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Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish Texto completo
2022
Jarosz Aleksandra | Grenda Tomasz | Goldsztejn Magdalena | Kozak Beata | Kwiatek Krzysztof
Heat treatment is indispensable in fish canning to provide an acceptable shelf life. Its optimisation reduces the risk of the presence of Clostridium botulinum spores, which could potentially cause botulism cases. This study evaluated canned fish samples for botulism neurotoxin (BoNT)-producing clostridia contamination and can bulging through microbiological contaminant growth. A new analytical approach was developed for detection of such clostridia and phenotypically similar species.
Mostrar más [+] Menos [-]Identification of histamine in fish and fish products in Poland during 2014–2018 Texto completo
2021
Pawul-Gruba, Marzena | Osek, Jacek
Identification of histamine in fish and fish products in Poland during 2014–2018 Texto completo
2021
Pawul-Gruba, Marzena | Osek, Jacek
Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018. A total of 421 samples of raw (248), smoked (107), canned (50), and marinated fish (16) were analysed by high-performance liquid chromatography with diode array detection. Histamine was detected in 14.1% samples of raw fish, 29% of smoked fish, 22% of canned fish and 93.8% of marinated fish in concentrations ranging from 3.4 to 156.4 mg/kg. Content of this amine above 100 mg/kg was found in four samples: raw Atlantic salmon, smoked European sprat and two samples of marinated Atlantic herring. The study showed that fish and fish products on the Polish market generally meet the food safety criteria for histamine and are safe for consumers.
Mostrar más [+] Menos [-]Identification of histamine in fish and fish products in Poland during 2014–2018 Texto completo
2021
Pawul-Gruba Marzena | Osek Jacek
Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018.
Mostrar más [+] Menos [-]A STUDY OF SOME CHEMICAL PROPERTIES OF CANNED FISH PRODUCTS IN LOCAL MARKETS IN BASRAH CITY, IRAQ Texto completo
2018
Concentrations of seven heavy metals (Cadmium, Lead, Zinc, Nickel, Iron, Copper, and Manganese) in five canned fish samples found in the local market Basrah city, Iraq were determined after digestion according to the Association of Official Analytical Chemists methods. Concentrations of metals were measured using the Flame Atomic Absorption Spectrophotometer. The results showed that the range obtained for the elements analyzed in mg/kg (dry weight) were as follows, Cd (0.0027 - 0.0078), Pb (0.0048 - 0.0093), Zn (0.0103 - 0.0205), Ni (0.0122 - 0.0128), Fe (0.0149 - 0.0237), Cu (0.0008 - 0.0034) and Mn (0.0014 - 0.0037). The results indicated that canned fish samples in this study have concentrations well below the permissible FAO/WHO levels for these toxic metals.
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