Determination of histamine levels in commonly consumed fish in the region of Fez

Mejrhit, Najlae; Azdad, Yousra; Azdad, Ouarda; Aarab, Lotfi

doi:10.1108/bfj-12-2017-0670

Cited by 9 publications

(5 citation statements)

References 25 publications

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“…In literature high levels of histamine in frozen nonscombroid fish species have been also reported by other authors (Auerswald et al, 2006); (Mejrhit et al, 2018). Similar studies have showed a high level of histamine in frozen non scombroid fish type (Pavloc et al, 2019).…”

Section: Histamine Level In Frozen Fishsupporting

confidence: 77%

Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

Learoussy

Tfeil²,

Dartige³

et al. 2022

Emir J Food Agric

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Histamine is a security issue in food safety as an indicator of the freshness of consumed fish product; that is why we aimed in this study to determine the histamine content in 7 fish species (Scomber japonicus; Sarda sarda; Sardinella aurita; S. maderensis; Ethmalosa fimbriata; Pomatomus saltatrix and Trachurus trachurus). Hundred and eight frozen and fresh pelagic of scombroid and non-scombroid species were collected from the Nouakchott fish market (Mauritanian Atlantic coast) in different period of 2020 and 2021. Histamine was quantified by the technique of high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). Histamine was detected in all analyzed fresh and frozen species and varied from 4.21 to 201.60 ppm. All evaluated fresh fish species (S. aurita; S. maderensis; E. fimbriata; P. saltatrix and T. trachurus) were conform to the FAO/WHO and the European commission regulations. Regarding investigated frozen fish species (S. aurita; S. japonicus and S. sarda); the scombroid species (S. japonicus and S. sarda) were all under the set limits; however, even its more likely for scombroid fish to develop histamine, our results showed that histamine exceed the limit in one sample of non-scombroid fish (S. aurita). No significant variation in histamine levels between scombroid and non-scombroid fish species was obtained; thereby, the study showed that fish product commercialized at the Nouakchott fish market have a good quality and safe for human consumption.

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Section: Histamine Level In Frozen Fishsupporting

confidence: 77%

Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

Learoussy

Tfeil²,

Dartige³

et al. 2022

Emir J Food Agric

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“…The study further indicated that canned sardines sold in the northern coastal area of Morocco, corresponding to the current area studied in this work, had the lowest risk with an average histamine content of 2.11 ppm (El Hariri et al, 2017). Mejrhit et al(2018) previously found superior results in fresh Moroccan sardines with a concentration of up to 200 ppm, indicating a significant improvement in hygiene conditions, handling, and awareness-raising of professionals in the sector, as well as the evolution of fishing and processing techniques. The second protocol for fish stored at 10°C…”

Section: The First Protocol For Fish Stored At 0°csupporting

confidence: 61%

The Relationship of Histamine Content in European Pilchard (Sardina pilchardus) with Freshness, Temperature, and Storage Duration

Khatouf,

Dahani,

El Hariri

et al. 2024

WVJ

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Histamine food poisoning, stemming from the consumption of certain histamine-rich fish species, such as tuna, mackerel, European pilchards, and herring, is one of the major public health issues worldwide. The present study aimed to evaluate the histamine content in fresh European pilchard (Sardina pilchardus Walbaum, 1792) of Mehdia, a coastal city in the north of Morocco. Three randomly selected batches of fresh European pilchards, each weighing 20kg, were obtained from different boats upon landing. The evolution of histamine production was monitored every 8 hours for 6 days, with one batch stored at 0°C and the other at 10°C. The organoleptic characteristics were examined considering sensory evaluation according to the rating system of European Council Regulation No. 2406/96 as common marketing standards for certain fishery products and the quality index method (QIM). The histamine content in European pilchard flesh was determined using the fluorometric method. The results indicated that the average histamine content did not exceed 5 ppm during storage at 0°C. The freshness ratings were highest during the first 3 days, corresponding to QIM values of 0 to 10 at 0°C. On days 4 and 5, the freshness ratings were on quality A, corresponding to QIM values of 11 and 12, and on the last day, they were on quality B, corresponding to a QIM value of 15 with preservation of the organoleptic quality. Statistically, a significant correlation was found between the European pilchard’s freshness and the storage duration. In contrast, this correlation between the histamine content and the storage duration was insignificant. At 10°C, the average histamine content exceeded the regulatory limit in force (100 ppm) after 32 hours of storage, and spoilage occurred on day 3. Statistical analysis revealed a strong correlation between the histamine content, storage temperature, the degree of freshness, and the duration of storage. The extra freshness quality index of European pilchard guarantees a very large margin of safety regarding histamine and can be consumed without risk. Keywords: Degree freshness, European pilchard, Histamine, Sardine, Storage, Temperature

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“…Therefore, we could not assess any potential relationships with the histamine levels. Several investigations have found that improper storage and sanitary conditions increase histamine levels in fresh fish samples ( Bilgin and Genccelep, 2015 ; Mejrhit et al, 2018 ; Antonello et al, 2020 ). Elevations of histamine and other biogenic amines can be avoided by following appropriate handling, distribution, storage protocols, and basic hygiene standards.…”

Section: Discussionmentioning

confidence: 99%

Chemical properties indices for nutritional quality evaluation of Nasser Lake fish, Aswan, Egypt

Elbarbary,

Morshdy,

Ghania

et al. 2024

Open Vet J

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Background: Fish is considered an important food because it includes main nutrients (proteins, fats, and ash) and micronutrients (vitamins and minerals). The assessment of fish nutritional content data may offer crucial recommendations regarding freshwater fish consumption and preserving human well-being. Aim: Evaluate the safety and quality properties of Nasser Lake fish, Aswan, Egypt. Methods: A total of 250 samples, 50 of each Nile tilapia, Nile perch, Zander, Catfish, and Elephant-snout, from Nasser Lake, Aswan, Egypt; beheaded, eviscerated, filleted, and minced for determination of proximate analysis, amino acid, fatty acids, minerals and heavy metal, histamine content, cholesterol content, and sensory assessment. Results: The proximate analysis showed that all the samples examined were of good protein sources, with mean values ranging from 15.92% to 22.89%. Nile perch exhibits the highest levels of total fatty acids and amino acids. Heavy metal concentrations varied considerably among the analyzed samples, with a significant variance in the detection of metals among the examined fish. The findings show low histamine and cholesterol levels in the examined species, and were in accordance with those set by the National Food Safety Authority (NFSA) and the European Union Commission (EC). Accordingly, all samples are accepted based on their sensory properties. Conclusion: Nasser Lake fish are of high nutritional value and have an excellent supply of amino and fatty acids.

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Determination of histamine levels in commonly consumed fish in the region of Fez

Cited by 9 publications

References 25 publications

Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

The Relationship of Histamine Content in European Pilchard (Sardina pilchardus) with Freshness, Temperature, and Storage Duration

Chemical properties indices for nutritional quality evaluation of Nasser Lake fish, Aswan, Egypt

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