Download or read book Joint FAO WHO Literature Review Histamine in Salmonids written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-10-05 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine is a naturally occurring substance that is derived from the decarboxylation of amino acids. It can be present in certain foods containing free histidine. Certain bacteria produce the enzyme histidine decarboxylase during growth. This enzyme reacts with free histidine, a naturally occurring amino acid that is present in higher proportions in certain species of fish, particularly those of the Scombridae and Scomberesocidae families. The result is the formation of histamine. Histamine poisoning is often referred to as scombrotoxin fish poisoning (SFP) because of the frequent association of the illness with the consumption of spoiled scombroid fish. SFP is most commonly linked to fish that have a high level of free histidine. Histamine formation is then dependent on the time/temperature conditions under which the fish is handled. Even in fish with high levels of free histidine, the available data suggest that high histamine levels are as a result of gross time/temperature abuse during handling and storage. Compared with scombroid fish, which have free histidine levels ranging from approximately 5 000 mg/kg to 20 000 mg/kg, most species in the Salmonidae family have less than 1000 mg/kg histidine. Nevertheless some concerns have been raised about the potential risk of SPF or SPF-like illness linked to Salmonidae, considering these fish are globally traded with 80% of global production entering international trade. This report describes the methods and findings of a comprehensive literature review undertaken to assess the scientific evidence regarding the risk of histamine development in fish of the family Salmonidae and the potential impact for human health.
Download or read book Histamine in Salmonids written by Ian Goulding and published by . This book was released on 2018 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine is a naturally occurring substance that is derived from the decarboxylation of amino acids. It can be present in certain foods containing free histidine. Certain bacteria produce the enzyme histidine decarboxylase during growth. This enzyme reacts with free histidine, a naturally occurring amino acid that is present in higher proportions in certain species of fish, particularly those of the Scombridae and Scomberesocidae families. The result is the formation of histamine. Histamine poisoning is often referred to as scombrotoxin fish poisoning (SFP) because of the frequent association of the illness with the consumption of spoiled scombroid fish. SFP is most commonly linked to fish that have a high level of free histidine. Histamine formation is then dependent on the time/temperature conditions under which the fish is handled. Even in fish with high levels of free histidine, the available data suggest that high histamine levels are as a result of gross time/temperature abuse during handling and storage. Compared with scombroid fish, which have free histidine levels ranging from approximately 5 000 mg/kg to 20 000 mg/kg, most species in the Salmonidae family have less than 1000 mg/kg histidine. Nevertheless some concerns have been raised about the potential risk of SPF or SPF-like illness linked to Salmonidae, considering these fish are globally traded with 80% of global production entering international trade. This report describes the methods and findings of a comprehensive literature review undertaken to assess the scientific evidence regarding the risk of histamine development in fish of the family Salmonidae and the potential impact for human health.
Download or read book Fish and Fishery Products written by Barry Leonard and published by DIANE Publishing. This book was released on 2011-08 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.
Download or read book Meeting Report written by and published by . This book was released on 2013 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Literaturverz. S. 122 - 126
Download or read book Histamine in Marine Products written by Bonnie Sun Pan and published by Food & Agriculture Org.. This book was released on 1985 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Met behulp van wiskundige modellen wordt een voorspelling gegeven van de produktie van histamine, waarbij rekening is gehouden met bederf door temperatuursinvloeden tijdens bewaring, invloeden door bevriezing, door vertraagde bevriezing, het schoonmaken van de vis, inblikken en andere conserveermethodes
Download or read book Detection and Control of Histamine Producing Bacteria in Fish written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Histamine (or scombroid) fish poisoning the most frequently reported illness associated with consumption of fish despite efforts of its control. The lack of adequate control measures and unreliable detection method for histamine-producing bacteria (HPB) can in part be responsible for the high incidence of the disease. The aim of the studies was to address these concerns. Available detection methods were compared and related to histamine-production. Next, a DNA probe based on the histidine decarboxylase (hdc) gene was developed and applied to colony lift hybridization for enumeration of HPB from fish. Finally, the used of phosphate as a control of HPB was examined. The results demonstrated that the potentiometric, and PCR detection methods accurately detected high-HPB but did not detect the low histamine producing isolates. Although, the culture-based Nivens method, detected low histamine-producing bacteria, it resulted in 38% false positive responses. A hdc-probe mix from four HPB detected all 73 high-histamine producing bacteria in DNA dot-blot hybridization. However, six low and seventy-three non-HPB were not detected. Application of the hdc-probe mix in colony-lift hybridization resulted in more accurate quantification of HPB compared to the commonly used Nivenââ'¬â"¢s method. Phosphate treatment of mahi-mahi samples significantly reduced histamine-production by increasing the surface pH of the fish muscle. The ability not only to detect but enumerate histamine-producing bacteria in fish is important for evaluating the potential risks and to develop adequate control strategies prior to formation of toxic levels of histamine.
