An investigation on histamine levels of Mackerel Fish (Scomber Scomber)
2004
Aksu, H. | Colak, H. | Ergun, O. (Istanbul Univ., Faculty of Veterinary Medicine, Istanbul (Turkey))Vural, A.(Dicle Univ., Faculty of Veterinary Medicine, Diyarbakir (Turkey))
Histamine poisoning is a chemical toxication caused by the consumption of foods especially sea products, containing toxic levels of histamine. This toxication is the most commonly associated with fish species (especially mackerel) belonging to the Scombroidae family. In this study, histamine levels of mackerel samples which obtained from various markets, were analysed by means of ELISA technique. In 16 mackerel samples, histamine levels were detected lower than 20 ppm, in 21 samples between 20-50 ppm, in 9 samples between 51-100 ppm and in 3 samples between 101-200 ppm. Only in one sample histamine was detected at 335.6 ppm which is higher than 200 ppm. Histamine levels in samples except one (2%) were detected at below 200 ppm which is maximum limit value. This result was considered to be positive for consumer health
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