Practice of HACCP to prevent histamine in tuna and other seafoods

4-6 Industry practice of HACCP to prevent histamine in tuna and other seafoods

Industry practice of HACCP to prevent histamine in tuna and other seafoods

R. L. COLLETTE, Food Regulatory Affairs, National Fisheries Institute, 1901 N. Fort Myer Dr., Ste. 700, Arlington, VA 22209

Histamine, a causative agent of scombroid poisoning, is formed as a result of time/temperature abuse of certain species of fish. Tuna, belonging to Scombroid fish species, is under the tight scrutiny of the FDA for the occurrence of histamine, a chemical hazard defined by the FDA. Under the new HACCP guidelines established by the U.S. FDA, fishery products containing histamine above 5 mg/g fish is subjected to reject or recall, making serious economical impact on the industry. Tuna is the most consumed fish in the U.S. as in canned products. Tuna industry has undergone rigorous reform to improve the safety of the products with the adaptation of the new HACCP program. Although monitoring histamine at each handling and processing step is a critical step in tuna industry, histamine levels at the receiving points continues to be the main critical point assuring safety of tuna products. Rapid chilling of fish immediately after death to the internal temperature below 50°F (10°C) or less within 6 to 9 hours of death depending on the size of fish has been the most commonly used strategy for preventing the formation of scombrotoxin, and the practice has proven to be effective as the incidences of histamine is substantially reduced since the adaptation of HACCP.