Histamine-related Hygienic Quality and Adulteration with Pork or Poultry in Commercial Dried Fish Floss Products

Introduction: Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard that is usually ingested with tuna, bonito, marlin, mahi-mahi and mackerel, which contain high levels of free histidine in their muscle. In Taiwan, dried fish floss product is a dried fish meat (including tuna, marlin, and salmon) with a light, fluffy texture similar to coarse cotton.

Purpose: The purpose of this study was to evaluate the histamine-related hygienic quality in ten dried fish floss samples manufactured from Hazard Analysis and Critical Control Points (HACCP) seafood processing factories and fifty-nine samples manufactured from non-HACCP factories.

Methods: The levels of total volatile basic nitrogen (TVBN), aerobic plate count (APC), Coliform count, histamine concentration, and authentication of meat species in samples from HACCP and non-HACCP factories were determined.

Results: None of these samples contained Coliforms or E. coli. The levels of TVBN and APC, in all samples, were less than Chinese Agricultural Standard limits of 25 mg/100g and 5.0 log CFU/g, respectively. The histamine content in all samples was less than 0.22 mg/100g, which was below the 5.0 mg/100g allowable limit suggested by the U.S. Food and Drug Administration. Assays of multiplex polymerase chain reaction (PCR) revealed adulteration rates of 34.8% (24/69) and 2.90% (2/69) for poultry and pork, respectively. All adulterated samples were collected from non-HACCP factories.

Significance:  The data showed that histamine-related hygienic quality and adulteration with pork or poultry meats in HACCP factory samples were better than those of non-HACCP factory samples.