Determination of histamine in canned mackerel implicated in a food borne poisoning

Tsai, Yung‐Hsiang; Kung, Hsien-Feng; Lee, Tsong-Ming; Chen, Hwi-Chang; Chou, Shin-Shou; Wei, Cheng‐I; Hwang, Deng‐Fwu

doi:10.1016/j.foodcont.2004.06.019

Cited by 96 publications

(51 citation statements)

References 27 publications

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“…This corresponded to an early observation that maximum histidine decarboxylase activity was observed during the late logarithmic phase of bacterial growth (Behling and Taylor 1982). Similarly, we previously demonstrated that high histamine contents were produced in sailfish and milkfish muscle by Enterobacter aerogenes during the late logarithmic phase of growth (Tsai et al 2005b). However, Kim, Price, Morrissey, Field, Wei and An (2002) reported that the highest level of histamine was detected in contaminated fish muscle after M. morganii had reached the stationary phase of The difference between the observations could be due to the use of different histamine producers and fish species in those studies.…”

Section: Resultssupporting

confidence: 75%

“…Since histamine is a competitive inhibitor of the pyruvoyl-dependent enzymes but not of the pyridoxal-5 0 -phosphate-dependent enzymes (Vaaler et al 1986), Gram-negative enteric histamine formers synthesizing pyridoxal-5 0 -phosphate-dependent enzymes are frequently isolated from fish, thus making it possible to accumulate histamine in fish muscle without inhibiting histidine decarboxylase activity. Consequently, these Gram-negative histamine formers can proliferate and synthesize histidine decarboxylase at elevated temperature ([15°C) and lead to histamine accumulation in tuna, sailfish, and milkfish muscles (Kim et al 2002;Tsai et al 2005b). On the other hand, there exits no report on the proliferation and histamine accumulation of Gram-positive histamine formers (such as Staphylococcus spp.)…”

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Histamine formation in flying fish contaminated with Staphylococcus xylosus

et al. 2016

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Histamine is the main causative agent of scombroid poisoning. However, unlike scombroid fish, histamine poisoning due to consumption of flying fish has never been reported. In this study, the white muscle of flying fish had high levels of free histidine at approximately 423.9 mg/100 g, and was inoculated with Staphylococcus xylosus Q2 isolated from dried flying fish at 5.0 log CFU/g and stored at -20 to 35°C to investigate histamine-related quality. The histamine contents quickly increased to higher than 50 mg/100 g in samples stored at 25 and 35°C within 12 h as well as stored at 15°C within 48 h. However, bacterial growth and histamine formation were controlled by cold storage of the samples at 4°C or below. Once the frozen flying fish samples stored at -20°C for 2 months were thawed and stored at 25°C after 24 h, histamine started to accumulate rapidly ([50 mg/100 g of fish). Therefore, flying fish muscle was a good substrate for histamine formation by bacterial histidine decarboxylation at elevated temperatures ([15°C) when it is contaminated with S. xylosus. In conclusion, since the improperly contaminated flying fish muscle with S. xylosus could lead to production of hazardous levels of histamine over time when stored at temperatures [15°C, the flying fish should be stored below 4°C or below to control proliferation of S. xylosus, and TVBN and histamine production.

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confidence: 75%

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Histamine formation in flying fish contaminated with Staphylococcus xylosus

et al. 2016

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“…Although histamine poisoning cases or outbreaks have been reported worldwide for TFPs (Kanki, Yoda, Ishibashi, & Tsukamoto, 2004;Lehane & Olley, 2000;Tsai et al, 2007) many incidents have been claimed to be left unreported (Mah et al, 2009;Mohamed, Simon-Sarkadi, Siliha, El-seedy, & El Badawy, 2009;Tsai et al, 2005). Development of biogenic amines in TFPs occurs at maturation of salting or fermenting stage, poor handling of the raw materials and improper storage conditions.…”

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confidence: 99%

Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

et al. 2011

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“…It should be noted that the time was not considered as an influential factor therefore its value was taken as 40 min, according to the reported in the literature. 15 The response variable was the area of the chromatographic peaks of the BAs.…”

Section: Optimization Of Derivatization Process Of Biogenic Aminesmentioning

confidence: 99%

Central Composite Design to Optimizate the Derivatization Procedure for Analysis of Biogenic Amines by HPLC-UV

Salazar¹,

Castro²

2016

Journal of the Brazilian Chemical Society

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A simple benzoylation procedure was optimized for the biogenic amines derivatization prior to high-performance liquid chromatography determination. The significant factors affecting biogenic amine benzoylation yield were optimized by central composite design (CCD). The obtained optimal conditions resulted in a chromatographic peaks area increase with fewer interferences. Moreover, the efficiency parameters for chromatographic separation of putrescine, histamine and tyramine were determined under optimum operating conditions, which included: capacity factors or retention (k') = 2.5-4.2, selectivity factors (α) > 1 and resolution values (R s ) > 1.5, indicating that the column provided good separation of the analytes. The optimized method was applied in spiked fish samples with standard solutions of putrescine, histamine and tyramine at concentrations of 50, 80 and 50 mg L -1 , respectively, to achieve recovery rates in a range from 90.89 to 96.65% for putrescine; 93.36 to 95.87% for histamine; 86.57 to 93.33% for tyramine, with the relative standard deviation (RSD) less than 4%.

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Determination of histamine in canned mackerel implicated in a food borne poisoning

Cited by 96 publications

References 27 publications

Histamine formation in flying fish contaminated with Staphylococcus xylosus

Histamine formation in flying fish contaminated with Staphylococcus xylosus

Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method

Central Composite Design to Optimizate the Derivatization Procedure for Analysis of Biogenic Amines by HPLC-UV

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