Long-term follow-up of histamine levels in a stored fish meal sample

Histamine stability in Rihaakuru at −80, 4 and 30°C

“…At 4°C over 10 months, histamine in Rihaakuru (AN-1, AN-2 and AN-3) reduced significantly (p < 0.05) between 35.87% and 63.79% (Table 2). Macana et al (2006) documented that histamine in fish meal reduced by 26% at 4-8°C over a year, in general agreement with our results although we found higher reductions. In contrast, histamine was stable in Asian fish sauces stored at 4-8°C for 1 year (Schroeder et al, 2011).…”

“…Fish meal was stored at 4-8°C for 40 months and a 26% reduction was recorded after one year, 28% after two years and 50% after three years from an initial value of 5.1 g/kg. Histamine concentration remained stable when the same samples were transferred to 24°C and exposed to natural light for 3 months (Macana, Turka, Vukušić b, Kipčić b, & Milković -Krausa, 2006). Histamine concentration in Asian fish sauce was stable after one year storage at 4-8°C, and for 6 months at 18-22°C (Schroeder, Manthey-Karl, Lehmann, & Meyer, 2011).…”

Histamine content and isolation of histamine-forming bacteria in fish meal and fish soluble concentrate

“…Fish meal and FSC with high histamine content pose a potential long-term health hazard for poultry and other animals if used as a feedstuff and also during handling [1]. There exist no reports on the occurrence of biogenic amines, including histamine, histamine-forming bacteria, and related bacteria, in fish meal and FSC imported to Taiwan.…”

“…It is mainly used as an animal feed ingredient, especially for poultry, cultured fish and shrimps, and livestock [1]. Fish meal prepared from fish such as mackerel, sardine, and anchovy is the main source of histamine in feed [2].…”

Occupational health and safety hazards in Atlantic Canadian aquaculture: Laying the groundwork for prevention

“…Exposure to airborne proteins, endotoxins and various micro-organisms are a well documented cause of occupational allergy and, in some cases asthma in seafood processing including in the processing of aquacultured salmon [20][21][22]69,72,[82][83][84][85][86][87][88]. Primary and secondary processing activities such as cleaning, dismembering and cooking can result in wet aerosol production and, consequently, worker inhalation hazards [20][21][22].…”