Scombroid poisoning at Willamette University!

WildHawg · 09-09-2003, 04:30 AM

Interesting article in the Statesman Journal:
http://news.statesmanjournal.com/article.cfm?i=67422

happybrew · 09-09-2003, 05:12 AM

Yikes! Scary!

happybrew

Mark Mc · 09-09-2003, 07:26 AM

Quote:

"The tuna was purchased Aug. 25 from Pacific Seafood, an inspected distributor on the coast. Although the fish was refrigerated, it was not cooked until Sept. 5"

Yikes! Unless the fish stayed frozen solid, that fish had been sitting around for way too long.

Thanks for the post Wildhog. And nice to meet ya last Friday.

09-09-2003, 09:06 AM

[img]graemlins/dork.gif[/img] Improper onboard prossesing [img]graemlins/dork.gif[/img]

Another good reason to blead, gut, gill and chill your catch

Mark Mc · 09-09-2003, 09:33 AM

Keta, yes it could have originated on the boat. However, according to the UC Davis bible on tuna handling, the problem can originate at any time during the chain of handling. For example, they cite several cases of poisining from Newport fish that were attributed to the buyers not keeping the fish chilled after they purchased from the boat.

Mr. Fisherman · 09-09-2003, 10:36 AM

All the more reason to go catch your own...
:grin: