A review on analytical techniques for quantitative detection of histamine in fish products

Koo, Pooi-Ling; Lim, Gin-Keat

doi:10.1016/j.microc.2023.108499

Cited by 14 publications

(2 citation statements)

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“…Thus, it is important to rapidly identify the level of histamine and correlate it with the level of bacterial contamination in food products. Extraction of histamine from the complex food matrix has been classically performed via solid phase/liquid-liquid extraction [9][10][11][12] or solid/liquid phase microextraction [13,14] to remove the interferents and the impurities. But the extraction step presents several disadvantages such as tedious steps, large sample and organic solvent volumes, low selectivity and reproducibility, and environmental pollution [9].…”

Section: Introductionmentioning

confidence: 99%

“…Extraction of histamine from the complex food matrix has been classically performed via solid phase/liquid-liquid extraction [9][10][11][12] or solid/liquid phase microextraction [13,14] to remove the interferents and the impurities. But the extraction step presents several disadvantages such as tedious steps, large sample and organic solvent volumes, low selectivity and reproducibility, and environmental pollution [9]. The most popular methods for detection and quantification of histamine, following extraction, are high-performance liquid chromatography (HPLC) [15], liquid chromatography coupled with mass spectrometry (LC-MS) [16], absorbance [17], and fluorometry [18,19].…”

Section: Introductionmentioning

confidence: 99%

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Spectro-Electrochemical Properties of A New Non-Enzymatic Modified Working Electrode Used for Histamine Assessment in the Diagnosis of Food Poisoning

Iordache,

Zubarev

et al. 2023

Foods

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We successfully prepared a non-enzymatic sensor based on a graphene-thiophene composite for histamine detection. The self-assembling properties of the thiophene onto Au support and the high electrical conductivity of graphene encouraged the choice of this type of composite. The composite was deposited via electrochemical polymerization onto the Au layer of a screen-printed microelectrode. The electropolymerization and electrochemical detection of histamine were both achieved by cyclic voltammetry. Two types of electrolytes were used for the electrochemical detection: (a) phosphate buffer solution (PBS), which showed low-intensity redox peaks for histamine; and (b) trichloroacetic acid (TCA) 0.01 M, which showed improved results over PBS and did not damage the microelectrode. For the concentration range of 100–200 mg/kg, the sensor shows a linear regression pattern for the oxidation peak fitted on the equation Ipa = 123.412 + 0.49933 ×x, with R2 = 0.94178. The lowest limit of detection was calculated to be 13.8 mg/kg and the limit of quantification was calculated at 46 mg/kg. These results are important since by monitoring the amount of histamine in a food product, early onset of spoilage can be easily detected, thus reducing foodborne poisoning and food waste (by recycling products that are still edible).

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