Determination of histamine in fresh and smoked fish commercially available in Poland

Marzena Pawul-Gruba; Mirosław Michalski; Jacek Osek

doi:10.2478/bvip-2014-0046

.blurhash-client-img { display: none !important; }

Determination of histamine in fresh and smoked fish commercially available in Poland

Journal of Veterinary Research

Volume 58 (2014): Issue 2 (June 2014)

By: Marzena Pawul-Gruba, Mirosław Michalski and Jacek Osek

Open Access

|Jun 2014

Abstract

The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.

References

1. Attaran R.R., Probst F.: Histamine fish poisoning: a common but frequently undiagnosed condition. Emerg Med J 2002, 19, 474-475.10.1136/emj.19.5.474
Search in Google Scholar
2. Bodmer S., Imark C., Kneubühl M.: Biogenic amines in food: histamine and food processing. Inflamm Res 1999, 48, 296-300.10.1007/s000110050463
Search in Google Scholar
3. Chang S.C., Kung H.F., Chen H.C., Lin C.S., Tsai Y.H.: Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning. Food Control 2008, 19, 16-21.10.1016/j.foodcont.2007.01.005
Search in Google Scholar
4. Cieślik I., Migdał W.: Biogenic amines in food. Bromat Chem Toksykol 2011, 44, 1087-1096.
Search in Google Scholar
5. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
Search in Google Scholar
6. Economou V., Brett M., Papadopoulou C., Frillingos S., Nichols T.: Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse. Food Additives Contam 2007, 24, 820-832.10.1080/02652030701278321
Search in Google Scholar
7. Erkan N., Helle N., Ozden O.: The content of biogenic amines in canned fish from Turkish market. Berl Munch Tierarztl Wochenschr 2001, 114, 241-245.
Search in Google Scholar
8. European Food Safety Authority (EFSA): The community summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in the European Union in 2011. EFSA J 2013, 11, 3129.10.2903/j.efsa.2013.3129
Search in Google Scholar
9. FAO/WHO Report: Joint FAO/WHO expert meeting on the public health risk of histamine and other biogenic amines from fish and fishery products. 2012, pp. 14-83.
Search in Google Scholar
10. Hungerford J.: Scombroid poisoning: A review. Toxicon 2010, 56, 231-243.10.1016/j.toxicon.2010.02.006
Search in Google Scholar
11. Karovicova J., Kohajdova Z.: Biogenic amines in food. Chem Pap 2005, 59, 70-79.10.1002/chin.200534338
Search in Google Scholar
12. Kim M.K., Mah J.H, Hwang H.J.: Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chem 2009, 116, 87-95.10.1016/j.foodchem.2009.02.010
Search in Google Scholar
13. Lehane L., Olley L.: Histamine fish poisoning revisited. Int J Food Microbiol 2000, 58, 1-37.10.1016/S0168-1605(00)00296-8
Search in Google Scholar
14. McLauchlin J., Little C.L., Grant K.A., Mithani V.: Scombrotoxic fish poisoning. J Public Health 2005, 28, 61-62.10.1093/pubmed/fdi06316249268
Search in Google Scholar
15. Punakivi K., Smolander M., Niku-Paavola M., Mattinen J., Buchert J.: Enzymatic determination of biogenic amines with transglutaminase. Talanta 2006, 68, 1040-1045.10.1016/j.talanta.2005.06.009
Search in Google Scholar
16. Shalaby A.R.: Significance of biogenic amines to food safety and human health. Food Res Int 1996, 27, 675-690.10.1016/S0963-9969(96)00066-X
Search in Google Scholar
17. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2008. Office for Official Publications of the European Communities, Luxembourg 2009, pp. 26-27.
Search in Google Scholar
18. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2009. Office for Official Publications of the European Communities, Luxembourg 2010, pp. 36-38.
Search in Google Scholar
19. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2010. Office for Official Publications of the European Communities, Luxembourg 2011, pp. 39-41.
Search in Google Scholar
20. The Rapid Alert System for Food and Feed (RASFF). Annual Report 2011. Office for Official Publications of the European Communities, Luxembourg 2012, pp. 29-30.
Search in Google Scholar
21. Tsai Y.H., Kung H.F., Lee G.T., Lin C.Y., Hwang D.F.: Histamine related hygiene qualities and bacteria found in popular commercial scombroid fish fillets in Taiwan. J Food Prot 2004, 67, 407-412.10.4315/0362-028X-67.2.407
Search in Google Scholar
22. Tsai Y.H., Lin C.Y., Cang S.C., Chen S.C., Kung H.F., Wei C.I., Hwang D.F.: Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan. Food Microbiol 2005, 22, 461-467.10.1016/j.fm.2004.11.003
Search in Google Scholar
23. Vosikis V., Papageoropoulou A., Economu V., Frillingos S., Papadopoulou C.: Survey of the histamine content in fish samples randomly selected from the Greek retail market. Food Additives Contam 2008, 1, 122-129.10.1080/0265203080252714724784808
Search in Google Scholar

Articles in this issue

DOI: https://doi.org/10.2478/bvip-2014-0046 | Journal eISSN: 2450-8608

Journal RSS Feed

Language: English

Page range: 301 - 304

Submitted on: Oct 21, 2013

Accepted on: Jun 6, 2014

Published on: Jun 17, 2014

Published by: National Veterinary Research Institute in Pulawy

In partnership with: Paradigm Publishing Services

Keywords:

Related subjects:

Microbiology and virology,

Life sciences, other,

Medicine,

Veterinary medicine

© 2014 Marzena Pawul-Gruba, Mirosław Michalski, Jacek Osek, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 58 (2014): Issue 2 (June 2014)