ANOTHER TUNA FISH RECALL: AVOID THE TUNA SUSHI

Tuna can be a delicious fish, but also a dangerous one. I just came from the fish store. Tuna was on sale, but I decided to pass on it. It just didn't look perfectly fresh.

And that's the point: it's not just mercury. It's histamine. When tuna becomes spoiled - usually as a result of poor storage or handling - it can produce high levels of histamine protein which can lead to scromboid poisoning in people who are sensitive. (It can also happen with some other fish - see post of February 5 - "Tuna Steak Recall" for more details on these fish and on symptoms).

We currently have yet another recall of tuna for this reason. This time it is frozen ground tuna. Osamu Corporation of Gardena, California has recalled up to 1,800 cases, of frozen ground tuna because the FDA found decomposition in several samples of this fish. It also found high histamine levels in samples of the product taken from one retail location. I am assuming this fish was imported, as much of U.S. fish is these days, probably from Japan, but I have not been able to confirm this.

Apparently most of this product was distributed to companies that make sushi, especially for grocery markets, one of them mainly in California, the other with franchises in nearly every state in the U.S. Oh..Oh..

Watch out. One good thing - you don't need to worry for weeks wondering if you ate bad tuna and will get sick. You'll know pretty quickly - in under two hours, when the symptoms start (again - see the Feb. 5 post). The other good news is that usually it's not deadly, although it is very frightening. And people with liver problems, beware.

If you buy tuna, always make sure it is fresh, and don't let it spoil, or let the package defrost improperly if it is frozen. And if you are in a high risk group, and live in the U.S., avoid tuna sushi for a while, just in case contaminated products are still out there.

To your good health,
TSF

TUNA STEAK RECALL

Mercury is not the only toxic substance that could be in your delicious tuna steak. Mind you, on that issue, yellow-fin tuna is fairly high in mercury, but likely to have lower levels than some other kinds such as Bigeye Tuna, and far less than fish such as Tilefish, King Mackerel, Shark and Swordfish.

Unfortunately, there is also another risk with tuna that we should keep in mind. Sometimes tuna (as well as mahimahi, bluefish, mackerel and some other fish) can sometimes have high levels of histamine protein. This can lead to scromboid poisoning in people who are sensitive. A glass of wine with your dinner could accentuate the effect.

Histamine is not a natural fish toxin. It occurs when certain fish spoil as a result of bad storage and handling. Usually, you cannot tell by the smell or appearance of the fish. In fact, there has been a recall of tuna by Rouses Markets in the Louisiana area for that reason (the fish came from the Gulf of Mexico). Last year, Whole Foods also had to recall its frozen yellow-fin tuna last April, because of elevated histamine levels (see earlier alert). These are just two examples. It's not all that uncommon. By the way, cooking or freezing the fish will not destroy the histamine.

In the case of some kinds of food poisoning symptoms will take days to develop. But scromboid poisoning is often very fast - 2 minutes to 2 hrs. Symptoms can last up to 24 hrs. If you are ever eating tuna (or one of these other fish) and get sudden flushing, sweating, headache, diarrhea, abdominal pain, vomiting,a rash like sunburn, and an odd metallic or peppery taste in your mouth, get help right away. But many doctors are not familiar with the symptoms.

Scromboid poisoning is usually not fatal - just very frightening and unpleasant. However, if you are taking certain medicines that slow down breakdown of histamine by the liver, you need to be especially careful.

TSF