amine is stable to heat, freezing, salt and pressure.1 Efficient chilling of raw material is essential to delay histamine formation by
psychrotolerant bacteria (e.g., M. psychrotolerans
and P. phosphoreum) in such RTE fish products.
There is uncertainty regarding the threshold
toxic concentration of histamine, because potentiators of toxicity, such as cadaverine, putrescine and spermine, may vary considerably
from one fish to another. However, this type of
food poisoning can be considered, in general,
slight at 8–40 mg histamine/100-g portion,
moderate at levels between 40 and 100 mg his-
tamine/100-g portion and severe at levels
greater than 100 mg histamine/100-g portion. 5
from urban and agricultural areas. 6 Human enteric viruses are species-specific and do not
multiply once released into the marine environment, as viruses are obligate intracellular parasites. Their survival and persistence are based
on many factors, including temperature, salinity, ultraviolet radiation from sunlight and the
presence of organic matter or sediments.
Microbiological monitoring of bivalve production areas by competent regional authorities
is usually undertaken as part of a program to
classify the areas according to the perceived risk
of the presence of pathogenic microorganisms,
which is based on the concentrations of fecal
indicator bacteria present in the area. 7
However, the elimination rate of viruses by bivalves
is slower than for fecal coliforms or Escherichia
coli.
The occurrence of noroviruses (NV) and
hepatitis A virus (HAV) in naturally contami-
nated bivalves from polluted harvesting areas,
or in bivalves associated with disease outbreaks,
has been documented. Bivalves destined for
human consumption can be processed by
cooking/heating (pasteurization), relaying,
depuration, irradiation, ozonation and (continued on page 78)
“Consumption of raw
bivalves or cooked
Crustacea subjected to
cross-contamination or
time/temperature
abuses has been
Human Enteric Viruses
Consumption of raw (or insufficiently
cooked) contaminated bivalve mollusks is the
primary reason for virus-related seafood-borne
disease. Bivalves feed by filtering small particles from surrounding water. In this process,
bivalves may concentrate and retain human
pathogens, including human enteric viruses,
from discharges of untreated or poorly treated
human waste, direct discharges of industrial wastes and runoff
associated with cases
of infection...”
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IN-MOLD TECHNOLOGIES
A PRODUC T OF LOMONT MOLDING, INC.
www.lomontimt.com
