Client:
Department
of Commerce, National
Oceanic and Atmospheric
Administration (NOAA)
Location:
Hawaii,
USA
Industry:
Fisheries
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Project Summary: PacMar conducted a study to assist the Hawaii Fresh Tuna Industry to develop a practical HACCP-based approach to the control of histamine. The study conducted a hazard analysis by evaluating epidemiological reports of histamine poisoning in Hawaii over 10 years, studies to document on-board handling and the resulting histamine concentrations found in fresh tuna, marlins and mahimahi.
Project
Outcome:
The
efficacy of
sensory
evaluation in culling fish with
high histamine was evaluated and
shown to be an effective method
for reducing histamine risk in
the fresh fish landings
and is an effective HACCP
control measure in the Hawaii
fishery.
A
practical HACCP-based system for
histamine control in the Hawaii
fresh tuna industry was
developed that integrates new
information generated by the
study on the efficacy of VSOP in
controlling histamine
accumulation and the efficacy of
sensory evaluation in screening
for high histamine risk fish.
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