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Presence of Histamine in the Bluefish, Pomatomus saltatrix
John J Karolus1, Donald H Leblanc1, A J Marsh1
1Connecticut State Department of Health Services, Laboratory and Environmental Health Services Divisions, 150 Washington Street, Hartford, Connecticut 06106.
Abstract:
Consumption of bluefish ( Pomatomus saltatrix ) has been epidemiologically implicated and confirmed by laboratory analyses as a cause of scombroid food poisoning. An examination of marketable bluefish filets in the State of Connecticut found over 6.5% of the filets had histamine levels indicative of decomposition. No direct correlation of the presence of histidine decarboxylating bacteria and levels of histamine was found. The bluefish should be recognized as a food capable of causing scombroid poisoning.
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