Download or read book Improving Seafood Products for the Consumer written by Torger Børresen and published by Elsevier. This book was released on 2008-05-09 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products. - Reviews the range of research into consumer attitudes towards seafood - Discusses key issues in improving the safety, nutritional and sensory quality of seafood products - Examines the range of technologies available to improve the quality and ensure animal welfare
Download or read book Histamine Poisoning Associated with Fish Cheese and Other Foods written by Steve L. Taylor and published by . This book was released on 1985 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effects of Diamines Polyamines and Tuna Fish Extracts on the Binding of Histamine to Mucin in Vitro written by Cheu-Hsia Chu and published by . This book was released on 1980 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histamine Scombroid Fish Poisoning written by Leigh Lehane and published by . This book was released on 1999 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Seafoods written by Cesarettin Alasalvar and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..
Download or read book Histamine in Fish written by Remmelt Dijk and published by . This book was released on 2001 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histamine Fish Poisoning Revisited written by Leigh Lehane and published by . This book was released on 2000 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histamine in Fish written by Mariëlle van Vondel and published by . This book was released on 2005 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histamine in Fish written by Mariëlle van Vondel and published by . This book was released on 2002 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Identification of Bacteria Crucial to Histamine Formation and Monitoring Their Occurrence and Histamine Accumulation in Scombroid Fish written by Shin-Hee Kim and published by . This book was released on 2001 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored albacore. To identify the bacteria crucial to histamine formation, histamine formers were isolated using the conventional culture method. Enteric bacteria were most frequently isolated from the fish. Weak histamine formers were found in the gill and skin of fresh fish, and they required the enrichment step. Prolific histamine formers were mostly isolated from the decomposed muscles during storage at 25°C. Morganella morganii was the most prolific histamine former, producing>3,000 ppm in culture broth. M. morganii was the most prevalent histamine former in mackerel. In albacore, however, the most prevalent species was Hafnia alvei, a weak histamine former, resulting in less histamine accumulation than mackerel. Weak histamine formers, identified as natural bacteria in the marine environment, were found in mackerel during storage at 4°C after fish became unsuitable for human consumption. At 0°C, neither histamine-forming bacteria nor histamine was detected in fish. M. morganii formed significant amounts of histamine (>200 mg/100 g) in artificially contaminated fresh and frozen mackerel, albacore, and mahi-mahi when the fish were improperly stored at ambient temperatures (25°C). Growth of M. morganii was controlled by storage of fish at 4°C or below, but histamine formation was controlled only during frozen storage. For rapid detection of M. morganii, a PCR assay was developed by designing 16S rDNA targeted primers. Unique primers found for M. morganii were: the forward primer, 5'-CTCGCACCATCAGATGAACCCATAT-3'; and the reverse primer, 5'-CAAAGCATCTCTGCTAAGTTCTCTGGATG-3'. Nine CFU/ml of M. morganii inoculated in albacore homogenate were detected with a 6 h-enrichment of samples in TSB at 37°C. It would be necessary to monitor the presence of M. morganii in fish during handling and storage due to its high histamine-producing capability and prevent its contamination and proliferation after capture. The PCR assay developed in this study would be helpful to routinely monitor its presence in fish.
Download or read book Seafood Safety written by Institute of Medicine and published by National Academies Press. This book was released on 1991-01-01 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxinsâ€"with consequences that can range from mild enteritis to fatal illness. At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply. This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation. A wealth of technical information is presented on the sources of contaminationâ€"microbes, natural toxins, and chemical pollutantsâ€"and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.
