JWelte@aol.com
Tue, 22 Jun 1999 19:14:41 EDT
Dear Colleagues,
I was presented with a scenario last week that posed a question to
which I had no answer.
A firm receives a large Yellowfin Tuna which has been temperature
abused and re-iced prior to shipping to a processor. The tuna arrives well
iced but due to previous time/temperature abuse has begun to form histamine a
the current FDA action level of 50p/m. The processor only visually sees the
tuna arrives well iced and monitors the temperature which is 39F. They
perform no organoleptic examination. They then loin the tuna and make tuna
steaks. The processing room employee does not see any honeycombing and does
not detect any sign of decomposition. The employee then fails to clean and
sanitize the food contacts surfaces and then begins to fillet a non histamine
producing species.
While we all know that cross contamination is to avoided and this
operation is a GMP and SSOP problem; can the histamine that was produced form
the tuna be imparted on the non histamine species such as Cod, Hake, Shark,
ect.
I can find no information in the literature that I have been able to
access. Any information or publications in the literature will be greatly
appreciated.
Thanking you in advance.
Jack Welte
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