Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods

  • Luigi Crobu Department of Veterinary Medicine, University of Sassari, Italy.
  • Alessandro Graziano Mudadu Veterinary Public Health Institute of Sardinia, Sassari, Italy.
  • Rita Melillo Veterinary Public Health Institute of Sardinia, Sassari, Italy.
  • Giovanni Luigi Pais Department of Veterinary Medicine, University of Sassari, Italy.
  • Domenico Meloni | dmeloni@uniss.it Department of Veterinary Medicine, University of Sassari, Italy.

Abstract

Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. 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 tuna. In this study we have applied a rapid screening method to determine the presence of histamine in canned tuna marketed in Sardinia (Italy). A total of 165 samples of canned tuna 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 (as amended). The HistaSure™ kit was confirmed as a rapid screening method for the presence of histamine in canned tuna.

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References

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Published
2021-07-01
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Short Communications
Keywords:
Histamine, canned tuna, food safety, screening, rapid methods
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How to Cite
1.
Crobu L, Mudadu AG, Melillo R, Pais GL, Meloni D. Qualitative determination of histamine in canned yellowfin tuna (<em>Thunnus albacares</em&gt;) marketed in Sardinia (Italy) by rapid screening methods. Ital J Food Safety [Internet]. 2021Jul.1 [cited 2021Sep.25];10(2). Available from: https://www.pagepressjournals.org/index.php/ijfs/article/view/9379

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