Scombrotoxin fish poisoning is the most frequently reported foodborne illnesses associated with fresh or canned tuna consumption. Production of histamine in tuna is generated by bacterial activity during various steps between the catch and consumption. The aim of the review was to describe the main factors influencing the histamine production, under the perspective of the tuna supply chain. Fish capture and post-capture conditions, thawing and processing parameters, precooking and cooking, vacuum and modified atmosphere packaging, storage, distribution, and retail were considered. Temperature is the most important control measure to prevent histamine production in the tuna supply chain. Therefore, Good Handling and Manufacture Practices associated with adequate storage temperature and cold chain maintenance should be assured to prevent contamination events during tuna processing. As preventive measures, the application of alternative methods for controlling histamine formation in seafood should be considered.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.lwt.2019.108374|
|Codice identificativo ISI:||WOS:000482245900001|
|Codice identificativo Scopus:||2-s2.0-85068557492|
|Titolo:||Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review|
|Appare nelle tipologie:||1.1 Articolo in rivista|