Histamine in fish

The number of occurrences of histamine poisoning due to cheese is second only to that for fish (Ordonez et al., 1997 Stratton et al., 1991). The U.S. and the EC have set maximum limits for histamine in fish, but not for cheese. Spanjer... 

The threshold toxic dose for histamine in foods is not precisely known. Estimates are difficult to acquire from outbreaks of histamine poisoning because of the variability in histamine content in the fish (1,65). Simidu and Hibiki ( ) estimated the threshold toxic dose for histamine in fish to be approximately 60 mg/100 g, but their methods were not terribly precise. Based on experience acquired in the investigation of hundreds of scombroid poisoning incidents, the U.S. Food and Drug Administration recently established 50 mg/100 g as the hazard action level for histamine in tuna. They have not yet established regulatory limits for histamine in other fish or cheese. 

Until the role of the potentiators can be more completely elucidated, it may be premature to establish regulatory limits for histamine in fish or other foods on the basis of health hazards. 

Because amine formation in fish muscle and other foods usually results from bacterial growth with concomitant production of a bacterial decarboxylase, this paper will concentrate on the mechanisms of bacterial decarboxylation and factors influencing the production and activity of the enzymes. Also, because of the overall scope of the subject, the availability of excellent reviews on bacterial decarboxylation (2, 3) and the public health importance of histamine in fish and fishery products, this paper will primarily be limited to a discussion of histidine decarboxylase (EC 4.1.1.22) and the formation of histamine in fish muscle. 

Relationship of Bacterial Histidine Decarboxylase Production to Histamine Formation. Many studies have been completed with the objective of understanding factors such as storage time and temperature that influence production of histamine in fish. The majority of the investigations have considered only the histamine content of the product, and, consequently, only limited information is available concerning the relationship of histidine decarboxylase formation by the microflora to histamine build-up. 

Vidal-Carou, M.C., Veciana-Nogues, M.T., Marine-Eont, A. (1990b). Spectrofluorometric determination of histamine in fish and meat products. J. Assoc. Anal. Chem., 73, 565-567. 

Lerke et al (1983) developed a rapid screening method to detect histamine in fish. The qualitative procedure uses a two-step sequential enzyme system. In the first step, the enzyme diamine oxidase catalyzes the breakdown of histamine with production of hydrogen peroxide. Detection of hydrogen peroxide is then performed by the formation of crystal violet from the leuco base in the presence of peroxidase at 596 nm. The method could be used to detect histamine in raw or heat-processed fish. Later, Lopez-Sabater et al (1993) modified the procedure to achieve histamine quantification. Further modification of the Lerke method by Rodriguez-... 

Lopez-Sabater, E. I., Rodriguez-Jerez, J. J., Roig-Sagues, A. X., and Mora-Ventura, M. T. (1993). Determination of histamine in fish using an enzymic method. Food Addit. Contam. 10(5), 593-602. 

Walters, M. J. (1984). Decomposition and filth in foods—Determination of histamine in fish by liquid chromatography with post-column reaction and fluorometric detection. J. Assoc. Anal. Chem. 67(6), 1040-1043. 

The first FIA method for the determination of histamine in fresh and canned fish, tuna, mackerel, and mahi-mahi was developed in 1990 by Hungerford et al. (1990). This system was based on the AOAC method for determining histamine in fish, by means of the reaction of histamine/OPA used to determine this and other amines with detection by fluorescence. The reaction of the OPA with histamine takes place in the manifold during transportation of the reagents. 

FIGURE 35.2 Flow injection analysis (FIA) system for the determination of histamine in fish and biological samples (PI, P2, P3 pumps Rl, R2 reactors). (Adapted from Hungerford, J. M. et al. 1990. Anal. Ghent. 62 1971-1976.)... 

Perez, S., BartroK, J., Fabregas, E., 2013. Amperometric biosensor for the determination of histamine in fish samples. Food Chem. 141, 4066—4072. 

Histamine dehydrogenase modified glassy carbon electrode 20 pM-0.6 mM 100 pM Noted interfering response caused from ascorbate was fully removed by using continuous flow column electrolytic method. Proof of concept demonstrated through determination of histamine in fish samples 128... 

Patange SB, Mukundan MK, Kumar KA (2005) A simple and rapid method for colorimetric determination of histamine in fish flesh. Food Control 16 465 72... 

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