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Occurrence of Histamine in Canned Fish Samples (Tuna, Sardine, Kilka, and Mackerel) From Markets in Tehran Publisher Pubmed



Peivastehroudsari L1, 2, 3 ; Rahmani A4 ; Shariatifar N1 ; Tajdaroranj B6 ; Mazaheri M5 ; Sadighara P1 ; Khaneghah AM7
Authors
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Authors Affiliations
  1. 1. Food Safety and Hygiene Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Halal Research Center of IRI, Food and Drug Administration, Tehran, Iran
  4. 4. Department of Food and Agriculture, Karaj, Iran
  5. 5. Department of Biology Research, Iran Secretariat of CCCF and CCGP, Faculty of Food and Agriculture, Standard Research Institute, Karaj, Iran
  6. 6. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  7. 7. Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Caixa Postal 6121, Campinas, Sao Paulo, CEP 13083-862, Brazil

Source: Journal of Food Protection Published:2020


Abstract

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. Copyright ©, International Association for Food Protection
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