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Joint FAO/WHO Literature Review: Histamine in Salmonids












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    Brochure, flyer, fact-sheet
    Highlights. Public health risks of histamine and other biogenic amines from fish and fishery products
    Food Safety at FAO. July 2013
    2013
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    Scombrotoxin fish poisoning (SFP), often called “histamine poisoning”, is caused by ingestion of certain species of marine fish with high levels of histamine and possibly other biogenic amines. In some parts of the world, SFP is a major cause of food-borne illness. The fish species involved contain high levels of free histidine in their tissue and include tuna and other pelagic species like mackerel, sardines, and anchovy. When these species are subjected to temperature abuse during and/or after harvest, bacterial decarboxylation of histidine leads to histamine formation. Other biogenic amines produced as a result of bacterial growth in fish may potentiate histamine’s effect. The full set of Highlights on FAO food safety and quality activities is available at the following Url: http://www.fao.org/3/a-au638e/index.html.
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    Meeting
    Report of the Joint FAO/WHO Expert Meeting on Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products
    23-27 July 2012. Rome, Italy
    2013
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    Scombrotoxin fi sh poisoning (SFP) (oft en called “histamine poisoning”) is caused by ingestion of certain species of marine fi sh that contain high levels of histamine and possibly other biogenic amines. Codex Alimentarius through its standards and guidelines aims to provide countries with a basis on which to manage issues such as histamine formation. Several of the existing standards include maximum levels for histamine in diff erent fi sh and fi shery products. Th e need to harmoniz e such limits and produce the associated guidance on the relevant sampling plans and other aspects of sampling resulted in the 31st Session of the Codex Committee on Fish and Fishery Products (CCFFP), which agreed to look into the issue of histamine limits in more detail. Th e Committee established an electronic Working Group in order to facilitate this work and identifi ed the need for scientifi c advice from FAO and WHO to support this work. FAO and WHO convened an expert meeting at the FAO headquarters in Rome from 23 to 27 July 2012 to address the public health risks of histamine and other biogenic amines from fi sh and fi shery products. Th is report summarizes the outcome of that meeting.
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    Document
    1998 - Twenty-fourth IPFC Fisheries Symposium on post-harvest issues and utilization of low value products 1998
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    (1998) 24th IPFC Fisheries Symposium on post-harvest issues and utilization of low value products This is the report of the twenty-fourth Fisheries Symposium convened by the IPFC in 1998. The symposium focused post-harvest issues and utilization of low value products. Technological Approaches to using By-Catch in Low-Cost Products for human Consumption by Yu Swee Yean  Keywords: post-harvest; by-catch utilization; marketing; review Utilization of Bycatches in Low-Value Fish in India by K. Gopaku mar  Keywords: post-harvest; by-catch utilization; India; review Utilization of Trawl Bycatches in Southeast Asia by Tan Sen Min Keywords: post-harvest; by-catch utilization; Southeast Asia; review The Microbiology of Low-Salt Fermented Fish Products by Christine Paludan Muller Keywords: post-harvest; microbiology; fermented fish; review Traditiol Fermented Fish Products in Indonesia by Hari Eko Irianto Keywords: post-harvest; fermented fish; Indonesia; review Market Potential of Processed Tasma nian Jack Mackerel (Trachurus declivis) for Human Consumption by Jaquie Edwards and Felicia Kow Keywords: post-harvest; marketing; Jack Mackerel; Trachurus declivis; Australia; Tasmania; review Maximizing Utilization of Low Value Fish for a Better Future – Using Black Tilapia as a model by Jamilah Bakar and Azemin Youzoff Keywords: post-harvest; marketing; Tilapia; Oreochromus mossambicus; Malaysia; review A Study on the Fish Price and Consumption of Fish in the Nine Cities of Fujian Province of Chi in 1997 by Qiu Chengyu Keywords: post-harvest; marketing; Chi; Fujian; review Preparation and Storage Studies on Squilla Pickle by R. Tanuja and M. Shahul Hameed Keywords: post-harvest; Squilla; Oratosquilla nepa; stomatopods; India; review Preparation and Properties of Functiol Protein Concentrate from Tu Euthynnus affinis by V. Muraleedharan and K. Gopakumar Keywords: post-harvest; tu; Euthynnus affinis; protein concentrate; India; review Use of Soybean Flour in Fish Sausage Processing by Yusro Nuri Fawzya, Sugiyono, Hari Eko Irianto and Suparno Keywords: post-harvest; soybean flour; fish sausage; Indonesia; review Studies on the Extraction of Fish Protein Concentrate (FPC) by Solvent Extraction by Li Laihao, Chen Peiji, Li Luidong and Wang Daogong Keywords: post-harvest; protein