Histamine levels in longlined tuna in Fiji: A comparison of samples from two different body sites and the effect of storage at different temperatures.

Abstract

This paper examines histamine production in albacore, bigeye and yellowfin tuna caught by longliners operating in Fijian waters. The research was undertaken in collaboration with the Fijian Fisheries Division and the tuna industry. A comparison of histamine production between species, sampling location and temperatures was undertaken. The results reveal that histamine levels do increase with temperature but that there is no difference in histamine build-up between species at each temperature tested. There was no significant difference between the two sampling locations tested, one of which was taken from a low-value head region, and will potentially make a significant saving for operators. Histamine levels are well below the recommended maximum value when samples are stored at 6oC, which validates the recommended USFDA guidelines. A new ELISA test for determining histamine concentration (Veratox) and the AOAC fluorometric method were used. The Veratox ELISA kit was found to be inadequate for food safety monitoring as it tends to underestimate histamine levels.