Determination of histamine levels in commonly consumed fish in the region of Fez

2018 ◽  
Vol 120 (10) ◽  
pp. 2388-2394
Author(s):  
Najlae Mejrhit ◽  
Yousra Azdad ◽  
Ouarda Azdad ◽  
Lotfi Aarab
Keyword(s):  
Maximum Level ◽  
Enzymatic Digestion ◽  
Tolerance Limit ◽  
Human Consumption ◽  
Content Type ◽  
Fresh Fish ◽  
Fish Samples ◽  
International Regulations ◽  
Fish Product

Purpose The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine. Design/methodology/approach Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples. Findings ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (<1 mg/kg) and can be considered to be safe for human consumption. However, 20 percent of the samples (16/80) had histamine level higher than the tolerance limit of 200 mg/kg established by Moroccan and International regulations, which the maximum level reached up to 7,331 mg/kg in horse mackerel. Concerning the effect of heating and enzymatic treatments on fish-histamine levels, results have shown a low reduction in histamine contents in the majority of fish samples under these treatments. Originality/value In conclusion, good quality of the fish product, demonstrated by histamine levels, was found in the most of fish samples analyzed, while 20 percent of the samples are non-compliant and exceed the tolerance limit established by the national and international regulatory limit.

Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

2020 ◽  
Vol 83 (2) ◽  
pp. 241-248 ◽  
Author(s):  
ANTONELLO CICERO ◽  
GAETANO CAMMILLERI ◽  
FRANCESCO GIUSEPPE GALLUZZO ◽  
ILARIA CALABRESE ◽  
ANDREA PULVIRENTI ◽  
...  
Keyword(s):  
Southern Italy ◽  
Street Vendors ◽  
Mean Values ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Canned Tuna ◽  
Fish Samples ◽  
Fish Product ◽  
Array Detection ◽  
Ultrahigh Performance Liquid Chromatography

ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg−1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg−1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P &lt; 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P &lt; 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

&nbsp;Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

scholarly journals Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

2019 ◽  
Vol 2 (2) ◽  
pp. 107
Author(s):  
Anugerah Dany Priyanto
Keyword(s):  
Added Value ◽  
Organoleptic Properties ◽  
Fresh Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Fresh Products ◽  
Probiotic Food ◽  
High Level ◽  
Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

scholarly journals Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
EURYDICE ABOAGYE ◽  
KWAKU TANO-DEBRAH ◽  
ANGELA PARRY-HANSON KUNADU
Keyword(s):  
Food Safety ◽  
Value Chain ◽  
Value Chains ◽  
African Catfish ◽  
Fresh Fish ◽  
Key Stakeholders ◽  
Fish Samples ◽  
Handling Practices ◽  
Safety Knowledge

Abstract. Aboagye E, Tano-Debrah K, Kunadu APH. 2018. Microbial quality of fish along with the Tilapia, African catfish and Sardinella artisanal value chains in Kpong and James Town, Ghana. Bonorowo Wetlands 10: 1-17. Fish from artisanal sources constitute the most critical animal protein in the Ghanaian diet. The availability and safety of fish on the Ghanaian market is, however now unpredictable owing to potential rapid microbial growth which results from high ambient temperatures and poor handling along the artisanal value chains. Little is know about the small-scale fish value chains as well as the food safety knowledge and processing practices of key stakeholders involved. This study aimed at mapping out the artisanal fish value chains of Tilapia (Oreochromis niloticus), African catfish (Clarias gariepinus) and sardinellas (Sardinella aurita), and assessing the food safety knowledge and handling practices of key stakeholders along the selected value chains. A survey using semi-structured questionnaires and involving 93 fishers, 40 retailers, 40 processors, and 120 consumers was carried out to investigate stakeholders’ knowledge and practices of food safety along the value chain. Samples of the selected fish species were taken along their respective value chains to test for the presence of safety indicators (Salmonella, Vibrio, and Listeria species), hygiene indicators (Staphylococcus aureus and Escherichia coli), and spoilage organisms (Pseudomonas spp. and Proteus spp.). The mean scores for food safety of retailers, processors, and consumers were found to be generally insufficient at 55%, 43%, and 67.3% respectively. The stakeholders also scored poorly in their handling practices with mean scores of 41.2%, 63.0% and 58.6% for fishers, processors, and consumers, respectively. Estimated fish losses were highest at the retailer and consumer stages of the value chain with reported injuries as high as 35 to 100%. Pathogens such as Clostridium perfringens, enteropathogenic Escherichia coli, Staphylococcus aureus, Listeria spp. And Aeromonas sobria were isolated from fresh and on processed ready-to-eat fish samples. Salmonella spp. and Vibrio spp. not detected on any of the samples tested. Mesophilic counts in the range of 7.96 ± 0.68 to 2.95 ± 0.23 log cfu/g reported from fresh fish samples, with similarly high fecal coliform counts averaging 3.11 log cfu/g. Processed fish samples had average total counts, fecal coliform counts, and yeasts and mold counts of 3.11, 2.27, and 2.45 log cfu/g respectively. Proteus vulgaris and Proteus mirabilis were the predominant spoilage organisms present in almost all the fresh fish samples. This study provided much-needed insight into the unsatisfactory safety and quality of artisanal fish on the Ghanaian market and the specific microorganisms associated with them along the value chain. It also established the link between the food safety knowledge and handling practices of stakeholders within the value chain, and the actual quality and safety of fish on the market.

