Carrefour withdraws its yellow fin tuna. The recall notice of the product, carried out as a precaution, concerns tuna in olive oil "Carrefour Pinne Gialle 3x80g", with deadlines set for 6-11-2017, 7-11-2017 and 9-11 -2017 Ean 8012666006953. The reason? Possible presence of Histamine, explains the transalpine retailer in a press release, inviting its customers not to consume the product and return the goods to the point of purchase.
Don't store avocado like this: it's dangerous
Carrefour withdraws its yellow fin tuna. The recall notice of the product, carried out as a precaution, concerns tuna in olive oil "Carrefour Pinne Gialle 3x80g", with deadlines set for 6-11-2017, 7-11-2017 and 9-11 -2017 Ean 8012666006953. The reason? Possible presence of histamine, explains in a press release the transalpine retailer, inviting its customers not to consume the e return the goods to the point of purchase.
But what is histamine? There it is says the Experimental Zooprophylactic Institute of Venice: "histamine, together with other substances such as tyramine, cadaverine, putrescine, is a nitrogen compound which is part of the so-called "biogenic amines" which can be present in various types of food as a result of the action of microorganisms. Histamine comes from the decarboxylation of the naturally occurring amino acid L-histidine in the musculature of various families of marine fish. The formation of histamine is only minimally attributable to autolytic phenomena of tissue origin ".
It is, in fact, one substance mainly of bacterial origin, which derives from the action of enzymes (in the first place histidine-decarboxylase), elaborated above all by Gram negative germs (genera: Morganella, Klebsiella, Proteus, Hafnia, Enterobacter, Citrobacter, Vibrio, Photobacterium), which have contaminated the meat of post-mortem fish. Histamine, which is highly thermostable, is not denatured by cooking and canning treatments. What do you risk if you eat? Poisoning or intoxication, which generally occur as a result of the consumption of foods that are in some way altered, such as not very fresh fish, cheeses and wines with abnormal fermentations.
What are the main symptoms of biogenic amine poisoning? “Itching, redness of the face and neck, hives, nausea, vomiting, diarrhea, headache, dizziness. These symptoms may vary depending on the amount of toxin introduced and the individual sensitivity. The incubation period is short: from a few minutes to a few hours. In the most serious cases, histamine shock with hypotension can lead to cardio-circulatory collapse ”, concludes the Zooprophylactic Institute. This is why it is important pay attention to the "Carrefour Yellow Fins 3x80g" products, waiting for more information from the Ministry of Health.
For information contact the number: 0522-368387
Roberta Ragni
Read also:
- 6 good reasons for choosing not to eat tuna
- What is hidden inside a can of tuna?
- Canned tuna: Greenpeace's new nuisance ranking
