Progress 09/15/00 to 09/14/04
Outputs
Histamine poisoning is one of the most common chemically induced seafood borne illnesses reported in the United States today. Generally it is believed that the causative agents are biogenic amines (histamine, putrescine and cadaverine) produced by Gram negative bacteria. Under the U.S. Food and Drug Administration's HACCP program, growth of histamine producing bacteria in potentially hazardous fish is controlled primarily by limiting time and temperature conditions. The purpose of this study was to determine if current regulatory guidelines are being meet for the control of histamine production in North Carolina harvested mahi mahi and yellowfin tuna, and if not, what potential food safety risks may likely occur. Twenty nine composite fish muscle samples were obtained from 18 mahi mahi and 11 yellowfin tuna troll caught and analyzed for their histamine content. No sample analyzed exceeded 2 ppm histamine, the detection threshold for Neogen's ELISA based Veratox rapid
test. Fish internal temperatures were continuously monitored from point of harvest through primary processing to determine individual fish cooling rates. Mahi-mahi were chilled on ice within 12 hrs of harvest as required under the federal HACCP guidelines. Generally, yellowfin tuna (60 percent) did not meet the HACCP requirement [uneviscerated tunas exceeding 20 lbs (9.1 Kg) in weight] of achieving an internal temperature of less than 50 degrees F (10 degrees C) in 6 hrs. Three hundred and eighty six composite fish muscle and environmental samples were screened for the presence of histamine producing bacteria. Twenty six percent of 549 isolates selected based on their morphological characteristics tested positive on Niven's media. Sixty three Niven's positive isolates were Gram negative rods and 58 were Gram positive. The Beckon Dickinson BBL Crystal method was used primarily for identification of Gram positive isolates since the API 20E Enterobacteriaceae identification test is
specific for the identification of Gram negative bacteria. Neither API 20E test nor BBL Crystal method was able to identify every Niven's positive isolate. Only five of forty three isolates tested were confirmed and classified as low histamine producers (less than 250 ppm in 48 hrs at more than 15 degrees C). Three Gram negative isolates were identified as Enterobacter cloacae. Two Gram positive isolates were identified as Staphylococcus kloosii. This study contradicts the general belief that Gram negative bacteria are solely responsible for histamine production in potentially hazardous fish. The confirmation of histamine producing bacteria found in this study demonstrates the potential risk for histamine production. However, no detectable levels were found in the fish muscle samples analyzed, even though yellowfin tuna did not meet the regulatory HACCP guidelines. Therefore no food safety risks were found under commercial conditions studied.
Impacts
The ability to include both commercial fish processors and charter boats in the study provides a comprehensive approach to idetifying the scombrotoxin probelm. Once the impact of each fishery is identified, specific activities will be developed to address the problem. This project should result in the marketing of high quality, safe fish.
Publications
- Gingerich, T.M., T. Lorca, G.J. Flick, Jr., H.M McNair, and M.D. Pierson. 2001. Isolation of Histamine-Producing Bacteria from Fish-Processing Facilities and Fishing Vessels. J. Aquatic Food product Technology. J. Aquatic Food Product Technology. 10(3):61-66.
- Flick, G.J., M.P. Oria, and L. Douglas. 2001. Potential Hazards in Cold-Smoked Fish: Biogemic Amines. J. Food Science. 66(7):S-1088-S-1099.
- Lorca, T.A., M.D. Pierson, G.J. Flick, and C.R. Hackney. 2001 Levels of Vibrio vulnificus and Organoleptic Quality of Raw Shellstock Oysters (Crassostrea virginica) Maintained at Different Storage Temperatures. J. Food Protection. 64(11):1716-1721.
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Progress 10/01/02 to 09/30/03
Outputs
Post-harvest handling practices in commercial fishing operations for yellowfin tuna and mahi-mahi were observed from point of harvest to first receiver. Day boats operating in North Carolina using hook and line trolling methods were observed on four separate trips for mahi-mahi and two separate trips for yellowfin tuna. During each trip, four of the target species were monitored; total of 16 mahi-mahi and 8 yellowfin tuna. The purpose was to determine if FDA recommended time-temperature guidelines are being met by industry and, if necessary, to identify other measures that could be incorporated into HACCP programs that would help to effectively control histamine development. Internal temperature profiles for each fish were recorded using a data logger and temperature probe inserted at the dorsal fin. Environmental samples were collected by swabbing outer surfaces of fish and direct contact areas on board the vessels, at receiving and during filleting operations.
