Thailand tuna temperature control in focus

When the general public go to a restaurant for a meal, they generally don’t expect to get sick from the food they eat.

However, this was exactly what happened in Sydney’s CBD over the past week. At least four people have reported symptoms of scombroid or histamine poisoning after eating the takeaway tuna salad from Soul Origin.

According to the NSW Food Authority, histamine fish poisoning happens because of temperature abuse of the product during the catching or processing stage. The bacteria is naturally occurring in some fish sourced from south-east Asia and produce an enzyme which converts histidine into histamine in certain conditions – poisonous to humans.

This means that during the manufacturing or catching stage, the fish weren’t kept in optimum temperatures or data wasn’t logged properly. As a result, the enzyme was created and the fish became toxic.

Symptoms of histamine fish poisoning

Based on NSW Food Authority information, the symptoms begin very quickly after consumption (usually within 30 minutes) and can last up to 24 hours.

Although it is easily treated, people who eat the tainted food can experience tingling of the mouth and lips, a skin rash, headaches and in the worst cases nausea, vomiting and diarrhoea. The poisoning isn’t life-threatening, but can be very uncomfortable for those involved.

Authority investigation

The four people reported to authorities where they had eaten that day so it was easy to trace. The cafe in question had used John Bull Tuna Chunky Style in Sunflower Oil, 425g (best before 11.2017, batch code: FTM40280D) for their salads.

This particular type of tuna is most used by catering companies and not available to the general public. The NSW Food Authority has issued a trade level withdrawal so the affected batch and associated products won’t be consumed in cafes again.

Authorities have obtained samples of the product, imported from Thailand, and will be testing it in more detail.

As a result of these incidents, the Department of Agriculture has been notified and will now test and hold products to ensure that future batches are up to standard.

Temperature control remains one of the biggest problems in the food industry. It must be a priority to ensure food is kept at the right temperature and data is recorded over time.

One product perfect for this issue is the testo 174T Mini Temperature Data Logger which can be used in warehouses, supermarkets and transport situations. For more information, contact the expert team at Testo today.