Scombrotoxin fish poisoning is the most frequently reported foodborne illnesses associated with fresh or canned tuna consumption. Production of histamine in tuna is generated by bacterial activity during various steps between the catch and consumption. The aim of the review was to describe the main factors influencing the histamine production, under the perspective of the tuna supply chain. Fish capture and post-capture conditions, thawing and processing parameters, precooking and cooking, vacuum and modified atmosphere packaging, storage, distribution, and retail were considered. Temperature is the most important control measure to prevent histamine production in the tuna supply chain. Therefore, Good Handling and Manufacture Practices associated with adequate storage temperature and cold chain maintenance should be assured to prevent contamination events during tuna processing. As preventive measures, the application of alternative methods for controlling histamine formation in seafood should be considered.

Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review

The general objective of statistical quality control (SQC) is to make a statement about the quality of multiple items in an efficient way by only assessing a sample of them. This chapter covers aspects of QM and SQC that are needed as a foundation for the actual contribution of the book.

Statistical Quality Control

Precooking as a Control for Histamine Formation during the Processing of Tuna: An Industrial Process Validation

Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafood.

Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

/pdf/prevalence-determination-and-control-of-histamine-formation-2cpzoofjy5.pdf

Prevalence, determination, and control of histamine formation in food concerning food safety aspect

1*Chicken of the Sea International, Suite 500, 9330 Scranton Road, San Diego, CA 92121, USA 2Principal at Fred Nolte Consulting, 2503 West 5th Ave., Vancouver, BC, Canada V6K 1S9 3Principal at Pro-Tech International Consultants Co. Ltd., Sethiwan Residence 6A, 85 Sukhumvit 13, Klongtoey Nua, Wattana, Bangkok, Thailand 4Aerojet Rocketdyne, 8900 De Soto Ave., Canoga Park, CA 91304, USA 5COS Georgia Canning, COS Georgia Canning, 129 North Commerce Drive, Lyons, GA 30436, USA John DeBeer,1* Fred Nolte,2 Christopher W. Lord,3 James Colton4 and Javier Colley5 PEER-REVIEWED ARTICLE

Sampling Plans to Determine the Minimum Core Temperature Reached during the Precooking of Tuna

