Pamela Tom (pdtom@ucdavis.edu)
Mon, 28 Jun 1999 09:12:00 -0700 (PDT)
From: "John de Beer" <jdebeer@home.com>
Subject: RE: Histamine Contamination
Date: Tue, 22 Jun 1999 16:38:14 -0700
My $0.02.
> The processing room employee does not see any
> honeycombing and does
> not detect any sign of decomposition.
The processing room employee should not see any honeycombing at that time.
Honeycooking shows up after pre-cooking.
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,
Probably not. You should try to do the calculations on the volume of
liquid remaining on the food contact surface and how much could be
absorbed by the new species.
I have a read a lot on histamine and dealt with plenty of histmaine in
tuna, and this is a new scenario to me
Good luck on your quest.
john de beer
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