A survey of histamine content in seafood sold in markets of nine countries |
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| Authors: | Zhihua Tao Minoru Sato Hongmei Zhang Toshiyasu Yamaguchi Toshiki Nakano |
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| Affiliation: | 1. Department of Food and Biology Technology, Guangdong University of Technology, Guangzhou University Town 100,Guangzhou, China;2. Graduate School of Agricultural Science, Laboratory of Marine Biochemistry, Tohoku University, Sendai 981-8555, Japan;1. Laboratory of Blood and Vascular Biology, Rockefeller University, New York, NY;2. Laboratory of Molecular Electron Microscopy, Rockefeller University, New York, NY;3. Department of Structural and Chemical Biology, Icahn School of Medicine at Mount Sinai, New York, NY;4. Department of Anatomy, School of Medicine, Keio University, Tokyo, Japan;5. Center for Transfusion Medicine and Cell Therapy, Keio University, Tokyo, Japan;1. Department of Structural BioImaging, Faculty of Life Sciences, Kumamoto University, Chuo-ku, Kumamoto 862-0973, Japan;2. Department of Environmental and Molecular Health Sciences, Faculty of Life Sciences, Kumamoto University, Chuo-ku, Kumamoto 862-0973, Japan;1. Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China;2. Department of Chemistry and Biochemistry, University of Oklahoma, 101 Stephenson Parkway, Norman, OK 73019, USA;3. School of Materials Science and Engineering, Zhejiang University, Hangzhou, Zhejiang 310027, China;4. US Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, Food and Feed Safety Research Unit, College Station, TX 77845, USA |
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| Abstract: | Histamine content was investigated in some fresh scombroid fish including tuna (Thunnus spp), mackerel (Scomber Japonicus) etc, and non-scombroid fish including mahi–mahi (Coryphaena hippurus), sardine (Sardina pilchardus), herring (Clupea harengus) etc, and fish products (sauce, dried fish) which came from Fiji, Germany, the Netherlands, Norway, Thailand, Cambodia, the Philippines, Japan and China. Histamine was detected in 35 of the 159 fish samples tested for a detection rate of about 21%. Fish samples exceeding 50 ppm histamine occurred in about 9% of the samples with 5 samples exceeding 500 ppm of which 2 were above 1000 ppm. Fish sold in markets in some countries may cause a histamine risk to consumers while other countries may have the necessary controls in place. |
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