Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study-Reference-Cited by-同舟云学术

Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

Published:2020-01-16 Issue:2 Volume:83 Page:241-248
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

CICERO ANTONELLO¹,CAMMILLERI GAETANO¹,GALLUZZO FRANCESCO GIUSEPPE¹,CALABRESE ILARIA¹,PULVIRENTI ANDREA²,GIANGROSSO GIUSEPPE¹,CICERO NICOLA³,CUMBO VALENTINA¹,VELLA ANTONIO¹,MACALUSO ANDREA¹,FERRANTELLI VINCENZO¹

Affiliation:

1. Istituto Zooprofilattico Sperimentale della Sicilia “A. Mirri,” Via Gino Marinuzzi 3, 90129, Palermo, Italy (ORCID: https://orcid.org/0000-0001-9262-116X [F.G.G.])

2. Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy

3. Dipartimento Biomorf, Università di Messina, V.le Annunziata, Pan Lab, 98122 Messina, Italy

Abstract

ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg−1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg−1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/83/2/241/2402300/i0362-028x-83-2-241.pdf

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