Table 2. Bacteriological and bioamine results for raw and cooked fresh yellowfin tuna, histamine food poisoning outbreak, France, 2017.
| Bacteria and bioamines | Raw tuna (SO2) | Cooked tuna (SO1) |
|---|---|---|
| Escherichia coli | < 10 CFU/g | < 10 CFU/g |
| Enterobacteria (30 °C) | 5,500 CFU/g | < 10 CFU/g |
| Enterobacteria (37 °C) | 2,400 CFU/g | < 10 CFU/g |
| Isolated bacteria |
Klebsiella variicola
Pantoea agglomerans |
NA |
| Histamine | 1,720 mg/kg | 3,720 mg/kg |
| Putrescine | 87 mg/kg | 54 mg/kg |
| Cadaverine | 38 mg/kg | 10 mg/kg |
| Tyramine | 14 mg/kg | 15 mg/kg |
| Spermidine | 13 mg/kg | 7 mg/kg |
| Spermine | 37 mg/kg | 17 mg/kg |
| Quality index | 51 | 76 |
NA: not applicable.