Abstract
Histamine is the main causative agent of scombroid fish poisoning (SFP). To prevent SFP outbreaks, methods for controlling histamine accumulation have been studied. Histamine accumulation in raw fish, including frozen and semi-dried fish products, can be prevented by employing Hazard Analysis and Critical Control Point (HACCP) and Good Agricultural Practices (GAP). However, there is little information about histamine producers and the methods for preventing histamine accumulation in fermented fishery products in Japan. In 2011, CODEX adopted a limit of 400 ppm for histamine content in fish sauce, indicating that many manufacturers of fermented fish products are required to implement appropriate countermeasures. Presented here is recent information about histamine-producing bacteria in fermented fish products.
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