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• W847656944 abstract "The major toxins and pathogens in fish meal were investigated because of food industry,public and animal health concerns. The effect of processing, the type of raw materialused and storage conditions on the main toxin, histamine which causes gizzard erosion inpoultry, and its formation in fish meal were investigated. The results showed thathistamine and histamine-like amines in fish meal varied in levels between batchesdepending on the quality of raw material and type of fish used.The relationship between histamine and histamine-like amines levels was unclear. Duringlaboratory processing of fish meal it was found that most histamine concentrated in thestickwater which had implications for the use of stickwater meal in feeds. Interestingly,histamine was detected in the stickwater meal of cod as well as mackerel.A decrease in histamine in mackerel meal and cod meal during processing was observedwith respect to levels in raw material. The decrease maybe originated after the cookingstage especially in the stickwater meal (probably due to bacterial recontamination orenzymatic reactions). The decrease could be due to histamine either adhering to theequipment used or breakdown to its metabolites or derivitising to gizzerosine.Since very low levels of histamine were observed from meals produced from reasonablyfresh fish, the control of histamine therefore is best achieved at the raw material stage ofproduction. During storage trials, there was no increase in histamine levels but adecrease occurred gradually with time at 15°C, 70% RH. Rapid loss occurred at 25 and30°C, 80% RH and heavy mould growth was also observed, although no mycotoxinswere detected in analysed samples.Routine analytical methods were studied and compared for the requirements of the fishmeal industry and poultry farmers. Problems occurred with the colorimetric methodwhen applied to fish meal and fish samples containing bones due to the presence ofcalcium. It was modified for routine histamine analysis. Thin Layer Chromatographywas the second alternative. Although High Performance Liquid Chromatography wassuitable for analysing histamine and histamine-like amines together, it did lack in meetingindustrial requirements. Since the modified colorirnetric method was labour intensive,despite its other advantages, there was still a need for a simpler and quicker method ofanalysis. For this reason, research work was carried out to develop an immunoassay forhistamine analysis. The results showed that it was possible to raise antibody againsthistamine and suggested future research potential.Hygienic conditions of laboratory scale fish meal production were investigated. Thepresence of Salmonella, which leads to human salmonellosis, and E. coli 0157:H7 whichalso cause human food poisoning were studied. The results showed that the criticalcontrol point of fish meal production was after cooking, since recontamination canoccur. Salmonella was present in several batches of commercial and laboratoryprocessed samples, but no E. coli 0157:H7 was detected in analysed samples. Threerapid methods were compared to traditional method for Salmonella analysis particularlyin fish meal. The immunoassay method introduced by Institute of Food Research,Norwich was found the most suitable because it was sensitive, specific and took aboutone day to complete." @default.
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• W847656944 date "1993-01-01" @default.
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• W847656944 title "Investigation into toxins and pathogens implicated in fish meal production" @default.
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