RASFF – spoilage (suspicion of high levels of histamine) of frozen tuna from France in France
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Category Archives: Histamine
RASFF Alert – Histamine – Frozen Tuna
Posted in Biotoxin, food contamination, 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, Uncategorized
Research – Survival and Histamine Production by Histamine-Forming Bacteria Exposed to Low Doses of Gamma Irradiation
ABSTRACT
Histamine poisoning occurs when fish containing high amount of histamine are consumed. Because histamine is thermally stable, control of histamine-forming bacteria in seafood is an appropriate strategy for preventing the formation of histamine. One prevention method is the use of gamma irradiation on the histamine formers. To understand the effect of gamma irradiation on the histamine-forming bacteria, laboratory isolates of the prolific histamine formers Morganella morganii, Klebsiella variicola, and Proteus vulgaris were exposed to various doses of gamma radiation in nutrient broth and tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle irradiated at 2.0 kGy. K. variicola was highly sensitive to gamma irradiation and was eliminated at a dose of 1.5 kGy. Histamine production also was reduced significantly as the radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine-forming bacteria and reduce the threat of histamine poisoning from seafood.
HIGHLIGHTS
- Histamine-forming bacteria are highly susceptible to low levels of gamma irradiation.
- Prolific histamine formers in tuna meat were eliminated by irradiation at 2.0 kGy.
- Irradiation at 1.5 kGy reduced the level of histamine formers in tuna meat by 4 to 5 log CFU.
- Histamine formation in tuna meat can be controlled by low levels of gamma irradiation.
RASFF Alerts – Histamine – Yellowfin Tuna – Anchovies
RASFF – histamine (1333.9 mg/kg – ppm) in thawed yellowfin tuna fillets from Spain, via Slovenia in Hungary
RASFF – histamine (387 mg/kg – ppm) in frozen yellowfin tuna (Thunnus albacares) from India in Italy
RASFF – histamine (up to 196 mg/kg – ppm) in chilled anchovies (Engraulis encrasicolus) from Spain in Italy
Sweden – Histamine poisoning in Sweden linked to tuna from Vietnam
Thirty people in Sweden fell ill with scombroid poisoning after eating tuna from Vietnam earlier this month.
The histamine poisoning foodborne outbreak was linked to frozen tuna loins from Vietnam, via the Netherlands.
Local authorities were responsible for the outbreak investigation and tracing of food batches. The Swedish Food Agency (Livsmedelsverket) is the national contact point for Europe’s Rapid Alert System for Food and Feed (RASFF).
Mats Lindblad, from the Swedish Food Agency, said about 30 people were sick but no deaths were reported.
“Symptoms were typical for histamine poisoning and included swelling, hives, irregular heartbeat, nausea, diarrhea and vomiting,” he told Food Safety News.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning, Uncategorized
RASFF Alert – Foodborne Outbreak – Histamine – Tuna Loins
RASFF – foodborne outbreak (histamine poisoning) caused by frozen tuna loins from Vietnam, via the Netherlands in Sweden
Posted in food contamination, food handler, 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 Spoilage, Food Testing, Food Toxin, Histamine, RASFF, Scombroid, scombroid poisoning, Uncategorized
Research – Survival and histamine production by histamine forming bacteria exposed to low doses of gamma irradiation
Histamine fish poisoning occurs when fish containing high amount of histamine are consumed. Since histamine is thermally stable, control of histamine forming bacteria in seafood is a good strategy to prevent the formation of histamine. One of the potential ways to do this is to apply gamma radiation on the histamine formers. In order to understand the effect of gamma radiation on the histamine forming bacteria, laboratory isolates of prolific histamine forming bacteria namely Morganella morganii, Klebsiella variicola and Proteus vulgaris were exposed to different doses of gamma radiation in nutrient broth and in tuna muscle spiked with histamine formers. None of the test bacteria survived in tuna muscle radiated at 2.0 kGy. Among the selected histamine formers, Klebsiella variicola was highly sensitive to gamma radiation and was eliminated at a dose of 1.5 kGy. Histamine production levels were also reduced as radiation dose increased. These results suggest that gamma irradiation can effectively eliminate histamine forming bacteria and the threat of histamine poisoning in seafood.
Canada-Updated Food Recall Warning – Certain O/W Ahi Tuna products recalled due to histamine
Recall details
Ottawa, March 6, 2020 – The food recall warning issued on February 28, 2020 has been updated to include additional distribution and product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Save-On-Foods is recalling certain O/W Ahi Tuna products from the marketplace due to elevated levels of histamine. Consumers should not consume the recalled products described below.
Recalled products
| Brand | Product | Size | UPC | Codes | Additional Information |
|---|---|---|---|---|---|
| Pricesmart | O/W Ahi Tuna | Variable | Starts with 226248 | All units sold from September 18, 2019 to November 6, 2019, inclusive | Sold at Pricesmart stores in British Columbia |
| Save on Foods | O/W Ahi Tuna | Variable | Starts with 226248 | All units sold from November 7, 2019 to February 28, 2020, inclusive | Sold at Pricesmart stores in British Columbia |
| Urban Fare | O/W Ahi Tuna | Variable | Starts with 226248 | All units sold from September 18, 2019 to February 28, 2020, inclusive | Sold at Urban Fare stores in Alberta and British Columbia |
What you should do
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with high levels of histamine may not look or smell spoiled but can still make you sick. Histamines are not destroyed by cooking. High levels of histamine in fish can cause an allergic-type reaction known as scombroid poisoning. Symptoms can include burning throat, diarrhea, dizziness, facial swelling, headache, vomiting and peppery taste in mouth.
