EUREKALERT 19/01/21 Fishing out the bad apples: Novel quantitative method to assess the safety of food (histamine) Consumers of purchased foods have no way of ascertaining the quality and safety of the food that existing distribution systems deliver to their plates.
Unfortunately, inappropriate refrigeration can sometimes lead to food spoilage, which is often difficult to detect. Such is the case for mackerel fish, which readily develop harmful levels of a substance called histamine when left at room temperature for too long. Histamine is neurotoxic and can trigger severe allergic reactions, including rashes, vomiting, and diarrhea. Because spoiled fish can sometimes look and smell completely normal, it is important to accurately quantify histamine levels in fish samples to ensure food quality has been properly maintained during transportation and storage.
Although several techniques to detect histamine exist, they generally require expensive and bulky equipment, as well as the presence of a qualified analyst. MOLECULES 08/08/20 Development and Validation of a TLC-Densitometry Method for Histamine Monitoring in Fish and Fishery Products. Histamine poisoning is a significant public health problem.
Therefore, the monitoring of histamine content in fish and fishery products is considered to be a crucial measure in the seafood industry. In the present study, a simple and rapid densitometric thin-layer chromatographic (TLC) method for histamine determination in fish samples was developed and validated. The samples were homogenized with 10% trichloroacetic acid and histamine was efficiently extracted. Then, an appropriate derivatization procedure was adopted with dansyl chloride.
Once the derivatization was carried out, the samples were applied to silica gel TLC plates and developed by ascending chromatography with chloroform-triethylamine (6:4, v/v) as the mobile phase. ►▼ Show Figures Figure 1 This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Microchemical Journal Volume 144, January 2019, Determination of histamine in fish without derivatization by indirect reverse phase-HPLC method. International Journal of Analytical Chemistry 17/06/20 Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS. A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed.
The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% (n = 7). The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. 1. 2. 2.1. Int. J. Environ. Res. Public Health 13/10/20 Development of a Rapid and Eco-Friendly UHPLC Analytical Method for the Detection of Histamine in Fish Products. We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid chromatography with diode array detector (UHPLC-DAD) method to determine histamine in fish and fishery products.
The proposed method consists of two successive solid–liquid extractions: one with a dilute solution of perchloric acid (6%) and the second only with water. The instrumental analysis with UHPLC provides a very fast run time (only 6 min) with a retention time of approximately 4 min, a limit of quantification (LOQ) of 7.2 mg kg−1, a limit of detection (LOD) of 2.2 mg kg−1, a recovery around 100%, a relative standard deviation (RSD%) between 0.5 and 1.4, and an r2 of calibration curve equal to 0.9995. The method detected optimal values of the validation parameters and required a limited number of reagents in comparison to other methods reported in the literature. Furthermore, the method could detect histamine in a very short time compared with other methods. ►▼ Show Figures. IFREMER - 1992 - Mémoire en ligne : Dosage rapide de l'histamine dans le thon : mise au point, optimisation, applications. Université Sidi Mohammed Ben Abdellah 14/06/16 Mémoire en ligne : validation de la méthode de détermination de l'histamine dans les produits de la pêche par chromatographie sur couche mince.
59th International Meat Industry Conference - 2017 - Comparison of analytical methods for the determination of histamine in reference canned fish samples. JOURNAL OF PHYSICS - 2013 - Quality control of the analysis of histamine in fish by proficiency test. FOOD CHEMISTRY 13/10/11 Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method.
ANALYTICA CHIMICA - 2015 - Determination of histamine in canned tuna by molecularly imprinted polymers-surface enhanced Raman spectroscopy. Sensors and Actuators B Chemical. 02/2016; Electrochemical determination of histamine in fish sauce using heterogeneous carbon electrodes modified with rhenium (IV) oxide. You are using an outdated version of Firefox which is not supported by ResearchGate anymore.
J. Biol. & Chem., 2013, 41 (4), 347–356 Current methods and the ones in perspective for the determination of biogenic amines in food. Journal of food protection 09/2009 Detection of gram-negative histamine-producing bacteria in fish: a comparative study. EUROPE - 2014 - Equivalence testing of histamine methods - Final Report. Equivalence testing of histamine methods - Final Report Abstract: Histamine fish poisoning is an allergy-like form of food poisoning that continues to be a major problem in seafood safety.
The FAO/WHO Codex Alimentarius as well as EU legislation have therefore set maximum limits for histamine in fish and fish products. The analytical methods requested by Codex and by EU are different and concern has been raised that this could lead to disputes in the international trade of seafood. American-Eurasian Journal of Toxicological Sciences 5 (4): 94-96, 2013 Determination of Histamine in Freshwater Fish Using ELISA Method: A Food Safety Concern. PROCESS 01/02/11 Un nouveau kit rapide pour la détection de l'histamine. Annales de Biologie Clinique. Volume 56, Numéro 5, Septembre - Octobre 1998 Confirmation d'une toxi-infection collective d'origi. Au cours du mois d'octobre 1996, une partie du personnel d'un navire ayant fait escale en Afrique de l'Ouest a été placée en observation médicale après son arrivée à Brest pour malaise général, troubles digestifs non spécifiques, manifestations cutanées et signes neurologiques.
Ces signes cliniques, peu spécifiques, se manifestèrent quelques heures après la consommation d'espadon fumé acheté sur la côte africaine. La relation entre ces deux événements et l'intervalle de temps réduit qui les sépare permirent aux médecins de suspecter une toxi-infection alimentaire collective probablement d'origine histaminique . La chair de poisson renferme de l'histidine en concentration élevée et de mauvaises conditions de réfrigération peuvent favoriser le développement de bactéries possédant une histidine décarboxylase responsable d'une production d'histamine dans les tissus infectés . Am. J. Enol. Vitic. 49:2:199-204 (1998) Histamine-Producing Lactic Acid Bacteria in Wines: Early Detection, Frequency, and Distr. JOURNAL OF CHROMATOLOGRAPHY - 2007 - Determination of biogenic amines in alcoholic beverages by ion chromatography with suppress. JOURNAL OF FOOD SCIENCE - MARS 2003 - Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sar.
IFREMER - Les principales méthodes de dosage de l'histamine. African Journal of Biotechnology Vol. 12(3), pp. 308-310, 16 January, 2013 Determination of histamine in Iranian cheese using en. Short Communication 1Young Researchers Club, Faculty of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, P.
O. Box 166, Iran. 2Scientific Association of Veterinary Medicine Office, Faculty of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, P. O. 3Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Shahrekord Branch, Shahrekord, P. Email: firstname.lastname@example.org ELISA, Enzyme-linked immunosorbent assay. Accepted: 08 November 2012 Published: 16 January 2013 Abstract Histamine is a simple chemical substance created during processing of the amine acid histidine. SCIENTIFIC RESEARCH - JULY 2012 - Simple Detection Method of Biogenic Amines in Decomposed Fish by Intramolecular Excimer Fluore. Simple Detection Method of Biogenic Amines in Decomposed Fish by Intramolecular Excimer Fluorescence Biogenic amines are known to have various biological functions such as not only neurotransmitter and cell proliferation but also food poisoning.
Bacterially-decomposed amines such as histamine, agmatine, putrescine, cadaverine, spermidine and spermine cause allergic symptoms.