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24.11.2023 - Foods
Noticeable Examination Results: Risks of Histamine Formation in Tuna for the Gastronomy Industry
Canned tuna is a popular food in the gastronomy sector, but after opening, it poses the risk of forming health-damaging histamine. This problem affects fish species such as tuna, mackerel, and herring, which are rich in the protein building block histidine.
Investigations by the Lower Saxony State Office for Consumer Protection and Food Safety (LAVES) showed alarming results. Out of 144 samples from the gastronomy sector, 33 samples had an increased bacterial load, and 14 samples were deemed unsuitable for consumption, including three samples with a significantly increased histamine content of about 2000 mg/kg.
Also in the district of Aurich, routine checks revealed increased histamine levels and bacterial loads in samples from the gastronomy sector. Overall, 56 percent of the tested samples were not faultless, indicating that the risk of histamine formation and microbiological spoilage frequently occurs in the gastronomy sector.
Particularly concerning is that complaints about tuna have exclusively affected the gastronomy sector since 2015. This highlights the need for increased caution and better knowledge about handling this food in gastronomic establishments to ensure consumer safety.
In the laboratories of the Tentamus Group, we regularly conduct histamine testing. We provide you with fast and reliable results and are happy to advise you on any matters concerning product safety. Our customer advisors are available to assist you with any questions.
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