Histamine content in selected production stages of fish products

Abstract

Introduction Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Material and Methods Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Results Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. Conclusion The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.

Chemical and Microbiological Characteristics of Sei-Pindang Tuna Fish

“…Tuna fish histamine levels are 21.1 mg N/100 g (Ariyani et al, 2004). Madejska et al, (2022) reported that smoked fish has lower histamine levels than fresh fish. Smoking fish can delay the formation of histamine in fish products (Madejska et al,2022).…”

“…Madejska et al, (2022) reported that smoked fish has lower histamine levels than fresh fish. Smoking fish can delay the formation of histamine in fish products (Madejska et al,2022). Consumption of fish containing more than 100 mg/100 g of histamine can cause illness with cardiovascular symptoms (body spinning, urticaria, hypotension, and dizziness), gantroenteritis (stomach spasms, diarrhea, and vomiting), and neurological (pain and paraesthesiae) (Mc Lauchin.…”

Якість І Безпечність Консервів Із Тунця, Що Реалізуються В М. Київ

“…Anna Madejska [16] провела дослідження вмісту гістаміну в 133 зразках сирої риби, 76 зразках копченої риби, 54 -риби в розсолі, 39 -рибних консервів і 18 -інших продуктів. Гістамін виявлено у 55 (17,2 %) із 320 досліджених проб, у тому числі у 8 зразках сирої риби (понад 100 мг/кг).…”