RASFF – histamine (325 mg/kg – ppm) in chilled mackerel (Scomber Scombrus) from France in Italy
RASFF – histamine (399 mg/kg – ppm) in chilled defrosted smoked yellowfin tuna (Thunnus albacares) from Spain in Italy
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Category Archives: Histamine
USA – Four Sick with Scombroid After Eating Mical Seafood Tuna Products
Four people are sick since 10/01/2019 with scombroid poisoning after eating Mical Seafood tuna. The company is voluntarily recalling frozen, wild-caught yellowfin tuna poke cubes, tuna loins, tuna ground meat, and 6 ounce tuna steaks because they may have elevated histamine levels. This is the third time in about the last month that yellowfin tuna products have been associated with scombroid poisoning.
Posted in food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Histamine, Scombroid, scombroid poisoning, Uncategorized
USA – Mical Seafood Inc Recalls Tuna Products for Possible Scombroid Poisoning
Company Announcement
Mical Seafood, Inc. of Cooper City, FL, voluntarily initiated a recall of frozen, wild-caught yellowfin tuna poke cubes, tuna loins, tuna ground meat and 6oz tuna steaks because of potentially elevated levels of histamine. Elevated levels of histamines can produce an allergic reaction called scombroid fish poisoning that may result in symptoms that can generally appear within minutes to several hours after eating the affected fish.
The most common symptoms of histamine or scombroid fish poisoning are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea; these symptoms usually resolve within several hours without medical intervention. However, each individual may experience symptoms differently. If symptoms are severe an individual should seek immediate medical attention for treatment.
These tuna products were sold to customers in Maryland, Pennsylvania, New York, New Jersey, Florida, Texas, Alabama, North Carolina, California Michigan, Rhode Island, U.S. Virgin Islands, Sint Maarten and Grand Cayman.
The tuna products have production dates between 04/02/2019 to 05/14/2019.
|
Product Name |
Brand |
Size |
Lot Number |
Production Date |
|---|---|---|---|---|
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 23910 | 04/09/2019 |
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 24046 | 04/20/2019 |
| Tuna Poke 2cm AAA IVP | Mical Seafood | 10lb | 25324 | 04/27/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 20799 | 04/02/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 24037 | 04/09/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 24279 | 04/24/2019 |
| Tuna Loins 5-8lb AAA IVP | Mical Seafood | 30lb | 23020 | 05/10/2019 |
| Tuna Ground Meat AAA IVP | Mical Seafood | 10lb | 25694 | 05/14/2019 |
| Tuna Steaks 6z AA IVP | Mical Seafood | 10lb | 23906 | 04/20/2019 |
Four reported illnesses have been confirmed as of 10/01/2019. While Mical Seafood feels these were isolated incidents, it has initiated this voluntary recall to take every precautionary measure when it comes to customers’ health and safety.
Customers who received products from Lot # 23910, 24046, 25324, 20799, 24037, 24279, 23020. 25694, and 23906 with Production Dates of: 04/02/2019, 4/09/2019, 04/20/2019, 04/24/2019, 04/27/2019, 05/10/2019 and 05/14/2019 should not consume them. Inventory should be quarantined until returned to the supplier or to Mical Seafood, Inc. for a full refund.
Customers with questions or concerns may contact the company’s Recall Team: (Jennifer Gonzalez or Margarita Alzugaray) by calling (954) 935-0133, Monday through Friday, 8 a.m. to 5 p.m., Eastern Time.
RASFF Alerts – Histamine – Chilled Smoked Tuna – VP Marinated Tuna Loins
USA – FDA Advises Consumers Not to Eat Yellowfin Tuna Steaks from Kroger Retail Stores in Multiple States
Audience
- Consumers who recently experienced symptoms of scombroid poisoning after eating yellowfin tuna steaks.
- Consumers who purchased yellowfin tuna steaks from Kroger retail stores in AL, AR, GA, IL, IN, KS, KY, MI, MO, MS, NE, OH, SC, TN, VA and WV with sell by dates from August 29, 2019 to September 14, 2019.
Product
- Yellowfin tuna steaks sold at Kroger retail stores in AL, AR, GA, IL, IN, KS, KY, MI, MO, MS, NE, OH, SC, TN, VA and WV with sell by dates from August 29, 2019 and September 14, 2019. The product may be sold as raw yellowfin tuna steaks at the seafood counter or seasoned in store-prepped Styrofoam trays.
