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Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods
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 pr...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
PAGEPress Publications, Pavia, Italy
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8273629/ https://www.ncbi.nlm.nih.gov/pubmed/34322399 http://dx.doi.org/10.4081/ijfs.2021.9379 |
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author | Crobu, Luigi Mudadu, Alessandro Graziano Melillo, Rita Pais, Giovanni Luigi Meloni, Domenico |
author_facet | Crobu, Luigi Mudadu, Alessandro Graziano Melillo, Rita Pais, Giovanni Luigi Meloni, Domenico |
author_sort | Crobu, Luigi |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8273629 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | PAGEPress Publications, Pavia, Italy |
record_format | MEDLINE/PubMed |
spelling | pubmed-82736292021-07-27 Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods Crobu, Luigi Mudadu, Alessandro Graziano Melillo, Rita Pais, Giovanni Luigi Meloni, Domenico Ital J Food Saf Short Communication 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. PAGEPress Publications, Pavia, Italy 2021-07-01 /pmc/articles/PMC8273629/ /pubmed/34322399 http://dx.doi.org/10.4081/ijfs.2021.9379 Text en ©Copyright: the Author(s) https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Short Communication Crobu, Luigi Mudadu, Alessandro Graziano Melillo, Rita Pais, Giovanni Luigi Meloni, Domenico Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title | Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title_full | Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title_fullStr | Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title_full_unstemmed | Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title_short | Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods |
title_sort | qualitative determination of histamine in canned yellowfin tuna (thunnus albacares) marketed in sardinia (italy) by rapid screening methods |
topic | Short Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8273629/ https://www.ncbi.nlm.nih.gov/pubmed/34322399 http://dx.doi.org/10.4081/ijfs.2021.9379 |
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