FDA Proposes Stricter Limits on Histamine in Fish

Histamine and other spoilage compounds can form when certain fish species, such as tuna and mahi-mahi, are not chilled promptly after death and maintained in a chilled state, or otherwise treated or processed to prevent microbial activity.  Histamine cannot reliably be removed by washing, freezing, or heating.  As discussed in a recent recall of frozen... Continue Reading