Industrie Alimentari

      Alba 2024    

 

 

COP IA 2024 05

 

INDUSTRIE ALIMENTARI Vol. 63 - MAY 2024

 

CONTENTS

 

5 - Qualitative determination of histamine in canned mackerel (Scomber japonicus-Scomber colias) marketed in Sardinia (Italy) by rapid screening methods
F. Fortunati - L. Crobu - D. Meloni

 

Histamine is produced by the bacterial decar- boxylation of histidine, an ammino acid present in large amount especially in scombroid fish. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its presence has been used as an indicator of the good manufacturing practice and of the preservation state of canned fish. In this study we have applied a rapid screening method to determine the presence of histamine in canned mackerel marketed in Sardinia (Italy). A total of 108 samples of canned mackerel were screened for the qualitative determination of histamine by HistaSure Fish Rapid Test. The results were consistently in agreement with the food safety criteria (<100 mg/kg of histamine) laid down in EC Regulation 2073/2005. The HistaSure kit was confirmed as a rapid screening method for the presence of histamine in canned fish.

 

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