Tuna HACCP Handbook

Tuna HACCP HandbookAppendix 3. HISTAMINE ANALYSIS and SENSORY TEST PACKS

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Histamine Analysis and Sensory Test Packs

PURPOSE: Monitor tuna quality and safety

Adulteration

Decomposition

Product Safety (elevated histamine levels)

Tuna Council's Handbook

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Histamine Analysis and Sensory Test Packs


MUST initially define the ‘Lot’ 0f tuna andSub-lotting is no longer allowed in monitoring for product safety

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Tuna Council's HandbookHistamine Analysis and Sensory Test Packs

Ideally Initial histamine results should precede

sensory evaluations

Temperature controls are critical

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Histamine TestingSample size = minimum 18 whole tuna per lotor all tuna in a lot with less than 18 tuna. Larger sample size recommended for new suppliers or if any issues with previous delivery.

Histamine testing with verified official methods for all individual whole tuna or composites from 3 separate tuna. For example, 6 composites from the 18 individual whole tuna sample.


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Sampling from Whole Frozen Tuna

Stainless steel table with braces to hold the tuna in place for cutting

Sampling table


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6Kg Albacore

Parallel cuts along the ventral loin at the anterior location. These cuts are 10 cm apart resulted in ~350 gram sample, so depending on the size of the fish, the cuts could be closer together or further apart to get the required sample weight of 250 grams.

Cuts with circular saw Lower Anterior

* Not the belly flap


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Sampling from Whole Frozen Tuna

Hammer and chisel from the top and the bottom to remove the sample between the 2 cuts in the frozen tuna


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Sampling from Whole Frozen TunaRemoving the sample

Remaining space

Lower Anterior * Not the belly flap


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In the frozen state, the complete viscera can be removed from the sample by lifting it out of the belly cavity. It is important to ensure that the histamine sample is not contaminated by the viscera

Frozen viscera

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RECOMMENDATIONS Test Sample size = 250 grams edible meat

Sample Site

Sampling Small vs. Large Tuna


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Homogenize 250 gram sample

number 1, then separate into 2

halves



halves



halves

~ 125 gram portion 1 – sample number 1(retain for testing if composite exceeds

10ppm)

~ 125 gram portion 2 –

sample number 1

~ 125 gram portion 1 – sample number 2 (retain for testing if composite exceeds

10ppm)


sample number 2

~ 125 gram portion 1 – sample number 3 (retain for testing if composite exceeds

10ppm)


sample number 3

Combine and homogenize one of the ~ 125 gram portion from the 3

samples to be composited

If the composite sample is less than 10ppm, then the composite sample

passes the histamine test

If the composite sample is greater than or equal to 10ppm, but less than 30ppm, then individually test each fish used in

that composite from the retained portion of the original homogenized sample

If the composite or individual sample exceeds 30ppm, then the sample fails the histamine test and appropriate corrective

actions must be initiated

Tuna HACCP

HandbookPage A3-6

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Histamine Testing

OPTIONSIndividual Tuna:

ACCEPTABLE LOT if no individual tuna in the sample exceeds 30 ppm histamine

Composite Samples:

ACCEPTABLE LOT if no composites from the sample exceed10 ppm histamine

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Histamine Testing

Composite Samples:

ACCEPTABLE LOT if no composites from the sample exceed10 ppm histamine

If any composite histamine level > 10 ppm but < 30 ppm, then test all of the 18 ‘individual’ tuna for histamine

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Histamine Testing REJECT the entire lot if any individual tuna in the Histamine Testing or Sensory Test Pack exceeds 30 ppm.

REJECT the entire lot if sensory decomposition is perceptible in more than 2.5% of the Sensory Test Pack, unless further monitoring indicates histamine levels are less than 30 ppm.

REJECT all tuna with sensory decomposition.

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Sensory Test Pack

Test pack size = minimum 118 whole tuna per lot or all tuna in one lot with less than 118 tuna

Sensory ratings for each tuna based on standard procedures conducted by trained staff

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Sensory Test Pack

If ONLY the 2.5% sensory level is exceeded(histamine levels in Lot not exceeded), then test 60 individual tuna for histamine (30 ppm limit), including the samples rated for sensory decomposition, AND sensory evaluate every tuna in the lot for decomposition

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Sensory Test Pack

ACCEPTABLE LOT if no more than 2.5% of the tuna in the test pack fish show persistent and readily perceptible sensory decomposition.

For example; no more than 2 fish per 118 tuna

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Sensory Test Pack REJECT the entire lot if any individual tuna in the Histamine Testing or Sensory Test Pack exceeds 30 ppm.

REJECT the entire lot if sensory decomposition is perceptible in more than 2.5% of the Sensory Test Pack, unless further monitoring indicates histamine levels are less than 30 ppm.

REJECT all tuna with sensory decomposition.

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Secondary Histamine

Analysis

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RECOMMENDATIONS Why 18 fish?

Why 10 ppm vs. FDA Guideline at 50 ppm

Temperature control for samples is critical

Qualitative Testing vs. Quantitative Testing

Official Testing Procedures


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Documents

Tuna HACCP Handbook