A Strategy for Controlling Histamine Formation at Tuna Precooking

John DeBeer, Fred Nolte, Christopher W. Lord, James Colton, Javier Colley, Lisa Weddig

Biblographic citation: Food Protection Trends, vol. 37, no. 5, pp. 340-352, Sep 2017

Volume 37, Issue 5: Pages 340–352

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This paper presents practical procedures that allow processors to determine when a batch of tuna fish is heated sufficiently to achieve a 5-log reduction in Morganella morganii, the mostheat-resistant histamine-forming bacteria. Thecore temperatures of the largest, coldest fish inthe batch are chosen to estimate the minimumtemperature of the batch, because they willhave the slowest heat penetration rate. Theprerequisites and validations required for thisprocedure are presented, as well as the correctiveactions that might be needed to comply with FDAseafood HACCP guidelines. An Excel spreadsheetwas developed to allow for simple data input andto provide output of a decision as to whether toaccept the tuna, wait, or recook the tuna. Theconsistent use of these procedures will produce asafe precooked tuna product, thereby allowing foran extra 12 h for tuna preparation and processing.

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