Category Archives: Histamine

RASFF Alerts – Histamine – Mackerel

Posted on June 11, 2021 by KSW | Leave a comment

Histamine in Mackerel in France in Austria, Belgium, Germany, Italy and Netherlands

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, Histamine, Poisoning, RASFF

Research – Histamine Limits by Country: A Survey and Review

Posted on May 23, 2021 by KSW | Leave a comment

Journal of Food Protection

Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or HACCP Guidance. This paper reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well and these, too, are covered in detail. Molecules of histamine are formed from L-histidine molecules, an amino acid, by a decarboxylation reaction caused by a bacterial enzyme, histidine decarboxylase. Histamine can form in many different species of saltwater fish that have elevated levels of free L-histidine. Histamine formation is completely preventable, and these methods are described as well. Although there are multiple maximum histamine acceptance levels, rapidly chilling the fish immediately after harvest by any means available is the only method to stop the formation of histamine. Fishermen should rapidly chill the fish using ice, chilled seawater, dense cold brine, or air blast freezers as quickly as possible.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Histamine, microbial contamination, Microbiology, Research

France – Product recall: Unbranded mackerel fillet – Histamine

Posted on May 20, 2021 by KSW | Leave a comment

Oulah

Product recall: Unbranded mackerel fillet

ENCOUNTERED PROBLEM

Presence of histamine

PROPOSED SOLUTION

People who may have this product are asked not to consume it and to return it to the point of sale where it was purchased.

Histamine poisoning is manifested by allergic-type reactions triggered when histamine is absorbed in high amounts. The symptoms most often encountered are: facial-cervical redness, rash, itching, tingling of the skin. They are generally followed by neurological disorders: headache, heart palpitations, dizziness. Secondary symptoms, of a gastrointestinal nature, may appear: nausea, stomach pain, vomiting, diarrhea. Symptoms appear immediately or several hours after ingestion of food. They normally disappear within a few hours, but can exceptionally last for several days. In rare cases (high doses of histamine and sensitivity of the subject), the allergic reaction can then go up to histamine shock.

If you think you are having symptoms of histamine poisoning, seek medical advice immediately.

FURTHER INFORMATION

▸ Names of models or references
Fresh mackerel fillet packaged self-service mackerel fillet in the traditional department

▸ Barcode
203756029718

▸ Lot
1118411229

▸ DLC – DDM
05/05/2021

▸ Packaging
packed in trays in transparent film

▸ Start date / End of marketing
From 04/30/2021 to 05/05/2021

▸
YFFINIAC geographic sales area

▸
HYPER U YFFINIAC distributors (22120) shopping center in the bay

▸ Consumer service contact
0296633633

▸ Source
YFFINIAC DISTRIBUTION COMPANY SAS SDY HYPER U

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France – Product recall: FRECH SEAFOOD SEYCHELLES brand yellowfin tuna – Histamine

Posted on May 7, 2021 by KSW | Leave a comment

Oulah

Product recall: FRECH SEAFOOD SEYCHELLES brand yellowfin tuna

ENCOUNTERED PROBLEM

Presence of histamine

PROPOSED SOLUTION

Do not consume and return to the point of sale for reimbursement

FURTHER INFORMATION

▸ 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

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Research – Histamine Control in Raw and Processed Tuna: A Rapid Tool Based on NIR Spectroscopy

Posted on April 25, 2021 by KSW | Leave a comment

MDPI

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