<abstract xmlns="http://www.w3.org/1999/xhtml">

<sec id="j_jvetres-2021-0066_s_005"><h3>Introduction</h3>
<p>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.</p></sec>
<sec id="j_jvetres-2021-0066_s_006"><h3>Material and Methods</h3>
<p>A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (<xref ref-type="bibr" rid="j_jvetres-2021-0066_ref_016">16</xref>) were analysed by high-performance liquid chromatography with diode array detection.</p></sec>
<sec id="j_jvetres-2021-0066_s_007"><h3>Results</h3>
<p>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.</p></sec>
<sec id="j_jvetres-2021-0066_s_008"><h3>Conclusion</h3>
<p>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.</p></sec>
</abstract>

Introduction
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.
Material and Methods
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.
Results
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.
Conclusion
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.

Identification of histamine in fish and fish products in Poland during 2014–2018

Journal of Veterinary Research

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

Introduction
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...

Species	Number of samples tested	Number (%) of positive samples	Range (mg/kg)
Smoked fish

Atlantic mackerel	17	11 (64.7)	4.1–41.1
Atlantic salmon	16	5 (31.3)	3.8–39.5
European sprat	14	11 (78.6)	20.1–125.8
Rainbow trout	13	1 (7.7)	3.5
Atlantic halibut	13	1 (7.7)	8.9
Atlantic wolffish	5	2 (40)	9.7, 3.7
Atlantic cod	16	0	-
Atlantic herring	7	0	-
Other¹⁾	6	0	-
Total	107	31 (29.0)	3.5–125.8

Canned fish

Atlantic mackerel	9	3 (33.3)	3.4–14.0
European sprat	19	3 (15.8)	4.8–17.0
Bonito	13	4 (30.8)	4.2–17.0
(Katsuwonus pelamis)
Atlantic herring	9	1 (11.1)	4.6
Total	50	11 (22)	3.4–17.0

Marinated fish

Atlantic herring	16	15 (93.8)	4.2–122

Species	Number of samples tested	Number (%) of positive samples	Range (mg/kg)
European sprat	31	13 (41.9)	4.0–23.8
(Sprattus sprattus)
Atlantic cod	36	9 (25)	5.0–12.3
(Gadus morhua morhua)
Atlantic salmon	34	8 (23.5)	3.6–156.4
(Salmo salar)
Atlantic herring	32	2 (6.25)	8.0, 42.5
(Clupea harengus)
Alaska pollock	12	2 (16.7)	11.3, 3.4
(Theragra chalcogramma)
Yellowfin sole	8	1 (12.5)	7.07
(Limanda aspera)
Atlantic mackerel	23	0	-
(Scomber scombrus)
Rainbow trout	20	0	-
(Oncorhynchus mykiss)
European hake	10	0	-
(Merluccius merluccius)
Torpedo scad (Megalaspis cordyla)	7	0	-
Flounder	6	0	-
(Platichthys flesus)
Other¹⁾	29	0	-

Total	248	35 (14.1)	3.4-156.4

Identification of histamine in fish and fish products in Poland during 2014–2018

Article Category: Review article

Publicado en línea: 02 dic 2021

Páginas: 483 - 486

Recibido: 29 abr 2021

Aceptado: 22 nov 2021

DOI: https://doi.org/10.2478/jvetres-2021-0066

Palabras clave
histamine, fish, fish products, histamine fish poisoning, chromatography

© 2021 M. Pawul-Gruba, J. Osek. published by Sciendo

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

The content of histamine in smoked, canned and marinated fish

The content of histamine in raw fish

Identification of histamine in fish and fish products in Poland during 2014–2018

Article Category: Review article

Publicado en línea: 02 dic 2021

Páginas: 483 - 486

Recibido: 29 abr 2021

Aceptado: 22 nov 2021

DOI: https://doi.org/10.2478/jvetres-2021-0066

Palabras clavehistamine, fish, fish products, histamine fish poisoning, chromatography

© 2021 M. Pawul-Gruba, J. Osek. published by Sciendo

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

The content of histamine in smoked, canned and marinated fish

The content of histamine in raw fish

Palabras clave
histamine, fish, fish products, histamine fish poisoning, chromatography