Validation of the Biofish-300 HIS Enzymatic Biosensor for the Detection of Histamine in Fishery Products

Salleres, Sandra; González, Irune; Arantzamendi, Alai; González, Roberto; Maza, Sonia; Jaureguibeitia, Arrate; Hungerford, James M.; DeWitt, Christina A. Mireles; Benner, Ronald A.

doi:10.5740/jaoacint.16-0180

Cited by 12 publications

(9 citation statements)

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“…The principal interfering compounds (i.e., substances that produce noticeable amperometric response) that can affect measurements using DAO-HRP based electrodes in tuna samples include other biogenic amines that can be produced as a result of microbial contamination and inadequate storage conditions (Biji et al, 2016). Recently a commercial enzymatic biosensor for histamine detection in fish and fishery products (Biofish-300, Biolan, Zamudio, Spain) obtained AOAC certification (Salleres et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Biosensing the Histamine Producing Potential of Bacteria in Tuna

et al. 2019

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Histamine poisoning is the most common cause of human foodborne illness due to the consumption of fish products. An enzyme-based amperometric biosensor was developed to be used as a screening tool to detect histamine and histamine-producing bacteria (HPB) in tuna. It was developed by immobilizing histidine decarboxylase and horseradish peroxidase on the surface of screen-printed electrodes through a cross-linking procedure employing glutaraldehyde and bovine serum albumin. The signal generated in presence of histamine at the surface of the electrode was measured by chronoamperometry at in presence of a soluble redox mediator. The sensitivity of the electrode was 1.31–1.59 μA/mM, with a linear range from 2 to 20 μg/ml and detection limit of 0.11 μg/ml. In this study fresh tuna filets purchased in supermarkets in different days ( n = 8) were analyzed to detect HPB. Samples with different concentration of histamine were analyzed with culture-based counting methods, biosensor and HPLC and also a challenge test was made. Recovery of histamine from cultures and tuna samples was also assessed. The presence of Morganella psychrotolerans , Photobacterium phosphoreum , P. damselae and Hafnia alvei was detected using culture- and PCR-based methods. At the time of purchase these tuna samples had histamine concentrations from below the limit of detection (LOD) to 60 μg/g. HPLC and biosensor methods provided similar results in the range from zero to 432 μg/g (correlation coefficient, R 2 = 0.990) and the recovery of histamine from cultures and tuna samples was very high (mean bias −12.69 to 1.63%, with root-mean-square error <12%). These results clearly show that fresh tuna is commonly contaminated with strong HPB. The histamine biosensor can be used by the Food Business Operators as a screening tool to detect their presence and to determine whether their process controls are adequate or not.

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Section: Discussionmentioning

confidence: 99%

Biosensing the Histamine Producing Potential of Bacteria in Tuna

et al. 2019

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“…While various screening methods use simplified kits or test strips and require different preparation methods, there are also laboratory methods which require very sophisticated equipment to determine histamine levels very precisely. For example, there is a new test that uses enzymatic biosensors (the Biofish-300 HIS method) (118).…”

Section: Importsmentioning

confidence: 99%

Histamine Limits by Country: A Survey and Review

DeBeer

Bell

Nolte³

et al. 2021

Journal of Food Protection

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Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or HACCP Guidance. This paper reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well and these, too, are covered in detail. Molecules of histamine are formed from L-histidine molecules, an amino acid, by a decarboxylation reaction caused by a bacterial enzyme, histidine decarboxylase. Histamine can form in many different species of saltwater fish that have elevated levels of free L-histidine. Histamine formation is completely preventable, and these methods are described as well. Although there are multiple maximum histamine acceptance levels, rapidly chilling the fish immediately after harvest by any means available is the only method to stop the formation of histamine. Fishermen should rapidly chill the fish using ice, chilled seawater, dense cold brine, or air blast freezers as quickly as possible.

