UPLC-MS / MS determination of histamine levels in canned fi sh collected from Belgrade retail markets
2016
Dimitrijevic, Mirjana (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Stefanovic, Srdjan (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Karabasil, Nedjeljko (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Vasilev, Dragan (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Cobanovic, Nikola (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Ilic, Nevena (Faculty of Veterinary Medicine, Belgrade (Serbia)) | Djordjevic, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
The aim of this study was to determine the amount of histamine in canned fi sh samples collected from Belgrade retail stores using ultra-performance liquid chromatography tandem mass-spectrometry. In addition, the established levels were com- pared with the maximum levels set by US Food and Drug Administration (FDA) and European Union (EU) in order to assess the risk of this toxic biogenic amine to the city population. Histamine was detected in 54.07% of analyzed canned fi sh, in concentrations ranging from 5 to 420 mg/kg with a mean level of 60.91 mg/kg. In canned tuna, histamine levels ranged from 6 to 420 mg/kg, while in canned mackerel the concentrations ranged from 5 to 121 mg/kg. Also, the mean histamine level in canned tuna was higher than in canned mackerel (mean values were 60.91 mg/kg and 42.94 mg/kg, respectively). Among the tested canned fi sh, 20% of samples had higher histamine levels than the maximum level prescribed by the FDA (histamine levels >50 mg/kg), indicating defi nite decomposition of the fi sh. Histamine levels lower than 10 mg/kg were found in 51.48% of canned fi sh, which indicated good-quality fi sh products. Only 6.67% of examined production lots of canned fi sh had histamine levels above the regulatory limit according to the EU standard.
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