The commercial tuna industry is a global business. In 2016, the catch of commercial tunas was 4.9 million tons. Most of the tuna intended for canning is harvested at sea and needs to be chilled, or chilled and frozen at sea, and then processed into cans or other containers to preserve freshness and wholesomeness. Twothirds of this global catch of tuna are frozen in salt (sodium chloride) brine. The U.S. FDA offers recommended dietary allowances for many nutrients, including sodium, and encourages the consumer to lower their sodium intake. Depending on a host of factors, the direct contact between brine and the fish will result in some salt (sodium) uptake into the fish muscle. To better understand the impacts of these factors on sodium uptake, this paper describes a multiple regression study of salt penetration in tuna frozen in salt brine and offers suggestions to reduce the salt levels in the tuna delivered to the canneries. The following are best practices to produce excellent quality purse seine fish: 1) Always have enough cold refrigerated seawater (RSW) (-1°C or 30°F) or cold brine (-20°C or -4°F) to receive and chill the maximum expected catch. Do not catch the fish if it cannot be chilled immediately. 2) Quickly transfer the fish from the net to the wells with chilled RSW or cold brine. Brail fast. 3) Do not overpack the wells. This is a critical practice to achieve rapid chilling and freezing rates, greatly reduce physical damage, and facilitate easier and faster unloading. 4) Restrict the time the tuna spends in the The primary species in volume and value are skipjack tuna, Katsuwonus pelamis; yellowfin tuna, Thunnus albacares; bigeye tuna, Thunnus obesus; tonggol, Thunnus tonggol; and albacore, Thunnus alalunga. These tunas are primarily caught by purse seiners and longline vessels. Pole-and-line boats using live baitfish (baitboats) are also used to capture the tuna, depending on the species and availability of baitfish and of near-shore processing stations (Hamilton et al.2; ISSF3). Skipjack tuna (SKJ), yellowfin tuna (YFN), bigeye tuna (BET), and other species of tuna are schooling fish. They are caught in large numbers by purse seiners that encircle the fish to 2Hamilton, A., A. Lewis, M. A. McCoy, E. Havice, and L. Campling. 2011. Market and industry dynamics in the global tuna supply chain. Pac. Is. Forum Fish. Agency, 95 p. (avail. at https://www. ffa.int/node/567, accessed 5 May 2018). 3ISSF (International Seafood Sustainability Foundation). 2018. Interactive Stock Status Tool (avail. at https://iss-foundation.org/about-tuna/ status-of-the-stocks/interactive-stock-statustool/, accessed 5 May 2018). RSW. If the chilled tuna remains in RSW for a maximum of 5 days, brine the well. If the well is only partially filled, spray the brine over the fish. If the fish size is small (i.e., Auxis spp.), the amount of time stored in RSW before brining may need to be even less. 5) Freeze the fish completely to a minimum of -12°C (10.4°F) backbone or core temperature. 6) Dry the wells (remove the brine) after the fish have been completely frozen. 7) Unload the fish dry and frozen at -20°C(-4°F), if possible. The colder the better for the quality of the fish. The tuna fishing restrictions in 2019 include full retention of tunas so all usable fish need to be transported to markets for use, including the very small fish, which could have a very high salt content. capture them: schooling tuna are often seen at the ocean surface feeding on smaller fish (baitfish). Tunas and other schooling fish also often gather under floating objects in the ocean, such as logs, seaweed, dead whales, etc. (Castro et al., 2002). For many years fishermen have built small structures or Floating Aggregating Devices (FADs) to try to attract schools of tuna. In the late 1970’s, the use of FADs was proposed to reduce porpoise mortality in the Eastern Tropical Pacific (ETP) (DeBeer, 1980). FADs are so successful at attracting fish that currently, in 2018, there are periodic closures of fishing on FADs for resource management and sustainability reasons (ISSF4). In 2016, the catch of commercial tunas was 4.9 million tons (ISSF3). Most 4ISSF (International Seafood Sustainability Foundation). 2018. Mixed Results for Tuna Conservation, FAD Management and MCS Tools at IOTC (avail. at https://iss-foundation.org/mixedresults-for-tuna-conservation-fad-managementand-mcs-tools-at-iotc/, accessed 28 June 2018).

/pdf/salt-penetration-in-whole-raw-tuna-frozen-onboard-vessel-by-2ptzzielcn.pdf

Salt Penetration in Whole Raw Tuna Frozen Onboard Vessel by Brine Immersion: An Industrial Study

*Corresponding Author: Phone: +1 858.597.4211; Fax: +1 858.362.9211; E-mail: john.debeer@thaiunion.com Setting Haccp critical limits for the precooking ccp of commercially processed tuna 1*Chicken of the Sea International, Suite 500, 9330 Scranton Road, San Diego, CA 92121, USA 2Principal at Fred Nolte Consulting, 2503 West 5th Ave., Vancouver, B.C. V6K 1S9, Canada 3Principal at Pro-Tech International Consultants Co. Ltd., Sethiwan Residence 6A, 85 Sukhumvit 13, Klongtoey Nua, Wattana, Bangkok, Thailand 4COS Georgia Canning, 129 North Commerce Dr., Lyons, GA 30436, USA 5National Fisheries Institute, 7918 Jones Branch Dr., #700, McLean, VA 22102, USA john DeBeer,1* Fred nolte,2 Christopher W. Lord,3 javier Colley4 and Lisa Weddig5

Setting HACCP Critical Limits for the Precooking CCP of Commercially Processed Tuna

Processing Tuna, Scombridae, for Canning: A Review

Precooking Tuna: A Study of the Factors Impacting the Time Required for Precooking

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Christopher W. Lord

Author Tools

Chat about Author