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“…Analisis bahan baku ikan tuna segar (sebelum pengalengan) meliputi kadar histamin dengan metode Amperometric Enzymatic Biosensor-Biofish Biolan (Salleres et al, 2016) Uji hedonik terhadap produk tuna kaleng melibatkan 30 panelis semi terlatih. Panelis menilai sampel berdasarkan kesukaan yang meliputi empat atribut yaitu rasa, warna, aroma, dan tekstur.…”

Section: Analisis Bahan Baku Dan Ikan Tuna Kalengunclassified

Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

Anwar

Hifdha

Rohaya

et al. 2021

JPBKP

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Ikan tuna termasuk komoditi yang mudah rusak sehingga perlu diolah untuk memperpanjang umur simpan, salah satu caranya dengan pengalengan. Penelitian tentang pengalengan tuna dari perairan Aceh belum pernah dilakukan. Oleh karena itu, penelitian ini bertujuan untuk mempelajari kualitas tuna kaleng yang disterilisasi menggunakan alat pressure canner berkapasitas 24L dengan memvariasikan suhu dan lama sterilisasi (suhu 121°C selama 20 menit dan suhu 115°C selama 50 menit) serta jenis medium (larutan garam dan minyak kelapa sawit). Ikan tuna yang dikalengkan diperoleh dari perairan Aceh. Parameter kualitas bahan baku yang diuji pada tuna segar adalah kadar histamin, angka lempeng total (ALT) dan pH. Sementara itu, parameter kualitas yang diuji pada tuna kaleng adalah ALT, pH, kandungan logam berat (timbal dan merkuri) serta tingkat penerimaan konsumen melalui uji organoleptik (hedonik). Hasil penelitian menunjukkan bahwa ALT tuna kaleng pada semua perlakuan <1x101 koloni/g, sedangkan kandungan timbal (Pb) <0,0001 mg/kg dan merkuri (Hg) berkisar antara 0,29-0,58 mg/kg. Hasil uji hedonik menunjukkan bahwa panelis secara umum dapat menerima kedua jenis produk tuna kaleng, namun panelis lebih menyukai rasa tuna kaleng dalam larutan garam serta warna tuna kaleng dalam minyak kelapa sawit. Hasil penelitian ini menyarankan pengalengan tuna sebaiknya dilakukan pada suhu 121°C selama 20 menit.ABSTRACTTuna is a perishable commodity thus it needs to be preserved to prolong its shelf life. The Canning process is one of the solutions to increase tuna shelf life at room temperature. Research on the tuna canning processes from Aceh waters has never been reported. Therefore, this research aimed to investigate the quality of canned tuna which was sterilized using a 24L pressure canner with varying the temperature and duration of sterilization (121°C for 20 minutes and 115°C for 50 minutes) and the type of medium (brine and palm oil). The fresh tuna used for canning was caught from Aceh water. The quality parameters evaluated for fresh tuna were histamine levels, total plate count (TPC), and pH. Meanwhile, the parameters tested on the quality of the canned tuna were TPC, pH value, heavy metals lead (Pb) and mercury (Hg) contamination, and levels of consumer acceptance through organoleptic tests (hedonic). The results indicated that the TPC values for all canned tuna were <1x101 cfu/g, the metal contaminations were <0.0001 mg/kg for Pb and in the range of 0.29-0.58 mg/kg for Hg. The hedonic tests proved that although all the panelists accepted these two types of canned tuna, they prefer the taste of canned tuna in a salt solution and the color of canned tuna in palm oil. This research suggests that the sterilization process for canned tuna using a 24L pressure canner should be carried out at 121°C for 20 min.

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Validation of the Biofish-300 HIS Enzymatic Biosensor for the Detection of Histamine in Fishery Products

Cited by 12 publications

References 0 publications

Biosensing the Histamine Producing Potential of Bacteria in Tuna

Biosensing the Histamine Producing Potential of Bacteria in Tuna

Histamine Limits by Country: A Survey and Review

Kualitas Tuna Kaleng dari Perairan Aceh yang Disterilisasi dengan Pressure Canner

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