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Foods 2018, 7(10), 157; https://doi.org/10.3390/foods7100157

Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers

1
Laboratory of Biochemistry, Biotechnology, Health and Environment, Department of Biology, Faculty of Science, University Ibn Tofail, Kenitra 14999, Morocco
2
Department of Pathology and Public Health Veterinary Unit HIDAOA, IAV Hassan II, Rabat 10112, Morocco
*
Author to whom correspondence should be addressed.
Received: 1 September 2018 / Revised: 18 September 2018 / Accepted: 21 September 2018 / Published: 25 September 2018
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Abstract

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh fish. According to the hypotheses of application or not of the histamine control measures, two risk levels were calculated for each product. The highest risk is associated to sardine with a score of 35 (equivalent to 39 patients per year). With the application of control measures, the score decreases to 20 (equivalent to one patient per year) with a reduction of 38 patients estimated per year. The risk ranking for frozen fish varies between zero (1 patient for 1000 years) and 11 (three patients for 1000 years). For semi-preserved fish, it ranges from zero to 21. For canned fish, the risk ranking varies between 12 (five patients for 1000 years) and 21 (15 patients for 100 years). As a result, most Moroccan seafood products are classified as “low risk”. However, it is recommended that risk managers maintain the adopted measures, strengthen interventions upstream in the food chain and that professionals maintain the HACCP (Hazard Analysis Critical Control Point) system effectively. View Full-Text
Keywords: histamine; risk assessment; fish; sardine; frozen; semi-preserved; canned; risk ranger; risk mangers; Morocco histamine; risk assessment; fish; sardine; frozen; semi-preserved; canned; risk ranger; risk mangers; Morocco
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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El Hariri, O.; Bouchriti, N.; Bengueddour, R. Risk Assessment of Histamine in Chilled, Frozen, Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers. Foods 2018, 7, 157.

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