concentrate; solvent extraction; Chi; review Processing of Fish Flour from Croaker (Pseudocienia amoyensis by Yusro Nuri Fawzya, Dwiyitno, Hari Eko Irianto and Rosmawaty Perangingin Keywords: post-harve st; fish flour; croaker; Pseudocienia amoyensis; Indonesia; review The Utilization of Fish Protein and Oil from Anchovy (Angraulis japonicus by Changhue Xue, Y. Cao, Y. Lui, C. Wang and X. Chen Keywords: post-harvest; fish protein; fish oil; anchovy Angraulis japonicus ; Japan; review Utilization of Fish Waste for Fish Silage Powder and its Application as Feed for Chicken and Fish Culture[/i] by Nazory Djazuly, Surya and Dwi Budiyanto Keywords: post-harvest; fish waste; aquaculture; chicken feed ; Indonesia; review Utilization of Freshwater Catla (Catla catla) for Preparation of Myofibrillar Protein Concentrate[/i] by T.V. Sankar and A.Ramachandran Keywords: post-harvest; Catla; Catla catla; myofibrillar protein concentrate; India; review Control of Salting Schedule and its Effect on the Quality and Storage Life of Cured Fish by K.P. Antony, V. Muraleedharan, J. Joseph and K. Gopakumar Keywords: post-harvest; fish salting; India; study Changes in Fish Proteise Activity of Indian Mackere l upon Curing in Brine and Salt by Leema Jose, P. Seema Nair and M.R. Raghuth Keywords: post-harvest; fish salting; fish proteise activity; India; study Processing and Frozen Storage Characteristics of Ray Fillets by A. Ramachandran and T.V. Sankar Keywords: post-harvest; freezing; rays; India; study Effect of Indian Gooseberry (Phynthus emblica) on Fish Oil Antioxidation by E.M.R.K.B. Edirisinghe, W.M.K. Perera and A. Bamunuarachchi  Keywords: post-harvest; Indian Gooseberry; Phynthus emblica; fish oil antioxidation; Sri Lanka; study Fatty Acid Composition of some Small Pelagic Fish in Sri Lanka by E.M.R.K.B. Edirisinghe, W.M.K. Perera and A. Bamunuarachchi  Keywords: post-harvest; Indian Gooseberry; Phynthus emblica; fatty acid composition; Sri Lanka; study Influence of Extraction Methods on Quality of Shark Liver Oils by C.V.L. Jayasinghe, W.M.K. Perera and A. Bamunuarachchi  Keywords: post-harvest; extraction methods; shark liver oil; Sri Lanka; study Assessment of Nutritiol Value of Processed Shark Fins in Different Species by C.V.L. Jayasinghe, M.K. Perera, R. Samaradivakara and S.P. Jayasooriya  Keywords: post-harvest; nutritiol value; processed shark fins; Sri Lanka; study Studies on the Extraction of Phospholipids from Mussel by Hong Lin, Changhue Xue, Weifeng Lou and Xiubai Cheng  Keywords: post-harvest; phospolipids; mussels; Chi; study Regular Changes of Free Amino Acid and Taurine During Oyster Freshness Preservation by Wu Cheng-Ye and Liu Zhi-Yu  Keywords: post- harvest; free amino acids; taurine; oysters; Chi; study Fish Inspection and Control Systems in the Asia Pacific Region by Sirilak Suwanrangsi  Keywords: post-harvest; fish inspections; control systems; HACCP; review  Histamine in Tu in the Pacific Island Region by Tony Chamberlain Keywords: post-harvest; histamine; tu; Pacific Island Region; review Histamine producing micrococcus and flavobacterum spp. from fish by S. Guratne, U. Samarajeewa, T.S.G. Fonseka, I.V. Ranjani and K.S. Seetha Keywords : post-harvest; histamine; micrococcus; flavobacterum; Sri Lanka; study Incidence of Salmonella in Fishery Products by Sirilak Suwanrangsi, Kanokphan, Srimanobhas and Suwimon Keerativiryaporn  Keywords: post-harvest; Salmonella; review Distribution of Chlostridium Botulinum in Cured Fishery Products by K.V. Lalitha and K. Gopakumar  Keywords: post-harvest; Chlostridium Botulinum; Cured fishery products; India; Cochin; review Incidence of Listeria in Fish in Indonesia by Murtiningsih and Surya  K eywords: post-harvest; Listeria; Indonesia; review Alysis of Paralytic Shellfish Poison (PSP) using Mouse Bio-Assay to Support the Indonesian Shellfish Programby Surya and Kukah S. Achmad Keywords: post-harvest; Paralytic Shellfish Poison (PSP); shellfish; Indonesia; study Study of a Hazard Alysis Critical Control Point System Related to the Processing of Fish and Meat Products by N.P. Edirisinghe, T.S.G. Fonseka and S. Jayaratne Keywords: post-harvest; processing; HACCP; Sri Lanka; study Qualit y Determition of Commercially Frozen Prawns Using Nucleotide-Based Products, Sensory Assessment and Texture Measurements by P.T. Lakshman, P.D. Antony and K. Gopakumar Keywords: post-harvest; frozen prawns; nucleotide-based products; sensory assessment; texture measurements; India; study Overview of a Simple, Systems Based Approach to the Reduction of Blowfly Infestation of Cured Fish by Clare Johnson and John Esser Keywords: post-harvest; cured fish; blowfly infestation; review Studies on the O rganizatiol Structure, Leadership Styles and Communication in the Seafood Industry in Kerala (India) with respect to their Applicability for Introducing Total Quality Magement by S. Shassi and A. Ramachandran Keywords: post-harvest; organizatiol structure; communication; total quality magement; India; Kerala; review Inland Fisheries and Aquaculture for Food Security in Sri Lanka by J.M.P.K. Jayasinghe Keywords: inland fisheries; aquaculture; food security; Sri Lanka; review

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