Histamine occurrence in some processed canned food

Other Title(s)

تواجد الهستامين في بعض الأغذية المعلبة المصنعة

Joint Authors

al-Shiwi, Ilham Abd al-Munim
Salim, Amani Muhammad
Awad, Awad Abd al-Tawwab

Source

Kafr El-Sheikh Veterinary Medical Journal

Publisher

Kafr El-Sheikh University Faculty of Veterinary Medicine

Publication Date

2003-04-30

Country of Publication

Egypt

No. of Pages

20

Main Subjects

Veterinary Medicine

English Abstract

Histamine occurs in a wide variety of food, such as fish products, meat and other fermented food.

A survey on histamine levels in available samples of canned fish and meat products in the Egyptian markets was conducted.

A total of sixty samples of scombroid fish (tuna and mackerel); non scombroid fish (sardine; anchovies and herring) and some meat products (canned meat; lunchon and sausages) either local or imported.

The authors observed that mackerel fish contain higher concentrations (2.0±0.094 mg/100g), followed by anchovies (1.5 ± 0.047 mg/ 100 g); sardine (0.95 ± 0.103 mg/100 g) and tuna fish (0.66 ± 0.07 mg/100g), while in meat products, canned beef had the higher concentrations (1.157 ± 0.119 mg/100 g) then lunchon (0.75±0.088 mg/100g) and non of herring fish or sausage contain histamine.

100 % of the examined tuna and sardine samples; 75% of tested anchovies and lunchon; 58.33% of analyzed canned beef and 37.50% of examined mackerel samples contain histamine, respectively.

Moreover, tuna flakes had higher histamine concentrations than solid tuna.

Whilemean local sardine and canned beef samples have higher histamine concentrations than imported ones.

The levels of histamine in all examined samples were considered within the guideline of FDA (1996).

Data Type

Conference Papers

Record ID

BIM-628396

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