Background
This recall was triggered by consumer complaints. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Illnesses
There have been no reported reactions associated with the consumption of these products. However, there were reported reactions associated with the products included in the Food Recall Warning on February 25, 2020.
Product photos
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Posted in CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning, Uncategorized
Canada – Updated Food Recall Warning – Various tuna products recalled due to histamine
Recall details
Ottawa, February 28, 2020 – The food recall warning issued on February 25, 2020 has been updated to include additional distribution and product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Industry is recalling various tuna products from the marketplace due to elevated levels of histamine. Consumers should not consume the recalled products described below.
Recalled products
| Brand | Product | Size | UPC | Codes | Additional Information |
|---|---|---|---|---|---|
| Choices Markets | Ahi Tuna Loin Steak Sashimi Grade – Previously Frozen | Variable | Starts with 0 245345 | All units sold from October 9, 2019 up to and including October 23, 2019 | Sold at Choices Market, 8683 10th Ave., Burnaby, BC |
| Choices Markets | Ahi Tuna Loin Steak Sashimi Grade – Previously Frozen | Variable | Starts with 0 245345 | All units sold from October 10, 2019 up to and including October 12, 2019 | Sold at Choices Market, 3493 Cambie St., Vancouver, BC |
| Choices Markets | Ahi Tuna Loin Steak Sashimi Grade – Previously Frozen | Variable | Starts with 0 245345 | All units sold from October 26, 2019 up to and including November 9, 2019 | Sold at Choices Market, 1888 West 57th Ave., Vancouver, BC |
| Choices Markets | Ahi Tuna Loin Steak Frozen – Ocean Wise | Variable | Starts with 0 245516 | All units sold from October 9, 2019 up to and including October 23, 2019 | Sold at Choices Market, 8683 – 10th Ave., Burnaby, BC |
| Choices Markets | Ahi Tuna Loin Steak Frozen – Ocean Wise | Variable | Starts with 0 245516 | All units sold from October 10, 2019 up to and including October 12, 2019 | Sold at Choices Market, 3493 Cambie St., Vancouver, BC |
| Choices Markets | Ahi Tuna Loin Steak Frozen – Ocean Wise | Variable | Starts with 0 245516 | All units sold from October 26, 2019 up to and including November 9, 2019 | Sold at Choices Market, 1888 West 57th Ave., Vancouver, BC |
| IGA | Ahi Tuna – Previously Frozen | Variable | Starts with 200840 | All units sold from November 6, 2019 up to and including December 6, 2019 | Sold at IGA, 1940 Kane Rd., Kelowna, BC |
| IGA | Ahi Tuna – Previously Frozen | Variable | Starts with 200840 | All units sold from September 28, 2019 up to and including December 17, 2019 | Sold at IGA, 2286 West Broadway, Vancouver, BC |
| IGA | Ahi Tuna – Previously Frozen | Variable | Starts with 200840 | All units sold from November 26, 2019 up to and including January 13, 2020 | Sold at IGA, 12887 Madeira Park Road, Madeira Park, BC |
| Save on Foods | O/W Ahi Tuna | Variable | Starts with 226248 | All units sold from September 18, 2019 up to and including February 28, 2020 | Sold at Save on Foods locations in AB, BC, MB, SK, and YT |
What you should do
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with high levels of histamine may not look or smell spoiled but can still make you sick. Histamines are not destroyed by cooking. High levels of histamine in fish can cause an allergic-type reaction known as scombroid poisoning. Symptoms can include burning throat, diarrhea, dizziness, facial swelling, headache, vomiting and peppery taste in mouth.
Background
This recall was triggered by consumer complaints. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Illnesses
There have been no reported reactions associated with the consumption of these products. However, there were reported reactions associated with the products included in the Food Recall Warning on February 25, 2020.
Product photos
Printer ready version of photos
RASFF Alert – Food Poisoning Suspected (scombroid syndrome) – Frozen Red Tuna Loins (Thunnus albacares)
RASFF – food poisoning suspected (scombroid syndrome) to be caused by frozen red tuna loins (Thunnus albacares) from Vietnam, via the Netherlands in Italy
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, RASFF, Scombroid, scombroid poisoning, Uncategorized
Canada – Unomundo brand tuna loins and steaks recalled due to histamine
Recall details
Ottawa, February 25, 2020 – Seven Seas Limited is recalling Unomundo brand tuna loins and steaks from the marketplace due to elevated levels of histamine. Consumers should not consume and retailers, restaurants and institutions should not sell or use the recalled products described below.
Recalled product
| Brand | Product | Size | UPC | Codes | Additional Information |
|---|---|---|---|---|---|
| Unomundo | Tuna loin | Variable | None | Lot # 59831 (the lot code appears only on the master case) | This product may have been sold clerk-served from counters with or without a label or coding. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer. |
| Unomundo | Tuna steak | Variable | None | Lot # 59831 (the lot code appears only on the master case) | This product may have been sold clerk-served from counters with or without a label or coding. Consumers who are unsure if they have purchased the affected product are advised to contact their retailer. |
What you should do
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home or establishment. Recalled products should be thrown out or returned to the location where they were purchased.
Food contaminated with high levels of histamine may not look or smell spoiled but can still make you sick. Histamines are not destroyed by cooking. High levels of histamine in fish can cause an allergic-type reaction known as scombroid poisoning. Symptoms can include burning throat, diarrhea, dizziness, facial swelling, headache, vomiting and peppery taste in mouth.
Background
This recall was triggered by consumer complaints. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Illnesses
There has been reported reactions associated with the consumption of these products.
Product photos
Printer ready version of photos
