Fundamental Food Microbiology, Third Edition - Fuad Fathir

410 FUNDAMENTAL FOOD MICROBIOLOGY
The FDA hazard action level is currently set at 500 ppm in fish. Depending on the
histamine concentrations and susceptibility of an individual, symptoms can occur
very quickly, generally within 1 h. Histamine poisoning is not fatal. However, the
reactions can be severe in individuals allergic to histamine. 9
Histamine poisoning from fish is a worldwide problem. The frequency of incidence
is probably directly related with the popularity of fish and the methods used
in preservation from harvest to consumption. In the U.S., between 1973 and 1987,
there were 202 incidents affecting 1216 people. The frequency of incidence seemed
to increase, as there were 83 incidents between 1983 and 1987. Finfishes were
involved in 81 of 83 incidents; 62.6% occurred with fish served in restaurants, and
26.5% occurred at home. The most important factor was improper holding temperature
of fish (which caused the fish to decompose). Seasonal variation is not apparent,
probably because fish is eaten in the U.S. throughout the year. 9
As the consumption of fish increases, the incidence of histamine poisoning is
expected to rise. The most important control measure will be to store fish by freezing
or by refrigeration at