A survey of histamine content in seafood sold in markets of nine countries

Zhihua Tao, Minoru Sato, Hongmei Zhang, Toshiyasu Yamaguchi, Toshiki Nakano

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

Histamine content was investigated in some fresh scombroid fish including tuna (Thunnus spp), mackerel (Scomber Japonicus) etc, and non-scombroid fish including mahi-mahi (Coryphaena hippurus), sardine (Sardina pilchardus), herring (Clupea harengus) etc, and fish products (sauce, dried fish) which came from Fiji, Germany, the Netherlands, Norway, Thailand, Cambodia, the Philippines, Japan and China. Histamine was detected in 35 of the 159 fish samples tested for a detection rate of about 21%. Fish samples exceeding 50 ppm histamine occurred in about 9% of the samples with 5 samples exceeding 500 ppm of which 2 were above 1000 ppm. Fish sold in markets in some countries may cause a histamine risk to consumers while other countries may have the necessary controls in place.

Original languageEnglish
Pages (from-to)430-432
Number of pages3
JournalFood Control
Volume22
Issue number3-4
DOIs
Publication statusPublished - 2011 Mar 1

Keywords

  • Biogenic amines
  • Histamine content
  • Market survey
  • Scombroid fish

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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