<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...

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

Article Category: Review article

Data publikacji: 02 gru 2021

Zakres stron: 483 - 486

Otrzymano: 29 kwi 2021

Przyjęty: 22 lis 2021

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

Słowa kluczowe
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.

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

Article Category: Review article

Data publikacji: 02 gru 2021

Zakres stron: 483 - 486

Otrzymano: 29 kwi 2021

Przyjęty: 22 lis 2021

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

Słowa kluczowehistamine, 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.

Słowa kluczowe
histamine, fish, fish products, histamine fish poisoning, chromatography