Samples collected were analyzed for the presence of histamine-producing bacteria. Histamine concentrations were determined in the fish by an ELISA method applied to a composite sample consisting of head, belly and tail muscle tissues. Our data has shown a large number of presumptive histamine-producing bacteria, Niven's positive samples, originating from the harvest vessel; a total of 136 isolates with 80 collected during mahi-mahi and 56 tuna trips. Current studies are underway to verify histamine production in ca. 20% of the Niven's positive isolates. All histamine-producing gram-negative rods were tested using the API20E Enterobacteriaceae identification test strip and Beckton-Dickson BBL Crystal Enteric/Non-fermeter Assay. Gram positive isolates were tested using the Beckton-Dickson BBL Crystal gram positive assay. The study has found that HACCP time-temperature guidelines were not met in all cases depending upon fish size and ice to fish ratios employed. Although no elevated
histamine levels were detected in any of the fish collected, additional measures were identified that if implemented by industry could further reduce the risk of a potential histamine hazard. The additional measures identified are improved ice to fish ratios and surface decontamination of fish and direct contact surfaces on board vessels, at receiving and especially during the cutting operations. These preventative measures will be further studied upon implementing into practice. Two additional trips to collect yellowfin tuna are planned for this year.
Impacts
The ability to include both commercial fish processors and charter boats in the study provides a comprehensive approach to idetifying the scombrotoxin probelm. Once the impact of each fishery is identified, specific activities will be developed to address the problem. This project should result in the marketing of high quality, safe fish.
Publications
- No publications reported this period
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Progress 10/01/01 to 09/30/02
Outputs
Visits have been made to fish processors in Maryland, Virginia, and North Carolina to survey unit processing operations and collect microbiological samples. Survey results indicate most processing establishments are employing reasonable sanitary practices. Fish are stored under proper refrigerated conditions and many are processed under environmental controlled conditions. These practices have been implemented due to training programs developed by the principal investigators of this project. During the coming months, studies will be conducted on fishing vessels where temperature control during the summer months is difficult. Chemical analyses of product have indicated histamine concentrations occur at or below the U. S. Food and Drug Adminsitration action level. A request has been received to expand the project to charter boats since many scombrotoxin illnesses have resulted as a consequence of sport fishing activities. A survey will be conducted to determine what
charter boat vessels will be willing to participate in the study.
Impacts
Thye ability to include both commercial fish processors and charter boats in the study provides a comprehensive approach to idetifying the scombrotoxin probelm. Once the impact of each fishery is identified, specific activities will be developed to address the problem. This project should result in the marketing of high quality, safe fish.
Publications
- No publications reported this period
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Progress 10/01/00 to 09/30/01
Outputs
Three states (Maryland, North Carolina, and Virginia) are cooperating on how traditional harvesting and processing practices affect the formation of histamine and other biogenic amines (putrescine and cadaverine) in selected scombroid and scombroid-like fish species. The primary species for inclusion in the study are bluefish, king and Atlantic mackerel, yellowfin and bluefin tuna. Fish will be examined for the presence of histamine, and other biogenic amines if the histamine content exceeds 50 ppm, at various operational steps from harvest through shipment at a processing facility. All factors affecting biogenic amine formation are being observed (i.e., temperatures, times out of temperature control, harvest methods, sanitation on fishing vessels, processing facilities, packing materials, and transporation methods) and the information recorded. Microbiological isolates are being obtained to identify those organisms having significant histamine decarboxylase
activities.
Impacts
The project will provide answers to how various harvesting and processing operations affect biogenic amine formation in several mid-Atlantic fish species. This information is currently unknown and harvesters and processors are interested on how food safety may be negatively impacted by current practices. Information on histamine formation is of interest to federal and state health regulatory agencies since scombroid food intoxication is a hazard that must be included in a firm's HACCP plan under the FDA HACCP regulation (21CFR123). Successful completion will result in reduced seafood illnesses and product rejection.
Publications
- Gingerich, T. M., T. Lorca, G. J. Flick, Jr., H. M. McNair, and M. D. Pierson. 2001. Isolation of Histamine-Producing Bacteria from Fish-Processing Facilities and Fishing Vessels. J. Aquatic Food Product Technology 10(3):61-66.
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Progress 10/01/99 to 09/30/00
Outputs
A meeting between principal investigators in Maryland, North Carolina, and Virginia will be held in November 2000 to discuss: sampling methods; purchase of chemical and microbiological equipment; fish species availability; and exchange of information. Because of the varying availability of scombroid fish in the mid-Atlantic region, each institution will initiate their project at different times and with different species. It is anticipated that mackerel will be the first fish species investigated.
Impacts
This project will reduce histamine poisoning caused through fish consumption, and it will increase profits by minimizing product loss.
Publications
- No publications reported this period
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