<abstract xmlns="http://www.w3.org/1999/xhtml">
<sec id="j_jvetres-2022-0063_s_005"><h3>Introduction</h3><p>Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish.</p></sec>
<sec id="j_jvetres-2022-0063_s_006"><h3>Material and Methods</h3><p>Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector.</p></sec>
<sec id="j_jvetres-2022-0063_s_007"><h3>Results</h3><p>Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit.</p></sec>
<sec id="j_jvetres-2022-0063_s_008"><h3>Conclusion</h3><p>The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.</p></sec>
</abstract>

IntroductionHistamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish.
Material and MethodsRaw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector.
ResultsHistamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit.
ConclusionThe obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.

Histamine content in selected production stages of fish products

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Histamine content in selected production stages of fish products"}

IntroductionHistamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine...

Histamine content in selected production stages of fish products

Online veröffentlicht: 07. Nov. 2022

Seitenbereich: 599 - 604

Eingereicht: 31. Mai 2022

Akzeptiert: 27. Okt. 2022

DOI: https://doi.org/10.2478/jvetres-2022-0063

Schlüsselwörter
histamine, fish products, HPLC-DAD, food safety

© 2022 A. Madejska et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Histamine content in selected production stages of fish products

Online veröffentlicht: 07. Nov. 2022

Seitenbereich: 599 - 604

Eingereicht: 31. Mai 2022

Akzeptiert: 27. Okt. 2022

DOI: https://doi.org/10.2478/jvetres-2022-0063

Schlüsselwörterhistamine, fish products, HPLC-DAD, food safety

© 2022 A. Madejska et al. published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
histamine, fish products, HPLC-DAD, food safety