Histamine levels in seventeen species of fresh and processed South African seafood
Auerswald, Lutz, Morren, Carel, and Lopata, Andreas L. (2006) Histamine levels in seventeen species of fresh and processed South African seafood. Food Chemistry, 98 (2). pp. 231-239.
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Histamine levels were determined in fresh and processed seafood from a representative range of 10 outlets after several incidents of scombroid seafood poisoning occurred. Species included seventeen fresh and processed scombroid- and non-scombroid fish, marine mollusks and crustaceans. Histamine levels in fresh seafood were generally low (0–9 ppm) with the exception of one sample of snoek (scombroid fish; >50 ppm) and one sample of yellowtail (non-scombroid fish; >50 ppm). Both species are rich in free histidine (1.5–5.3 ppb), a precursor of histamine. Processed seafood had, in general, low histamine concentrations (0–3 ppm) with the exception of fish meal (76 ppm), salted herring (47 ppm), one sample of smoked snoek (>50 ppm) and dried tuna (8000 ppm). In total, 5 of 80 examined samples (6%) contained histamine concentrations above the legal limit of 50 ppm. Experimental formation of histamine was demonstrated to be strongly temperature- and time-dependent. Samples were not contaminated with Vibrio spp., Pseudomonas spp., Klebsiellas spp. or Enterobacteria.
The data confirm that Thyrsites atun (snoek) and Seriola lalandi (yellowtail) are the primary fish species in South Africa posing a risk for consumers, as was documented in several scombrotoxism outbreaks.
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||histamine; seafood; scrombroid poisoning; Scombrotoxism; South Africa; free histidine|
|Date Deposited:||28 Jan 2011 03:00|
|FoR Codes:||06 BIOLOGICAL SCIENCES > 0601 Biochemistry and Cell Biology > 060199 Biochemistry and Cell Biology not elsewhere classified @ 100%|
|SEO Codes:||92 HEALTH > 9201 Clinical Health (Organs, Diseases and Abnormal Conditions) > 920108 Immune System and Allergy @ 100%|
|Citation Count from Web of Science||