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

Italian Journal of Food Safety

Domenico Meloni¹  Luigi Crobu¹  Giovanni LuigiPais¹  Alessandro Graziano Mudadu²  Rita Melillo² 

[1] Department of Veterinary Medicine, University of Sassari;Veterinary Public Health Institute of Sardinia, Sassari;

关键词: Histamine;    canned tuna;    food safety;    screening;    rapid methods;   

DOI  :  10.4081/ijfs.2021.9379

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown