Presence of histamine
Do not consume and return to the point of sale for reimbursement
▸ DLC
04/23/2021
▸ Start / end date of marketing
From 04/15/2021 to 04/16/2021
▸
SUPER U PASSY dispensers
▸ Consumer service contact
0450782092
▸ Source
PASSYDIS SA SUPER U PASSY
The present study was designed to investigate whether near infrared (NIR) spectroscopy with minimal sample processing could be a suitable technique to rapidly measure histamine levels in raw and processed tuna fish. Calibration models based on orthogonal partial least square regression (OPLSR) were built to predict histamine in the range 10–1000 mg kg−1 using the 1000–2500 nm NIR spectra of artificially-contaminated fish. The two models were then validated using a new set of naturally contaminated samples in which histamine content was determined by conventional high-performance liquid chromatography (HPLC) analysis. As for calibration results, coefficient of determination (r2) > 0.98, root mean square of estimation (RMSEE) ≤ 5 mg kg−1 and root mean square of cross-validation (RMSECV) ≤ 6 mg kg−1 were achieved. Both models were optimal also in the validation stage, showing r2 values > 0.97, root mean square errors of prediction (RMSEP) ≤ 10 mg kg−1 and relative range error (RER) ≥ 25, with better results showed by the model for processed fish. The promising results achieved suggest NIR spectroscopy as an implemental analytical solution in fish industries and markets to effectively determine histamine amounts. View Full-Text
foodborne outbreak caused by histamine (420 mg/kg – ppm) in frozen tuna loins from Vietnam, via the Netherlands in Sweden
Posted in food bourne outbreak, food contamination, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Histamine, outbreak, RASFF
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Histamine, RASFF
Product Description:Al-Riyan Tuna Meat in Vegetable oil 7 oz. can 48 cans per case
Reason for Recall:High levels of histamines
Product Quantity:1320 cases
Recall Number:F-0335-2021
Code Information:P: 07/07/20 E: 06/07/20
Classification:Class II
Event ID:87417
Voluntary / Mandated:
Voluntary: Firm initiated
Product Type:Food
Initial Firm Notification of Consignee or Public:
Telephone
Status:
Ongoing
Distribution Pattern:CA, MI, TN, NY
Recalling Firm:GREEN CITY DISTRIBUTION
13250 Rotunda Dr
Dearborn, MI 48120-1230
United States
Recall Initiation Date:2/19/2021
Center Classification Date:3/9/2021
Date Terminated:
histamine (1071 mg/kg – ppm) in canned tuna from Thailand in Germany
food poisoning caused by histamine (280 mg/kg – ppm) in frozen yellowfin tuna loins from Vietnam, via the Netherlands in Italy
histamine (up to 974 mg/kg – ppm) in chilled tuna fillets in olive oil from Thailand in Germany
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF
histamine (517.1 mg/kg – ppm) in anchovy fillets in sunflower oil from Italy, with raw material from Croatia it Italy
Monday, 15 February 2021
| Summary | |
|---|---|
| Category 2: | For Information |
| Alert Notification: | 2021.17 |
| Product: | SuperValu Signature Taste Line Caught Yellowfin Tuna Steaks; pack size: 240g |
| Batch Code: | Use-by dates: 16/02/2021 and 17/02/2021 |
| Country Of Origin: | Unknown |
As a precaution, Supervalu is recalling the above two batches of its Signature Taste Yellowfin Tuna Steaks due to the possible presence of elevated histamine levels. In some people, elevated levels of histamine can cause symptoms which are similar to those of an allergic reaction. Point-of-sale recall notices will be displayed in stores supplied with the implicated batches.
Posted in food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, FSAI, Histamine, microbial contamination, Microbiology
