A discussion of management disputes arising from the multiple utilization of flying fish resources in Taiwan and suggested countermeasures

Huang, Ming-Ho; Ou, Ching-Hsiewn

doi:10.1016/j.marpol.2011.09.003

Cited by 12 publications

(8 citation statements)

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“…Flying fish are important traditional fisheries resources in various Caribbean, Southeast Asian, and Southern Pacific regions and countries [ 21 ]. In the past, flying fish were economically important species for coastal fisheries with the amount of catch reaching the top twenty in fisheries production in Taiwan.…”

Section: Introductionmentioning

confidence: 99%

“…In the past, flying fish were economically important species for coastal fisheries with the amount of catch reaching the top twenty in fisheries production in Taiwan. Darkwinged flying fish ( Cypselurus poeicilopterus ), Limpidwing flying fish ( Cheilopogon unicolor ), Spotwing flying fish ( Cypselurus poeicilopterus ), and stained flying fish ( Cheilopogon spilonotopterus ) are the main edible species harvested in Taiwan [ 21 ]. In Taiwan, most flying fish were primarily consumed as dried flying fish, and the traditional process for dried flying fish involves back-cutting, degutting, salting, and sundrying for several days.…”

Section: Introductionmentioning

confidence: 99%

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The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria

Kung¹,

Huang²,

Lin³

et al. 2015

Journal of Food and Drug Analysis

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Thirty dried flying fish products were purchased from fishing village stores in Taiwan and tested to detect the presence of histamine and histamine-forming bacteria. Except for histamine and cadaverine, the average content of various biogenic amines in the tested samples was less than 3.5 mg/100 g. Eight (26.6%) dried flying fish samples had histamine levels greater than the United States Food and Drug Administration guideline of 5 mg/100 g for scombroid fish and/or scombroid products, whereas four (13.3%) samples contained more than the hazard action level of 50 mg/100 g. One histamine-producing bacterial isolate was identified as Staphylococcus xylosus by 16S rDNA sequencing with polymerase chain reaction amplification. This isolate was capable of producing 507.8 ppm of histamine in trypticase soy broth supplemented with 1.0% l-histidine (TSBH). The S. xylosus isolate was a halotolerant bacterium that had a consistent ability to produce more than 300 ppm of histamine at 3% sodium chloride concentration in TSBH medium after 72 hours.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria

Kung¹,

Huang²,

Lin³

et al. 2015

Journal of Food and Drug Analysis

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“…Baudron et al . ; Huang and Ou ). This was likely due to the fact that a ‘race to fish’ may be induced if TACs are implemented in the absence of a governance structure or economic instruments that counteract incentives to maximize catch.…”

Section: Discussionmentioning

confidence: 97%

A typology of fisheries management tools: using experience to catalyse greater success

et al. 2016

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Fisheries provide nutrition and livelihoods for coastal populations, but many fisheries are fully or over-exploited and we lack an approach for analysing which factors affect management tool performance. We conducted a literature review of 390 studies to assess how fisheries characteristics affected management tool performance across both small-scale and large-scale fisheries. We defined success as increased or maintained abundance or biomass, reductions in fishing mortality or improvements in population status. Because the literature only covered a narrow set of biological factors, we also conducted an expert elicitation to create a typology of broader fishery characteristics, enabling conditions and design considerations that affect performance. The literature suggested that the most commonly used management tool in a region was often the most successful, although the scale of success varied. Management tools were more often deemed successful when used in combination, particularly pairings of tools that controlled fishing mortality or effort with spatial management. Examples of successful combinations were the use of catch limits with quotas and limited entry, and marine protected areas with effort restrictions. The most common factors associated with inadequate biological performance were 'structural' issues, including poor design or implementation. The expert-derived typologies revealed strong local leadership, high community involvement and governance

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“…Flying fish are important traditional fisheries resources in various Caribbean, South East Asian, and Southern Pacific regions and countries (Huang and Ou 2012). In the past, flying fish were economically important species for coastal fisheries, with the catch amount reaching the top twenty in terms of fisheries production in Taiwan.…”

mentioning

confidence: 99%

“…In the past, flying fish were economically important species for coastal fisheries, with the catch amount reaching the top twenty in terms of fisheries production in Taiwan. Darkwinged flying fish (Cypselurus cyanopyerus), Limpidwing flying fish (Cheilopogon unicolor), Spotwing flying fish (Cypselurus poecilopterus), and Stained flying fish (Cheilopogon spilonotopterus) are the main edible species caught in Taiwan (Huang and Ou 2012). Recently, Staphylococcus xylosus strain Q2 isolated from dried flying fish was a halotolerant histamine-former capable of producing [500 ppm of histamine in culture broth without shaking at 35°C for 24 h (Kung et al 2015).…”

mentioning

confidence: 99%

Histamine formation in flying fish contaminated with Staphylococcus xylosus

et al. 2016

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Histamine is the main causative agent of scombroid poisoning. However, unlike scombroid fish, histamine poisoning due to consumption of flying fish has never been reported. In this study, the white muscle of flying fish had high levels of free histidine at approximately 423.9 mg/100 g, and was inoculated with Staphylococcus xylosus Q2 isolated from dried flying fish at 5.0 log CFU/g and stored at -20 to 35°C to investigate histamine-related quality. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25 and 35°C within 12 h as well as stored at 15°C within 48 h. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen flying fish samples stored at -20°C for 2 months were thawed and stored at 25°C after 24 h, histamine started to accumulate rapidly ([50 mg/100 g of fish). Therefore, flying fish muscle was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures ([15°C) when it is contaminated with S. xylosus. In conclusion, since the improperly contaminated flying fish muscle with S. xylosus could lead to production of hazardous levels of histamine over time when stored at temperatures [15°C, the flying fish should be stored below 4°C or below to control proliferation of S. xylosus, and TVBN and histamine production.

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A discussion of management disputes arising from the multiple utilization of flying fish resources in Taiwan and suggested countermeasures

Cited by 12 publications

References 0 publications

The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria

The histamine content of dried flying fish products in Taiwan and the isolation of halotolerant histamine-forming bacteria

A typology of fisheries management tools: using experience to catalyse greater success

Histamine formation in flying fish contaminated with Staphylococcus xylosus

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