Identification of Histamine in Fish and Fish Products in Poland During 2014-2018.

chromatography fish fish products histamine histamine fish poisoning

Journal

Journal of veterinary research

ISSN: 2450-7393

Titre abrégé: J Vet Res

Pays: Poland

ID NLM: 101696630

Informations de publication

Date de publication:
Dec 2021

Historique:

received: 29 04 2021

accepted: 22 11 2021

entrez: 3 2 2022

pubmed: 4 2 2022

medline: 4 2 2022

Statut: epublish

Résumé

Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014-2018. A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection. Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring. The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.

Identifiants

DOI: 10.2478/jvetres-2021-0066 PMID: 35112003 PMC: PMC8775728

pubmed: 35112003

doi: 10.2478/jvetres-2021-0066

pii: jvetres-2021-0066

pmc: PMC8775728

doi:

Types de publication

Journal Article

Langues

eng

Pagination

483-486

Informations de copyright

Déclaration de conflit d'intérêts

Conflict of Interest Conflict of Interest Statement The authors declare that there is no conflict of interests regarding the publication of this article.

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