1. Appendix 3. HISTAMINE ANALYSIS and SENSORY TEST PACKS
Tuna HACCP Handbook
Appendix HISTAMINE ANALYSIS and
SENSORY TEST PACKS

2. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Histamine Analysis and Sensory Test Packs
PURPOSE: Monitor tuna quality and safety  Adulteration  Decomposition  Product Safety (elevated histamine levels)

3. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
MUST initially define the ‘Lot’ 0f tuna and
Sub-lotting is no longer allowed in monitoring for product safety

4. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Ideally Initial histamine results should precede sensory evaluations
Temperature controls are critical

5. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Histamine Testing
Sample size = minimum 18 whole tuna per lot or all tuna in a lot with less than 18 tuna. Larger sample size recommended for new suppliers or if any issues with previous delivery.
Histamine testing with verified official methods for all individual whole tuna or composites from 3 separate tuna. For example, 6 composites from the 18 individual whole tuna sample.

6. Sampling from Whole Frozen Tuna
Tuna Council's Handbook
Sampling from Whole Frozen Tuna
Sampling table
Stainless steel table with braces to hold the tuna in place for cutting

7. 6Kg Albacore Cuts with circular saw Lower Anterior
Tuna Council's Handbook
6Kg Albacore
Cuts with circular saw
Lower Anterior
* Not the belly flap
Parallel cuts along the ventral loin at the anterior location. These cuts are 10 cm apart resulted in ~350 gram sample, so depending on the size of the fish, the cuts could be closer together or further apart to get the required sample weight of 250 grams.

8. Sampling from Whole Frozen Tuna
Tuna Council's Handbook
Sampling from Whole Frozen Tuna
Hammer and chisel from the top and the bottom to remove the sample between the 2 cuts in the frozen tuna

9. Sampling from Whole Frozen Tuna
Tuna Council's Handbook
Sampling from Whole Frozen Tuna
Removing the sample
Lower Anterior
* Not the belly flap
Remaining space

10. Tuna Council's Handbook
Frozen viscera
In the frozen state, the complete viscera can be removed from the sample by lifting it out of the belly cavity. It is important to ensure that the histamine sample is not contaminated by the viscera

11. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
RECOMMENDATIONS
Test Sample size = 250 grams edible meat
Sample Site
Sampling Small vs. Large Tuna

12. Tuna HACCP Handbook Page A3-6
Tuna Council's Handbook
Tuna HACCP Handbook Page A3-6

13. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Histamine Testing
OPTIONS
Individual Tuna:
ACCEPTABLE LOT if no individual tuna in the sample exceeds 30 ppm histamine
Composite Samples:
ACCEPTABLE LOT if no composites from the sample exceed 10 ppm histamine

14. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Histamine Testing
Composite Samples:
ACCEPTABLE LOT if no composites from the sample exceed 10 ppm histamine
If any composite histamine level > 10 ppm but < 30 ppm, then test all of the 18 ‘individual’ tuna for histamine

15. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Histamine Testing
 REJECT the entire lot if any individual tuna in the Histamine Testing or Sensory Test Pack exceeds 30 ppm.  REJECT the entire lot if sensory decomposition is perceptible in more than 2.5% of the Sensory Test Pack, unless further monitoring indicates histamine levels are less than 30 ppm.  REJECT all tuna with sensory decomposition.

16. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Sensory Test Pack
Test pack size = minimum 118 whole tuna per lot or all tuna in one lot with less than 118 tuna
Sensory ratings for each tuna based on standard procedures conducted by trained staff

17. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Sensory Test Pack
If ONLY the 2.5% sensory level is exceeded
(histamine levels in Lot not exceeded), then test 60 individual tuna for histamine (30 ppm limit), including the samples rated for sensory decomposition, AND sensory evaluate every tuna in the lot for decomposition

18. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Sensory Test Pack
ACCEPTABLE LOT if no more than 2.5% of the tuna in the test pack fish show persistent and readily perceptible sensory decomposition. For example; no more than 2 fish per 118 tuna

19. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Sensory Test Pack
 REJECT the entire lot if any individual tuna in the Histamine Testing or Sensory Test Pack exceeds 30 ppm.  REJECT the entire lot if sensory decomposition is perceptible in more than 2.5% of the Sensory Test Pack, unless further monitoring indicates histamine levels are less than 30 ppm.  REJECT all tuna with sensory decomposition.

20. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
Secondary Histamine Analysis

21. Histamine Analysis and Sensory Test Packs
Tuna Council's Handbook
RECOMMENDATIONS
Why 18 fish?
Why 10 ppm vs. FDA Guideline at 50 ppm
Temperature control for samples is critical
Qualitative Testing vs. Quantitative Testing
Official Testing Procedures

22. Tuna Council's Handbook