Public health risk of histamine from canned sardines
2016
Babić, Jelena (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Jakšić, Sandra (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Kartalović, Brankica (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Aleksic-Agelidis, Aleksandra (Faculty of Veterinary Medicine, Bulevar oslobođenja, Belgrade (Serbia )) | Ćirković, Miroslav (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Petrović, Jelena (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia))
Histamine content in canned sardines is a criterion for food safety due to its effects on human health, but also an important indicator of earlier decomposition of fish and process hygiene level. Histamine intoxication is a food-borne chemical intoxication occurring within few minutes to several hours following the ingestion of foods that contain high levels of histamine and possibly other biogenic amines. The aim of this research was to provide information on the presence of histamine in canned sardines and to describe the case of massive histamine intoxication in children. An incident of massive histamine intoxication was occurred in January 2014, in Vojvodina province (north part of Republic of Serbia) when food borne illness was confirmed in 28 children, 2-5 years old, who consumed canned sardines in kindergarten. The diagnosis was established based on anamnestic data, clinical picture, epidemiological data and confirmed by positive histamine finding in the incriminated sardine using the ELISA method. Substantially high histamine levels (> 300 mg/kg) were detected in 7 out of the 9 examined units of these canned sardines. The presented case of histamine intoxication strongly suggests better recognition and surveillance for histamine poisoning from fish are needed, particularly considering the increased consumption of canned sardines.
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