Identification of Histamine in Fish and Fish Products in Poland During 2014–2018
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...
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ftpubmed:oai:pubmedcentral.nih.gov:8775728 2023-05-15T15:32:20+02:00 Identification of Histamine in Fish and Fish Products in Poland During 2014–2018 Pawul-Gruba, Marzena Osek, Jacek 2021-12-02 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 en eng Sciendo http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775728/ http://www.ncbi.nlm.nih.gov/pubmed/35112003 http://dx.doi.org/10.2478/jvetres-2021-0066 © 2021 M. Pawul-Gruba, J. Osek. published by Sciendo https://creativecommons.org/licenses/by-nc-nd/3.0/This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. CC-BY-NC-ND J Vet Res Review Article Text 2021 ftpubmed https://doi.org/10.2478/jvetres-2021-0066 2022-02-06T01:47:14Z 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. Text Atlantic salmon PubMed Central (PMC) Journal of Veterinary Research 65 4 483 486 |
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English |
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Review Article Pawul-Gruba, Marzena Osek, Jacek Identification of Histamine in Fish and Fish Products in Poland During 2014–2018 |
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Review Article |
description |
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 |
Text |
author |
Pawul-Gruba, Marzena Osek, Jacek |
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 |
Sciendo |
publishDate |
2021 |
url |
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 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
J Vet Res |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775728/ http://www.ncbi.nlm.nih.gov/pubmed/35112003 http://dx.doi.org/10.2478/jvetres-2021-0066 |
op_rights |
© 2021 M. Pawul-Gruba, J. Osek. published by Sciendo https://creativecommons.org/licenses/by-nc-nd/3.0/This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.2478/jvetres-2021-0066 |
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Journal of Veterinary Research |
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65 |
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4 |
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483 |
op_container_end_page |
486 |
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1766362842633601024 |