Identification of Histamine in Fish and Fish Products in Poland During 2014–2018

• Published in: Journal of Veterinary Research
• Main Authors: Pawul-Gruba, Marzena, Osek, Jacek
• Format: Text
• Language: English
• Published: Sciendo 2021
• Subjects: Review Article; Atlantic salmon
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775728/; http://www.ncbi.nlm.nih.gov/pubmed/35112003; https://doi.org/10.2478/jvetres-2021-0066

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.