Identification of histamine in fish and fish products in Poland during 2014–2018
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 investi...
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Walter de Gruyter GmbH
2021
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Online Access: | http://dx.doi.org/10.2478/jvetres-2021-0066 https://www.sciendo.com/pdf/10.2478/jvetres-2021-0066 |
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crdegruyter:10.2478/jvetres-2021-0066 2024-06-23T07:51:23+00:00 Identification of histamine in fish and fish products in Poland during 2014–2018 Pawul-Gruba, Marzena Osek, Jacek 2021 http://dx.doi.org/10.2478/jvetres-2021-0066 https://www.sciendo.com/pdf/10.2478/jvetres-2021-0066 en eng Walter de Gruyter GmbH http://creativecommons.org/licenses/by-nc-nd/3.0 Journal of Veterinary Research volume 65, issue 4, page 483-486 ISSN 2450-8608 journal-article 2021 crdegruyter https://doi.org/10.2478/jvetres-2021-0066 2024-06-04T05:49:40Z 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. Article in Journal/Newspaper Atlantic salmon De Gruyter Journal of Veterinary Research 65 4 483 486 |
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Open Polar |
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De Gruyter |
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crdegruyter |
language |
English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Pawul-Gruba, Marzena Osek, Jacek |
spellingShingle |
Pawul-Gruba, Marzena Osek, Jacek Identification of histamine in fish and fish products in Poland during 2014–2018 |
author_facet |
Pawul-Gruba, Marzena Osek, Jacek |
author_sort |
Pawul-Gruba, Marzena |
title |
Identification of histamine in fish and fish products in Poland during 2014–2018 |
title_short |
Identification of histamine in fish and fish products in Poland during 2014–2018 |
title_full |
Identification of histamine in fish and fish products in Poland during 2014–2018 |
title_fullStr |
Identification of histamine in fish and fish products in Poland during 2014–2018 |
title_full_unstemmed |
Identification of histamine in fish and fish products in Poland during 2014–2018 |
title_sort |
identification of histamine in fish and fish products in poland during 2014–2018 |
publisher |
Walter de Gruyter GmbH |
publishDate |
2021 |
url |
http://dx.doi.org/10.2478/jvetres-2021-0066 https://www.sciendo.com/pdf/10.2478/jvetres-2021-0066 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Journal of Veterinary Research volume 65, issue 4, page 483-486 ISSN 2450-8608 |
op_rights |
http://creativecommons.org/licenses/by-nc-nd/3.0 |
op_doi |
https://doi.org/10.2478/jvetres-2021-0066 |
container_title |
Journal of Veterinary Research |
container_volume |
65 |
container_issue |
4 |
container_start_page |
483 |
op_container_end_page |
486 |
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1802642458166689792 |