Changes in histamine and microbiological analysis in fresh and frozen tuna muscle during temperature abuse

V.K. Economou; M.M. Brett; C. Papadopoulou; T. Nichols

Changes in histamine and microbiological analysis in fresh and frozen tuna muscle during temperature abuse

In: Towards a risk based chain control

Authors:

V.K. Economou

V.K. Economou ¹Department of Food and Water Microbiology, Laboratory of Microbiology, Medical School of Ioannina, P.O. Box 1186, 45110 Ioannina, Greece, cpapadop@cc.uoi.gr

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M.M. Brett

M.M. Brett ²Food Safety Microbiology Laboratory, PHLS Central Public Health Laboratory, 61 Colindale Av., London NW9 5HT, United Kingdom

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C. Papadopoulou

C. Papadopoulou ¹Department of Food and Water Microbiology, Laboratory of Microbiology, Medical School of Ioannina, P.O. Box 1186, 45110 Ioannina, Greece, cpapadop@cc.uoi.gr

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, and

T. Nichols

T. Nichols ³PHLS Statistics Unit, PHLS Communicable Disease Surveillance Centre, 61 Colindale Av., London NW9 5EQ, United Kingdom

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Type:: Chapter

Pages:: 273–277

DOI:: https://doi.org/10.3920/9789086865833_030

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Chemical and microbial spoilage in tuna steaks, fresh tuna loins and frozen and thawed tuna loins was studied in different storage and abuse procedures. Tuna was stored at 0-2°C, 3-4°C and 6-7°C and abused at 20°C, 25°C and 30°C for 7 and 12 days. At the end of the procedure, steaks stored at 0-2o C and abused at 25°C for 1hr daily, loins stored at 3-4oC and abused at 20°C for 2 hr daily and loins stored at 0-2°C and abused at 30°C for 2 hr daily contained histamine concentrations that were not toxic, whereas steaks stored at 0-2°C and abused at 25°C for 3 hr daily, steaks stored at 5-7°C and abused at 25o C for 1 and 3 hr daily and loins stored at 6-7°C and abused at 30°C for 2 hr daily contained histamine concentrations that were toxic. There was an increase over time in all microbial counts tested, with the exception of sulfite-reducing bacteria. No significant correlation was observed between bacterial counts and histamine concentration.

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Towards a risk based chain control

Series: ECVPH Food safety assurance, Volume: 4

E-Book ISBN:: 9789086865833

Publisher:: Wageningen Academic

Print Publication Date:: 10 Oct 2006

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- Life Sciences

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Changes in histamine and microbiological analysis in fresh and frozen tuna muscle during temperature abuse

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Towards a risk based chain control

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