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The aim of this project is to provide a comprehensive review of current risk management practices, in Scotland, for controlling histamine in at-risk fish species throughout the Scottish fish processing chain. The review will identify key risk areas in the whole chain (from catch-to-fork) and any gaps in the management of these.
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The project will:<UL> <LI>
survey current management and control practices used by the fishery product sector in Scotland
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survey current management and control practices for at-risk fish in key industrial sectors (catching, landing, processing)
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model microbial growth following the effect of delayed chilling on histamine formation by using predictive tools
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produce a report highlighting any gaps in current knowledge/management of these risks
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identify any areas where the sector could benefit from advice or guidance.</UL>
All the work will be carried out in close partnership with the relevant industry organisations and enforcement officials.</li></ul></p>
Background: <BR> Scombroid poisoning is a foodborne chemical intoxication associated with the consumption of fish flesh high in histamine. In Scotland the main fish species, in terms of both value and size of landing, that pose a risk of poisoning is largely mackerel, and to lesser degrees, herring, blue whiting, sprat, and horse mackerel.
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Histamine formation occurs due to colonisation of the fish with histamine-producing bacteria during periods of temperature abuse and/or improper handling. Once histamine formation has occurred, subsequent chilling, freezing or cooking will not destroy the amine.
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Rapid cooling of the fish immediately after catching is recognised as a key factor for reducing histamine production, together with the maintenance of adequate temperature control during retail, catering and home storage. For this reason, many countries have recommendations for initial cooling time or restrictions on the time that fish may be stored unrefrigerated before cooling. These depend on fish size, water temperature and climatic conditions. Other factors affecting histamine levels are cross-contamination during gutting and heading, and inadequate freezing and thawing procedures.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.