Histamine in fish and fish products: An 8-year survey. Follow up and official control activities in the Abruzzo region (Central Italy)

Annunziata, Loredana; Schirone, Maria; Campana, Guido; Massis, Maria Rosaria De; Scortichini, Giampiero; Visciano, Pierina

doi:10.1016/j.foodcont.2021.108651

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…From 2011 to 2015, RASFF counted 190 notifications (10.2% of the fish and fish products notifications) due to histamine, mainly involving these same fish species (D’Amico et al ., 2018 ). A recent eight-year survey of follow-up and official control activities on histamine in fish products in the Abruzzo region (Central Italy) found that 5.9% of the examined batches resulted in non-compliant, with tunas, anchovies, sardines, and mackerels as involved species (Annunziata et al ., 2022 ). Several notifications (n=11; 5.9%) in this product category were also related to parasitic infections, especially Anisakis spp.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021

Giusti,

Galgani,

Barontini

et al. 2024

Ital J Food Safety

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The original notifications (n=1355) managed by the Rapid Alert System for Food and Feed of the Tuscany region in the seven-year period 2015-2021 were analyzed. 68.9% of them were classified as alert notifications, and they mostly originated (56.3%) from official controls on the market, followed by the company's own checks (29.1%). Italy was the most represented notifying country (73.3%) and the most represented country of origin of the notified products (64.5%). Out of the 28 considered food categories, “fish and products thereof” (F), “cereals and bakery products” (C), “bivalve mollusks and products thereof” (B), and “meat and meat products (other than poultry)” (M) were the most notified. F were especially notified for the presence of heavy metals (45.7%), C for undeclared allergens (32.1%), B for microbial contaminants (Escherichia coli, 49.6%), and M for pathogenic microorganisms (55.9%), mostly Salmonella spp. and Listeria monocytogenes. This study provides an updated framework for the main food safety issues at the regional level. The Rapid Alert System for Food and Feed should be periodically analyzed to evaluate historical trends and emerging or poorly known hazards. This is especially important for the planning of official control activities and the prevention of risks through the food supply chain.

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Section: Resultsmentioning

confidence: 99%

Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021

Giusti,

Galgani,

Barontini

et al. 2024

Ital J Food Safety

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“…Some studies showed that histamine is usually not detected or identified only at low levels in fresh fish and fish products (24,29). Nevertheless, the inferior hygiene as raw fish is handled and/or hygienically insufficient processing of ready-to-eat fish products can result in a high histamine content (1,25). It was identified in Spain where 657 mg/kg of histamine was detected in canned fish (11).…”

Section: Discussionmentioning

confidence: 99%

“…There are many factors affecting histamine formation in fish, such as the quality of raw materials, production technology, storage conditions and the presence of bacteria producing decarboxylases (9,20,22). Improper conditions during storage, transport and processing of fish after harvest are the most common causes of histamine production (1,29). Compliance with hygiene rules and maintenance of the appropriate temperature at each stage of production and distribution are necessary to avoid or limit the formation of histamine (10).…”

Section: Introductionmentioning

confidence: 99%

Histamine content in selected production stages of fish products

Madejska

Pawul-Gruba

Osek

2022

Journal of Veterinary Research

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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.

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Occurrence of Biogenic and Other Hazardous Amine in Foods

Özoğul¹,

Özoğul²

2024

Encyclopedia of Food Safety

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Histamine in fish and fish products: An 8-year survey. Follow up and official control activities in the Abruzzo region (Central Italy)

Cited by 6 publications

References 21 publications

Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021

Analysis of the original notifications in the Tuscany region “Rapid Alert System for Food and Feed” in the seven-year period 2015-2021

Histamine content in selected production stages of fish products

Occurrence of Biogenic and Other Hazardous Amine in Foods

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