J Food Prot. 2020 Jan;83(1):136-141. doi: 10.4315/0362-028X.JFP-19-288.
US FDA raja sallitulle histamiinille elintarvikeessa : 50 mg /kg.
- Tuna in oil with vegetables Tonnikala öljyssä , vihanneksia
- Tuna in brine , Tonnikala suolaliemessä
- Kilka in oil, Kilohaili öljyssä
- Sardine in oil, Sardiini öljyssä
- Mackerel in oil , Makrilli öljyssä
Occurrence of Histamine in Canned Fish Samples (Tuna, Sardine, Kilka, and Mackerel) from Markets in Tehran. Peivasteh-Roudsari L1,2,3, Rahmani A4, Shariatifar N1, Tajdar-Oranj B5, Mazaheri M6, Sadighara P1, Khaneghah AM7.
1 Food Safety and Hygiene Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
2 Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran.
3 Halal Research Center of IRI, Food and Drug Administration, Tehran, Iran.
4 Department of Food and Agriculture, Standard Research Institute, Karaj, Iran.
5 Department of Biology Research and Iran Secretariat of CCCF & CCGP, Faculty of Food & Agriculture, Standard Research Institute, Karaj, Iran.
6 Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology and National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
7 Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Caixa Postal 6121, CEP 13083-862, Campinas, São Paulo, Brazil (ORCID: https://orcid.org/0000-0001-5769-0004 [A.M.K.]).
Food poisoning is one of the most addressed health issues and has raised notable concerns. Histamine is the biogenic amine responsible for scombroid poisoning, which is due to the histidine decarboxylation by bacterial decarboxylases in various types of fish and fish products. The present investigation was conducted to measure the concentration of histamine in canned fish samples of tuna in oil (n = 18), tuna in oil with vegetables (n = 15), tuna in brine (n = 9), kilka in oil (n = 9), sardine in oil (n = 3), and mackerel in oil (n = 6) collected from markets in Tehran, Iran. Histamine concentrations were determined with a high-performance liquid chromatography device equipped with a UV detector. For method validation, the correlation coefficient (R2), recovery percentage, relative standard deviation for repeatability, limit of detection, and limit of quantification were 0.99, 82%, 1.3%, 1.5 mg/kg, and 5 mg/kg, respectively. Histamine was detected in 46.6% of the samples, and 18.3% of samples exceeded the histamine limit stipulated by the U.S. Food and Drug Administration (50 mg/kg). The overall mean histamine concentration was 17.36 ± 15.44 mg/kg, with a range of 0 to 88 mg/kg. A significant difference in histamine concentration was found between canned tuna in oil and canned tuna in brine (P < 0.05).
However, no significant difference in histamine concentration was found among samples of canned tuna in brine, canned sardine in oil, canned kilka in oil, and canned mackerel in oil. Because of the high histamine concentrations detected in some brands of Iranian canned tuna, precise control programs, hazard analysis critical control point systems, and good hygiene practices should be implemented.
KEYWORDS: Canned fish; Histamine; Kilka; Mackerel; Sardine; Tuna
- Skombroidista ruokamyrkytystä
havaitaan joskus SCOMBRIDAE- kalaperheestä.
SCOMBRIDAE- alaperheiksi katsotaan:
makrilli, SCOMBER SCOMBRUS, mackerel. makrill
Scomberomorini: Espanjalaiset makrillit
Sardini: Boniti. Atlantin bonito SARDA SARDA
Thunnini : Tonnikalat.
tonnikala, THUNNUS THYNNUS, Bluefin tuna, tonfisk
- MuistiiN 13.1. 2019