Determination of histamine level in commonly consumed frozen fish in Mauritania

Abstract

The objective of the research was to evaluate the quality of most consumed fish products in Nouakchott-Mauritania, by quantifying histamine levels in frozen marine fish samples to assess the storage conditions and the handling methods for a fish product intended for exportation and local consumption. Histamine levels were determined by HighPerformance Liquid Chromatography with Fluorescence detection (HPLC-FLD) method in 207 samples of frozen different fish species collected from different wholesalers at the Nouakchott fish market. According to the 200 ppm limit required by the FDA, our results showed that 17.77% of samples of non-scombroid fish (Sardinella aurita) analyzed had histamine levels above the limit of 200 ppm, while samples of scombroid fish (Scomber japonicus and Sarda sarda) were all below the limit of 200 ppm. Results showed that more attention should be carried out while handling fishery products from the landing until they are available to consumers to ensure food safety.

Comparative Analysis of Histamine in Fresh and Processed Fish Sold in Jordanian Market

“…Our results are comparable to those found by Learoussy and colleagues, who detected histamine levels ranging from 2.74 to 156.60 mg/kg in commonly consumed frozen fish in Mauritania, collected between January and June 2019 (26).…”