Table 1 Average total viable counts and histamine concentration for raw and cooked fish
Fish processors | Processing type | TVC (log CFU/g)* | Histamine level (mg/kg) | ||
|---|---|---|---|---|---|
Raw fish | Cooked fish | Raw fish | Cooked fish | ||
Processor 1 | Type 1 | 3.7 ± 0.4 | 1.6 ± 0.8 | 1.4 ± 0.6 | 3.7 ± 2.9 |
Processor 2 | Type 1 | 3.7 ± 0.5 | 4.6 ± 0.5 | 0.8 ± 0.1 | 21.9 ± 22.8 |
Processor 3 | Type 2 | 3.7 ± 0.3 | 1.3 ± 0.3 | 88.0 ± 76.7 | 258.3 ± 157.8 |
Processor 4 | Type 2 | 3.6 ± 0.8 | 1.7 ± 0.5 | 11.9 ± 8.2 | 190.0 ± 69.3 |
Processor 5 | Type 2 | 3.8 ± 0.5 | 2.0 ± 0 | 321.7 ± 229.8 | 20.3 ± 7.4 |