Harmful Histamine Levels in Fish (CVUA Karlsruhe) - In BAV Newsletter 01/2015

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Jun 16, 2017 - Foods

Harmful Histamine Levels in Fish (CVUA Karlsruhe) - In BAV Newsletter 01/2015

Elevated histamine levels can be caused by bacteria in certain types of fish. Primarily affected are tuna, mackerel, anchovies, and herring fish, as they contain the amino acid histidine in higher concentrations. Histidine can be converted into histamine by various types of bacteria (mainly Enterobacteria). The increased amounts of histamine lead to what is known as fish poisoning (skin flushing, nausea, vomiting, diarrhea, …). Proper processing (cooling and quick processing) and preservation (deep freezing, heating) prevent the formation of histamine. According to inspection offices, samples from the gastronomy sector were notable. For example, if tuna cans are not consumed after opening and set aside for later use, the conditions during processing and storage are crucial. Only through hygienic cleanliness and adequate cooling can the formation of histamine be reduced. Once formed, histamine can hardly be reduced as it is heat stable. (Source: www.ua-bw.de)