Staphylococcal enterotoxin: The enterotoxin produced by S. aureus is extremely heat stable, and may survive the heat processes used to sterilise low-acid canned foods [54]. However, production of significant amounts of toxin needs high cell densities (that usually only occur in the late logarithmic or lag phases of growth), and would need significant contamination and time–temperature abuse of the fish prior to canning.
Histamine: Time–temperature abuse of fish intended for canning will potentially allow formation of histamine. Histamine (and other biogenic amines) is not destroyed in the canning process. Data from testing of samples at retail (Appendix 4) indicate only a low prevalence of histamine in canned fish. Results from testing of imported fish products (Appendix 1) show few failures for canned tuna (0.2%), but a higher rate (3%) of non-compliance in other canned fish (salmon, mackerel, sardines, anchovies etc.). Epidemiological data (Appendix 2) is inconclusive, but it must be assumed that the outbreaks of histamine fish poisoning reported in a commercial/restaurant setting are unlikely to be due to canned fish products.
