a b s t r a c tHistamine was investigated in fresh and canned tuna in Brazil. Histamine was detected in fresh tuna (3.4%) from the wholesale market, as well as fresh (46.7%) and canned tuna (46.3%) from the retail market. The mean levels were 0.19, 1.30 and 4.41 mg/kg, respectively. Grated canned tuna contained higher levels compared to solid; canned tuna in oil contained more than in water and salt; grated tuna with tomato sauce contained the highest levels. Every sample was in compliance with world legislation. The post catching and commercialization practices of tuna are adequate, warranting good quality tuna.

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Arginine supplementation and synthesis of NO by iNOS are important factors in decreasing bacterial translocation. However, when intestinal permeability was considered, NO had a detrimental role.

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