Purpose
The FDA is advising consumers to not eat yellowfin tuna steaks from the seafood counter or seasoned yellowfin tuna steaks in store-prepped Styrofoam trays from Kroger retail stores in AL, AR, GA, IL, IN, KS, KY, MI, MO, MS, NE, OH, SC, TN, VA and WV with sell by dates from August 29, 2019 and September 14, 2019 because they may cause scombroid poisoning. Consumers of these products who are experiencing symptoms of scombroid poisoning should contact their healthcare provider. Consumers of these products who have recently experienced symptoms of scombroid poisoning should report their symptoms to their local Health Department.
Symptoms of Scombroid Poisoning
Scombroid poisoning is caused by eating fish that has not been properly refrigerated or preserved and therefore contains high levels of histamine. Scombroid poisoning is most commonly caused by fish that have naturally high levels of the amino acid histidine, which bacteria convert to histamine when the fish is not correctly stored.
Scombroid symptoms usually develop within a few minutes to an hour after eating contaminated fish. They usually resemble an allergic reaction, such as flushing of the face, headache, heart palpitations, itching, blurred vision, cramps, and diarrhea. Symptoms can be treated with antihistamines. Even without treatment, people usually get better within 12 hours.
If you suspect you have symptoms of scombroid poisoning, contact a health professional.
Summary of Problem and Scope
On September 4, 2019, the FDA became aware of multiple scombroid poisoning cases in individuals who consumed tuna steaks purchased from three separate Kroger retail locations in Ohio. On September 5, 2019, Kroger agreed to remove all yellowfin tuna steaks from their stores in AL, AR, GA, IL, IN, KS, KY, MI, MO, MS, NE, OH, SC, TN, VA and WV as well as begin notifying consumers who had purchased this product to dispose of or return the product to the store.
The FDA is also working with the distributor to remove any additional product from the market.
Recommendations for Consumers
Consumers who have symptoms of scombroid poisoning should contact their health care provider to report their symptoms and receive care.
To report a complaint or adverse event (illness or serious allergic reaction), you can
- Call an FDA Consumer Complaint Coordinator if you wish to speak directly to a person about your problem.
- Complete an electronic Voluntary MedWatch form online.
- Complete a paper Voluntary MedWatch form that can be mailed to FDA.
Visit www.fda.gov/fcic for additional consumer and industry assistance.
FDA Actions
The FDA will continue to work with Kroger, the distributor, and state and local partners to remove all contaminated product from the market.
RASFF Alerts – Histamine – Tuna
Summary of the last two weeks RASFF Alerts – Histamine – Chilled Herring Fillets – Frozen Tuna
Research – Effect of Sodium Hypochlorite on Biofilm-Forming Ability of Histamine-Producing Bacteria Isolated from Fish
| ABSTRACT |
|---|
Histamine poisoning occurs when temperature-abused marine fish containing elevated levels of histamine are consumed. Histamine-producing bacteria found in fish can colonize processing surfaces and form biofilms. In this study, the biofilm-forming abilities of histamine-producing bacteria from Indian mackerel (Rastrelliger kanagurta) and the effect of hypochlorite treatment on biofilm formation were studied. The isolates of this study produced histamine in the range of 471 to 2,126 ppm. The histidine decarboxylase gene hdc was detected in all isolates producing histamine except in one strain each of Psychrobacter pulmonis and Proteus vulgaris. All isolates tested in this study produced moderate biofilms under control conditions, whereas exposure to 1 and 3 ppm of sodium hypochlorite significantly enhanced biofilm formation. However, exposure to 5 ppm of sodium hypochlorite showed an inhibitory effect on biofilm formation by all the isolates except Klebsiella variicola. The results of this study suggest that histamine-producing bacteria can form stable biofilms and that this activity may be enhanced by the application of low levels of sodium hypochlorite, a phenomenon that might influence the persistence of histamine-producing bacteria in fish processing areas.
| HIGHLIGHTS |
|---|
-
Bacteria isolated from Indian mackerel produced histamine in the range of 471 to 2,126 ppm.
-
Histamine-producing bacteria isolated from the same fish can vary in the levels of histamine produced.
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The hdc gene was not detected in one strain each of Psychrobacter pulmonis and Proteus vulgaris.
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All histamine-producing bacteria formed moderate biofilms under control conditions.
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Exposure to 1 and 3 ppm of sodium hypochlorite increased biofilm formation by histamine-producing bacteria.
RASFF Alert – Foodborne Outbreak suspected (Histamine) – Chilled Tuna in Sunflower Oil
RASFF – foodborne outbreak suspected (histamine) to be caused by chilled tuna in sunflower oil from Ecuador in Italy
Posted in food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, foodborne outbreak, foodbourne outbreak, Histamine, outbreak, RASFF, Uncategorized
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