Project Summary: The goal of this project was to verify the efficacy of Hazard Analysis Critical Control Point (HACCP) -based on-board fish handling procedures used by Hawaii longline vessels in controlling histamine formation and accumulation in susceptible pelagic fish species.

Project Outcome: The study results showed that the critical limits for chilling rates for histamine-forming fish species in the Hawaii longline tuna fishery in the central North Pacific may be extended using standard vessel handling best practices without significantly jeopardizing seafood safety and histamine control when coupled with 100% sensory evaluation of the fish landed.  Proposed practical training for fishermen to assure that they understand how histamine forms and how it can be easily prevented through proper temperature control – which is key to controlling the histamine risk and safety in fish with these verified procedures.