cold storage
temperatures will prevent additional formation of histamine)".
Long standing times in the seine in warm surface water temps or overload of
refrigeration systems on small boat operations would be the cause of
histamine formation. Cold storage after the boat has caught up with the catch will
not erase the initial thermal abuse.
Regards,
Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
In a message dated 2/14/2008 1:25:13 P.M. Eastern Standard Time,
james.hungerford@fda.hhs.gov writes:
Yes those are the facts regarding frozen storage for that study, but I want
to point out here that there are some cases where the histamine levels can go
up much faster than the 36 hr period mentioned in that abstract.
Please keep in mind the enzymatic aspect: If there was time/temperature
abuse onboard the vessel (even though cold storage temperatures will prevent
additional formation of histamine) as soon as the product is thawed, (say in a
restaurant or retail setting) the preformed histidine decarboxylase already in
the fish can produce high histamine levels in the consumed product. This has
certainly figured in illnesses in restaurants, for example, and we also see
the effect in the lab - portions for a later confirmatory analysis for
histamine are best stored in smaller masses so they can be thawed and analyzed
rapidly before more histamine generated.
I understand that the current discussion is focused more on storage
conditions but I point this out so that we keep in mind what can happen "from boat
to plate"
James Hungerford, Ph.D.
Chair of AOAC Task Force and GR, Marine and Freshwater Toxins,
Research Chemist
FDA, ORA, ATC
22201 23rd Dr SE
Bothell, WA 98021
USA
Phone 425-483-4894
FAX 425-483-4996
James.Hungerford@fda.hhs.gov
____________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of AJ Simpson
Sent: Wednesday, February 13, 2008 8:47 PM
To: Brendan McHugh
Cc: Sanchez, Sergio; seafood@ucdavis.edu
Subject: Re: Frozen production of Histamine
Dear List Members,
A good question and important points raised in response. Mr McHughs' comment
is critical " once the uniformity of freezer temperature is assured " The
scientific validation on frozen storage / histamine formation is appreciated
and well noted.
Would like to contribute re: Basic HACCP -
My understanding of HACCP is that Analysis should be performed on site for
the prevalent conditions on that site by the on site HACCP team for the
species, process and location including specific Hazards in the guide. This
includes consideration for distribution to end user. This would in effect mean
that no hard and fast rules can be applied universally.
This issue has been raised by USFDA during an actual audit and should be by
all auditors during audit of plant HACCP. Page 98 in the guide refers to "
control strategy examples".
Other considerations include :-
* Is the risk reasonably likely to occur ?
* Can the risk be adequately controlled ? (Equipment capacity under all
loading conditions, maintenance programs, back up generators /
compressors.....)
* Are calibrated cold store TTR's used in appropriate locations to
assure monitoring with effective hold/recall procedures in place for deviations
? (in practice have found manual readings unreliable, this would be
critical also in refrigerated storage after testing prior to freezing. Deviations
assessed by T&T abuse per case).
* Is verification appropriate, effective and reviewed within an
appropriate period ?
* Assurance of lab testing procedures.....
* Is validation reassessed at least annually ?
Regards / AJ Simpson
Shining Sea Foods
Thailand
On 14/02/2008, Brendan McHugh <_criticalcontrolpoints@yahoo.com_
(mailto:criticalcontrolpoints@yahoo.com) > wrote:
Based on the abstract copied below, it would seem that Histamine production
is stopped by frozen storage so it would not be necessary to conduct
Histamine tests on frozen product once they have been tested and once the uniformity
of freezer temperature is assured
English Title: Histamine production by Enterobacter aerogenes in sailfish
and milkfish at various storage temperatures.
Personal Authors: Tsai YungHsiang, Chang ShiouChung, Kung HsienFeng, Wei, C.
I., Hwang DengFwu
Author Affiliation: Department of Food Science and Technology, Tajen
Institute of Technology, Pingtung, Taiwan.
Editors: No editors
Document Title: Journal of Food Protection, 2005 (Vol. 68) (No. 8)
1690-1695
Abstract:
Enterobacter aerogenes was studied for its growth and ability to promote the
formation of total volatile base nitrogen (TVBN) and histamine in sailfish
(Istiophorus platypterus) and milkfish (Chanos chanos) stored at various
temperatures from -20 to 37°C. The optimal temperature for bacterial growth in
both fish species was 25°C, whereas the optimal temperature for histamine
formation was 37°C. The two fish species inoculated with E. aerogenes, when not
properly stored at low temperatures such as 15°C for 36 h, formed histamine at
above the U.S. Food and Drug Administration hazardous guideline level of 50
mg/100 g. Milkfish was a better substrate than sailfish for histamine formation
by bacterial histidine decarboxylation at elevated temperatures (>15°C).
Although higher contents of TVBN were detected in the spiked sailfish than
milkfish during the same storage time at temperatures above 15°C, the use of the
30-mg/100 g level of TVBN as a determination index for fish quality and
decomposition was not a good criterion for assessing potential histamine hazard
for both fish species. Bacterial growth was controlled by cold storage of the
fish at 4°C or below, but histamine formation was stopped only by frozen
storage. Once the frozen fish samples were thawed and stored at 25°C, histamine
started to accumulate rapidly and reached levels greater than the hazardous
action level in 36 h.
Publisher: International Association for Food Protection
"Sanchez, Sergio" <_Sergio.Sanchez@inspectorate.com_
(mailto:Sergio.Sanchez@inspectorate.com) > wrote:
Anne,
You should continue performing the histamine testing every quarter. Even
with frozen product, temperature variances inside the cold storage could
trigger the production of biogenic amines (e.g., histamine). For the actual test,
you need 250g for the HPLC method and 150g for the ELISA method.
Representative sampling information should be done in accordance with the
FAO/WHO Codex Alimentarius standards
(_http://www.codexalimentarius.net/web/standard_list.jsp_ (http://www.codexalimentarius.net/web/standard_list.jsp) ).
For example, CODEX Standard 70 - Sampling Plans for Prepackaged Foods (1969)
(AQL-6.5) (Ref. CAC/RM 42-1977).
Regards,
Sergio Sanchez
Inspectorate America Corp.
________________________________
From: _owner-seafood@ucdavis.edu_ (mailto:owner-seafood@ucdavis.edu) on
behalf of Anne Espedal
Sent: Wed 2/13/2008 1:50 PM
To: _seafood@ucdavis.edu_ (mailto:seafood@ucdavis.edu)
Subject:
I have a question regarding Albacore tuna histamine testing and HACCP. Page
98 of Hazards guide says you need to do quarterly histamine testing on a
representative sample of the raw material. How do you determine what that sample
amount should be? If you purchase only two months of the year and hold the
product in cold storage, would you still be expected to continue quarterly
sampling when you send lots out for production when you have already tested
those lots?
thank you
Anne Espedal
Bornstein Seafoods
Astoria, Or
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