Center for Food Safety & Applied Nutrition FISH AND FISHERIES PRODUCTS HAZARDS AND CONTROLS GUIDE Second Edition, January 1998 |
The Third Edition of this guidance issued in June 2001. Below is an earlier version.
Chapter 7 covers scombrotoxic poisonings in certain species of fish. These poisonings occur as a result of the formation of high levels of histamine during decomposition of the fish at improper holding temperatures.
There are indications that decomposition can result in the production of other toxins (e.g. biogenic amines, such as putrescine and cadaverine) that have the potential to cause illness, even in the absence of histamine formation. Such illnesses have been reported in a number of fish species.
The agency intends to further evaluate the relationship between decomposition and illness. Guidance will be issued when the causes of these health effects are better understood and appropriate control measures can be recommended.
In the meantime, FDA requests that interested parties with information on this potential hazard supply any available data to the agency.
The Third Edition of this guidance issued in June 2001. Above is an earlier version.
Hypertext updated by ear/dms/kwg 2002-JUN-18