3/9/2021

Histamine Fish Poisoning

  • Most frequently cause of illness in seafood

 

  • Caused by ingestion of histamine (>500 ppm)

 

  • Histamine - produced during storage of fish

 

  • Can be produced by low temperature histamine-producing bacteria (HPB)

 

Low Temperature HPB

  • Photobacterium kishitanii was the most prolific histamine producer (HPB)

 

  • P. kishitanii was inoculated into tuna muscle and incubated at 4C for 14 days (HPB)

 

  • Data was fitted to segmented model

 

  • Application predicts histamine produced in tuna after designated storage time at 4C (HPB)

 

Histamine in Tuna

  • Histamine is produced by histamine-producing bacteria at 4C with 2 log inoculation
  • Please see link here for application

Purpose and Uses

  • Predicts histamine production in tuna stored at 4C

 

  • Producers - predict safe storage time

 

  • Regulatory - give guidance or save storage of tuna (HPB)

 

Thank you