Histamine Limits by Country: A Survey and Review

被引：59
作者：
Debeer, John [1 ]
Bell, Jon W. [2 ]
Nolte, Fred [3 ]
Arcieri, Julian [4 ]
Correa, Gerson [5 ]
机构：
[1] Chicken Sea Int, 1630 Burgundy Rd, Encinitas, CA 92024 USA
[2] NOAA, Natl Seafood Inspect Lab, Pascagoula, MS USA
[3] Fred Nolte Consulting, 2503 West 5th Ave, Vancouver, BC V6K 1S9, Canada
[4] Grp Alimentario Atlantico SA GRALCO SA, Barranquilla, Colombia
[5] Soc Ecuatoriana Alimentos & Frigorif Manta CA SEA, Manta, Ecuador
来源：
JOURNAL OF FOOD PROTECTION | 2021年 / 84卷 / 09期
关键词：
Codex Alimentarius; European Union; Hazard analysis and critical control point; Histamine regulations; Histamine sampling; U; S; Food and Drug Administration; BIOGENIC-AMINES; SCOMBROID FISH; HISTIDINE DECARBOXYLATION; LARGE OUTBREAK; TUNA; BACTERIA; TEMPERATURE; GENERATION; PRODUCTS; FOODS;
D O I：
10.4315/JFP-21-129
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or hazard analysis and critical control point guidance. This article reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well, and these, too, are covered in detail.
引用
收藏
页码：1610 / 1628
页数：19
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