Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method
2011
Köse, Sevim | Kaklıkkaya, Neşe | Koral, Serkan | Tufan, Bekir | Buruk, Kurtuluş C. | Aydın, Faruk
Although commercial test kits are generally used and/or evaluated for determining histamine in fresh and canned fish, and fish meal, there is little information on their performance and the application for traditional fish products (TFPs), which generally differ in product properties. In this study, three quantitative (Food EIA, Veratox, Histaquant) and four qualitative (Histasure, Histameter, Transia qualitative and semi-quantitative) commercial histamine test kits were evaluated against HPLC method for detecting histamine in several traditional fish products. Among the quantitative kits, Histamine Food EIA showed the best correlation with HPLC method for TFPs (R²=0.9132) as well as good recoveries ranging between 89 (±4.11)% and 117 (±1.50)%. Although good recoveries were also observed with Veratox kit, poor correlation was found with HPLC. Poor correlation and low recoveries were also observed with Histaquant. Histasure and Transia tube histamine kits showed good agreement with HPLC results. However, the detection limit for Transia qualitative kit is 100ppm, and for Histasure and Transia semi-quantitative kits can be set to 50ppm. Therefore, Histasure and Transia semi-quantitative kits are found more suitable for either HACCP monitoring histamine in seafood processing plants or regulatory purposes according to Food Drug and Administration (FDA) legislation for TFPs. However, Transia semi-quantitative kit should be used in caution for histamine cut off values <50ppm. This study shows that each test kit can represent different performance for determining histamine in TFPs according to product type, and therefore new commercial test kits should be evaluated against an approved analytical method before applications in future for these types of products.
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