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Too Much Histamine In Spanish Yellowfin: Italian Authorities

Italian health authorities scrutinized tuna imports from Spain last month, while two Eastern European countries reported histamine in tuna products from Thailand, according to the European system for food alerts.
The European Commission’s Rapid Alert System for Food and Feed (RASFF) shows Italy found five separate problems – mostly due to histamine – with Spanish tuna in January.
Italian officials reported a case of histamine (less than 200 ppm) in chilled yellowfin tuna on Jan. 15, and then suspected a “foodborne outbreak,” or histamine poisoning, in chilled yellowfin tuna three days later.
They also found histamine (2934.4; 600 ppm) in chilled tuna and histamine (4550 ppm) in tuna loins from Spain last month.
Carbon monoxide treatment (600 ppb) of Spanish yellowfin tuna was also a problem for Italy. The processing treatment, which prevents oxidation and preserves the tuna’s red colour, makes spoilage and high histamine levels more difficult to detect.
Meanwhile in Eastern Europe, Poland rejected canned skipjack tuna from Thailand due to histamine (five samples less than 100 ppm). Its southern neighbor, Romania, also found high histamine counts (299.34; 355.28; 344.4; 247.47; 305.57; 342.22; 348.77; 377.8 ppm) in Thai tuna flakes and detained the consignment.