Identification of histamine in fish and fish products in Poland during 2014–2018

Pawul-Gruba, Marzena; Osek, Jacek

doi:10.2478/jvetres-2021-0066

Cited by 8 publications

(9 citation statements)

References 23 publications

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“…(26). However, in the previous years (2014-2018), this number was much higher at 79 notifications of histamine levels above the regulatory limit in fish and fish products (24). In May 2017 more than 150 people in Spain and 40 in France were affected by histamine intoxication after the consumption of yellowfin tuna (10).…”

Section: Discussionmentioning

confidence: 95%

“…This may be due to improper storage conditions before and during transportation of fish to manufacturers, since there is a greater risk of microbial growth and histamine production in raw fish (19). In previous studies conducted in Poland during 2014-2018, histamine was detected in 21.9% of samples of fish and fish products (24). In marinated fish products (Atlantic herring) this amine was identified in all but one of 16 samples tested, in canned fish in 11 out of 50 samples (22.0%), and in raw fish in 35 out of 248 samples (14.1%).…”

Section: Discussionmentioning

confidence: 99%

“…Although a temperature in the range of 25-30°C is conducive to the formation of histamine, high concentrations of this amine have also been reported in chilled foods (4-10°C) (18,21). 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).…”

Section: Discussionmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Histamine content in selected production stages of fish products

Madejska

Pawul-Gruba

Osek

2022

Journal of Veterinary Research

Self Cite

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“…Histamine, in particular, is a biogenic amine produced in fish as a result of the decarboxylation of histidine amino acids by certain bacteria, notably Morganella morganii and Photobacterium phosphoreum (7) (8). This substance can also form through the decarboxylation of amino acids or the amination and transamination of aldehydes and ketones (9).…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Histamine in Fresh and Processed Fish Sold in Jordanian Market

Sirhan,

AlRashdan,

Al-Ebini

et al. 2024

Jordan j. pharm. sci.

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Food poisoning from histamine, a biogenic amine formed due to the decarboxylation of histidine by bacteria in fish and fish products, has become a pivotal concern in food safety. This study measured the concentration of histamine in various fish products available in the Jordanian market, but manufactured in multiple countries, utilizing an Enzyme-Linked Immunosorbent Assay (ELISA). The ELISA kit and the protocol were provided by Veratox for histamine. Approximately 93.69% of the samples tested positive for the presence of histamine, with levels ranging between 0.317 and 230.41 mg/kg. Solely 0.9% of the samples exceeded the maximum permissible level established by the European Union (EU) and only 4.5% of the fish samples were free of histamine. The Principal Component Analysis (PCA) revealed that the type of fish was the most significant source of variability in histamine concentration, explaining 31.2% of the variability. Conversely, the sample weight accounted for the least variability (only 20.2%), implying that it has little or no effect on the concentration of histamine in the fish samples.

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“…Histidine decarboxylase breaks down histidine into histamine in the skin, gut, and gills of the fish. There are wide range of bacteria that produce histidine decarboxylase including Pseudomonas, Citrobacter, Clostridium, Klebsiella and Morganella morganii (Pawul-Gruba & Osek, 2021). After histamine formed in the meat of fish, it will remain active even after cooking, because histamine is heat stable.…”

Section: Introductionmentioning

confidence: 99%

Chemical Profiling and Histamine Inhibitory Activity Assessment of Merremia Vitifolia and Bidens Pilosa Extracts

Tahya

Karnelasatri

Gaspersz

2023

molekul

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There are two species of plant that grow flourishing all around Indonesia including in Banten and West Java which are Merremia vitifolia and Bidens pilosa. In this study we evaluate how these plants could be potentially used as natural preserver of fish product especially Auxis thazard, to inhibit the histamine formation, and to find out how this activity correlates to the substances in polar extract of B. pilosa flowers and M. vitifolia leaves. Liquid chromatography with tandem mass spectrometry (LC-MS/MS) and gas chromatography-mass spectrometry (GC-MS) were used to identify the substances of the plant’s part extracts. There are 27 chemicals in M. vitifolia extract and 14 chemicals in B. pilosa extract that have been detected. A triglyceride has been detected, isolated, and characterized by FTIR, 1H-NMR and 13C-NMR from n-hexane extract of M. vitifolia supported by LC-MS/MS data. Histamine formation in fish was determined after 30 min treatment with 4-hydroxybenzoic acid solution is around 40 – 51 mg / 100 g of fish, while treatment with M. vitifolia and Bidens pilosa extracts were less than 10 mg / 100 g of fish. This is the indication of high potential of both extract as preserver of fish products. Many of the identified substances have bioactivity like antimicrobial, anticancer, anti-inflammatory, antioxidant, and more, which influence the extracts’ ability to inhibit the formation of histamine in fish.

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Identification of histamine in fish and fish products in Poland during 2014–2018

Cited by 8 publications

References 23 publications

Histamine content in selected production stages of fish products

Histamine content in selected production stages of fish products

Comparative Analysis of Histamine in Fresh and Processed Fish Sold in Jordanian Market

Chemical Profiling and Histamine Inhibitory Activity Assessment of Merremia Vitifolia and Bidens Pilosa Extracts

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