HISTAMINE - POISONING

Histamine poisoning is one of the major problems in Tuna industry. Histamine poisoning (Scombroid Food Poisoning) is a food-borne illness, which is a result of consuming fish with poorly chilled or handled. Histamine poisoning is the second most common type of fish poisoning (after Cigutera).

HISTAMINE FORMATION
Histamine is an Organic Nitrogen Compound, which is derived from the “decarboxylation” of an amino acid named “HISTIDINE”
The reaction is as followed,

                                   Conversion of Histidine to Histamine by histidine decarboxylase
                                   
In animal guts, especially in Scombroid fish, there are certain Bacteria which is capable of producing Histamine, using the catalyst enzyme named “Histidine Decarboxylase”.

CONTROLLING THE FORMATION OF HISTAMINE IN TUNA
This controlling should start from the boat. Here only considered the “Long Line” caught Tuna fish. Once the fish is taken to the boat, Guts and Gils should remove (Evisceration) and it should bled in order to remove the blood.
Symptoms of Histamine Poisoning
- Nausea
- Flushed face
- Dizziness
- Sweating
- Rapid heartbeat
- Stomach pain
- Headache
- Burning taste in mouth

Those symptoms then further developed in to following,
- Swelling (Oedema)
- Stomach Cramps
- Diarrhea
- Hives

When it goes more severe,
- Blurred Vision
- Swollen Tongue
- Difficulty of breathing