Densitometric TLC analysis of histamine in fish and fishery products

Bajc, Zlatka; Gačnik, Ksenijaa Šinigoj

doi:10.1556/jpc.22.2009.1.3

Cited by 12 publications

(6 citation statements)

References 18 publications

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“…Most of the separation methods applied to histamine in fish and fish products use reversed-phase high performance liquid chromatography (HPLC) with detection schemes based on pre-column derivatization (Hui and Taylor, 1983;Meitz and Karmas, 1978;Petridis and Steinhart, 1995;Malle et al, 1996;Hwang et al, 1997) or post-column derivatization (Veciana-Nogues et al, 1995;Gló ria et al, 1999;Brillantes and Samosorn, 2001) to produce fluorescent products or strong chromophores, but direct UV detection of histamine's imidazole ring has also been applied (Frattini and Lionetti, 1998;Shakila et al, 2001, Cinquina et al,2004b. Other popular separation-based methods include ion chromatography (Cinquina et al,2004a), capillary electrophoresis (Gallardo et al, 1997;Zhang and Sun, 2004), paper electrophoresis (Sato et al, 2002(Sato et al, , 2006, thin layer chromatography (Lieber and Taylor, 1978;Bajc and Gačnik, 2009) and gas chromatography-mass spectrometry (Marks and Anderson, 2006).…”

Section: Laboratory Methods For Histamine and Related Biogenic Aminesmentioning

confidence: 99%

Scombroid poisoning: A review

Hungerford

2010

Toxicon

413

294

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Scombroid poisoning, also called histamine fish poisoning, is an allergy-like form of food poisoning that continues to be a major problem in seafood safety. The exact role of histamine in scombroid poisoning is not straightforward. Deviations from the expected dose-response have led to the advancement of various possible mechanisms of toxicity, none of them proven. Histamine action levels are used in regulation until more is known about the mechanism of scombroid poisoning. Scombroid poisoning and histamine are correlated but complicated. Victims of scombroid poisoning respond well to antihistamines, and chemical analyses of fish implicated in scombroid poisoning generally reveal elevated levels of histamine. Scombroid poisoning is unique among the seafood toxins since it results from product mishandling rather than contamination from other trophic levels. Inadequate cooling following harvest promotes bacterial histamine production, and can result in outbreaks of scombroid poisoning. Fish with high levels of free histidine, the enzyme substrate converted to histamine by bacterial histidine decarboxylase, are those most often implicated in scombroid poisoning. Laboratory methods and screening methods for detecting histamine are available in abundance, but need to be compared and validated to harmonize testing. Successful field testing, including dockside or on-board testing needed to augment HACCP efforts will have to integrate rapid and simplified detection methods with simplified and rapid sampling and extraction. Otherwise, time-consuming sample preparation reduces the impact of gains in detection speed on the overall analysis time.

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Section: Laboratory Methods For Histamine and Related Biogenic Aminesmentioning

confidence: 99%

Scombroid poisoning: A review

Hungerford

2010

Toxicon

413

294

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“…In contrast to many of the other more potent seafood toxins, the relatively high action levels established for histamine in fish allow for its detection by a variety of different approaches ranging from simple and inexpensive thin layer chromatography (TLC) procedures to resource-intensive and more powerful liquid chromatography-mass spectrometry (LC-MS) methods (Hungerford, 2010). Most of the histamine separation methods applied in fish use reversed-phase high performance liquid chromatography (HPLC) with detection schemes based on pre-column derivatization (Mietz and Karmas, 1978; Hui and Taylor, 1983; Malle et al, 1996) or post-column derivatization (Glória et al, 1999; Brillantes and Samosorn, 2001) to produce fluorescent products or strong chromophores, but direct UV detection of histamine imidazole ring has also been applied (Shakila et al, 2001; Cinquina et al, 2004b). Other popular separation-based methods include ion chromatography (Cinquina et al, 2004a), capillary electrophoresis (Zhang and Sun, 2004), paper electrophoresis (Sato et al, 2002, 2006), TLC (Bajc and Gacnik, 2009), and gas chromatography-mass spectrometry (Marks and Anderson, 2006).…”

Section: Analytical Methods For Bas Detectionmentioning

confidence: 99%

Biogenic Amines in Raw and Processed Seafood

Visciano¹,

Schirone²,

Tofalo³

et al. 2012

Front. Microbio.

168

122

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The presence of biogenic amines (BAs) in raw and processed seafood, associated with either time/temperature conditions or food technologies is discussed in the present paper from a safety and prevention point of view. In particular, storage temperature, handling practices, presence of microbial populations with decarboxylase activity and availability of free amino acids are considered the most important factors affecting the production of BAs in raw seafood. On the other hand, some food technological treatments such as salting, ripening, fermentation, or marination can increase the levels of BAs in processed seafood. The consumption of high amount of BAs, above all histamine, can result in food borne poisoning which is a worldwide problem. The European Regulation established as maximum limits for histamine, in fishery products from fish species associated with high histidine amounts, values ranging from 100 to 200 mg/kg, while for products which have undergone enzyme maturation treatment in brine, the aforementioned limits rise to 200 and 400 mg/kg. Preventive measures and emerging methods aiming at controlling the production of BAs are also reported for potential application in seafood industries.

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“…15 (1) 2020, 1-9 and incubated at 37°C for 24 h. Counts were converted to log CFU/ml. Histamine concentration in TSBH and TFIB media was determined by thin-layer chromatography (TLC) silica gel plates (60F254, Merck, Germany) based on the method of Bajc & Gaènik (2009). Approximately 1.0 µl sample or histamine standard solution was spotted on plates.…”

Section: Effect Of Temperature On Growth Rate Of Klebsiella Sp Ck02 mentioning

confidence: 99%

Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures

Dityanawarman

Dewi²,

Ratnawati³

et al. 2020

Squalen Bull. Marine Fisheries Postharvest Biotech.

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One of an important quality parameter in tuna is the level of histamine content. The contamination of histamine in tuna is mainly due to the activity of histidine decarboxylase produced by the bacteria. A rapid growth of histamine producing bacteria is correlated with the practice of temperature abuse during handling. This study aimed to develop predictive growth modeling of two histamine-producing bacteria in the function of temperature. The growth and histamine production of Klebsiella sp. CK02 and Morganella morganii ATCC 25830 at various temperatures were measured in tryptic soy broth histidine (TSBH) and tuna fish infusion broth (TFIB) growth media. Broths were incubated at 4°C and 15°C for 7 days, and at 30°C and 40°C for 24 hours. The Baranyi and Roberts model was used with DMFit to determine primary growth kinectics, and the Ratkowsky square root model to describe bacterial growth rate as a function of temperature. Histamine production was enumerated by the apparent yield factor (pYhis/CFU) value. Growth rate increased with temperature, with a maximum rate at 40°C for Klebsiella sp. CK02 (0.740 log CFU/h) and M. morganii (0.578 log CFU/h). The Tmin for Klebsiella sp. CK02 in TFIB was -8.9°C, indicating better survival in low storage temperature, compare to M. morganii ATCC 25830. In addition, Klebsiella sp. CK02 produced a lower pYhis/CFU at 15 and 30°C compared to M. morganii ATCC 25830.

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Densitometric TLC analysis of histamine in fish and fishery products

Cited by 12 publications

References 18 publications

Scombroid poisoning: A review

Scombroid poisoning: A review

Biogenic Amines in Raw and Processed Seafood

Growth Rate and Histamine Production of Klebsiella sp. CK02 Isolated from Skipjack Tuna Compared with Morganella morganii ATCC 25830 at Various Incubation Temperatures

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