Fig. 1
Presence of histamine in the production cycles of canned, marinated, and smoked fish
| Number of samples tested | Content of histamine in fish production stages (mg/kg) | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Samples tested | Raw fish (n = 133) | Brined fish (n = 54) | Final products (n = 133) | Number (%) of positive samples | Raw fish | Brined fish | Final products | ||
| Mackerel in oil | 9 | 9 | 9 | 6 (22.2) | 5.0; 45.0 | 6.7; 26.0 | 16.7; 21.1 | ||
| Sprat in oil | 6 | 6 | 6 | 10 (55.6) | 5.8–34.8 | 4.8–24.9 | 3.9–15.1 | ||
| Sardine in oil | 4 | 4 | 4 | 1 (8.3) | <LOD | <LOD | 4.6 | ||
| Canned fish | Herring in oil | 3 | 3 | 3 | 2 (22.2) | 4.6 | 3.9 | <LOD | |
| Cod liver | 3 | NA | 3 | 5 (83.3) | 77.0; 177.9 | NA | 10.2–12.0 | ||
| Sprat in tomato sauce | 2 | 2 | 2 | 3 (50) | 15.5; 58.6 | <LOD | 8.0 | ||
| Other1 | 12 | 12 | 12 | 0 | - | - | - | ||
| Total | 39 | 36 | 39 | 27 (23.7) | <LOD–177.9 | <LOD–26.0 | <LOD–21.1 | ||
| Atlantic herring | 13 | 13 | 13 | 7 (17.9) | <LOD | 3.9; 13.2 | 3.9–40.1 | ||
| Kashubian-style herring | 2 | 2 | 2 | 1 (16.7) | <LOD | <LOD | 41.4 | ||
| Marinated fish | Herring in salsa | 2 | 2 | 2 | 1 (16.7) | <LOD | <LOD | 10.5 | |
| Jewish-style herring | 1 | 1 | 1 | 1 (33.3) | <LOD | <LOD | 52.9 | ||
| Total | 18 | 18 | 18 | 10 (18.5) | - | <LOD–13.2 | 3.9–52.9 | ||
| Atlantic salmon | 28 | NA | 28 | 9 (16.4) | 8.8–256.1 | NA | 4.3; 12.9 | ||
| Atlantic mackerel | 17 | NA | 17 | 4 (11.8) | 188.2 | NA | 3.8–5.2 | ||
| Atlantic herring | 7 | NA | 7 | 1 (7.1) | 6.8 | NA | <LOD | ||
| Smoked fish | European sprat | 4 | NA | 4 | 3 (37.5) | 4.9; 4.9 | NA | 23.1 | |
| Common warehou | 1 | NA | 1 | 1 (50) | 294.7 | NA | <LOD | ||
| Other2 | 19 | NA | 19 | 0 | - | - | - | ||
| Total | 76 | NA | 76 | 18 (11.8) | 4.9–256.1 | - | <LOD–12.9 | ||
| All-sample total | 320 | 55 (17.0) | <LOD–256.1 | <LOD–26.0 | <LOD–52.9 | ||||