scholarly journals Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta

2015 ◽  
Vol 1 (1) ◽  
pp. 109-120
Author(s):  
Devi Yuni Susanti ◽  
Prihati Sih Nugraheni ◽  
Anang Hermawan
Keyword(s):  
Value Added ◽  
Fresh Fish ◽  
Salted Fish ◽  
Preservation Method ◽  
Innovation Product ◽  
Long Time ◽  
Fish Product ◽  
The Stability ◽  
Small Industries

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

Assessment of quality and safety of traditional smoked spotted tilapia fish (Tilapia mariae) from Lagos State, Nigeria

2016 ◽  
Vol 46 (1) ◽  
pp. 142-155 ◽  
Author(s):  
Samuel Ayofemi Adeyeye ◽  
Olusola Bandele Oyewole ◽  
Adewale Olusegun Obadina ◽  
A M Omemu ◽  
O E Adeniran ◽  
...  
Keyword(s):  
Fat Content ◽  
Microbial Safety ◽  
Microbial Infection ◽  
Content Type ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Lagos State ◽  
The Mean ◽  
Microbiological Analyses

Purpose – This study aims to assess the quality and microbial safety of traditional smoked spotted tilapia fish from Lagos State and, by doing so, determine the quality and microbial safety level of traditional smoked spotted tilapia fish, their distribution, effects and possible public health implications of the quality/rancidity indices and microorganisms on the consumers. Design/methodology/approach – Fresh spotted tilapia fish (100 samples) were collected from 20 different fishing/processing centres and divided into two batches. One batch was smoked with local drum kiln at processing centres, and the second batch was smoked with convective smoking kiln as control in the laboratory. Each batch was assessed for moisture content, protein content, fat content, crude fibre content, ash content, pH, thiobarbituric acid (TBA), total volatile base- nitrogen (TVB-N), trimethylamine (TMA), peroxide value (PV) and free fatty acid (FFA) values. Microbiological analyses were also conducted. Each batch was assessed for total viable count (TVC), fungal count, Listeria monocytogenes count, Staphylococcus aureus count, Salmonella paratyphi count and presence or absence of Escherichia coli. Findings – The results of the proximate composition, quality indices and microbiological analyses revealed that there was significant variations (p < 0.05) between smoked fish with different smoking methods. The mean pH, TBA, TVB-N, TMA, PV and FFA values of fresh and smoked spotted tilapia fish samples were within the range recommended by United States Food and Drug Administration. The mean TVC of fresh spotted tilapia fish samples was 6.3 × 106-8.8 × 108 cfu/g and TVC of samples of smoked spotted tilapia fish and the control were 2.0 × 104-6.4 × 104 cfu/g and 1.0 × 103-8.6 × 103 cfu/g, respectively. The mean L. monocytogenes count of fresh spotted tilapia fish samples was 1.3 × 102-2.4 × 102 cfu/g and that of samples of smoked spotted tilapia fish ranged from 1.6 × 101 to 23.1 × 101 cfu/g while samples of smoked spotted tilapia fish using convective smoking kiln showed no count for L. monocytogenes. The mean S. aureus count of fresh spotted tilapia fish samples ranged from 4.7 × 103 to 8.0 × 103 cfu/g and that of samples of smoked spotted tilapia fish ranged from 5.1 × 102 to 88.6 × 102 cfu/g and 1.1 × 102 to 3.8 × 102 cfu/g. The mean fat content (FC) count of samples of smoked spotted tilapia fish ranged from 1.1 × 101 to 6.0 × 101 cfu/g. S. paratyphi and E. coli were not detected in all smoked spotted tilapia fish samples. The study, however, concluded that the traditional drum smoked spotted tilapia fish could expose consumers to high microbial risk because of the presence of L. monocytogenes. Research limitations/implications – The fresh fish used in this study were obtained from coastal villages in Lagos State, and there were limitations in getting the samples in time to the processing centres and in preserving the fresh fish because of poor or non-availability of power (electricity). Practical implications – The paper includes implications for the development of a cost-effective smoked fish, to ensure food safety, enhanced health and improve the preservation and post-harvest losses of fresh fish. Social implications – The paper helps in developing an effective smoked method that will produce good-quality smoked fish, reduce the incidence of food poison and enhance the health of consumers. Originality/value – This research is of value to the traditional fish smokers and consumers. Smoked fish has been implicated as a source of microbial infection in Nigeria and West African sub-region in recent times and the need for good manufacturing practices cannot be overemphasized.

scholarly journals Effect of brine time on quality of wet-salted fish

2020 ◽  
Vol 6 (1) ◽  
pp. 05-09
Author(s):  
Zuliyan Agus Nur Muchlis Majid ◽  
Novianti Adi Rohmanna ◽  
Syifa’ Robbani
Keyword(s):  
Crude Protein ◽  
Ph Value ◽  
P Value ◽  
Fresh Fish ◽  
Salted Fish ◽  
Long Time ◽  
Careful Handling ◽  
Fish Product ◽  
Total Crude Protein

Stingrays or Dasyatis sp. was one kind of fishery commodities. This product was perishable, so it required careful handling through the handling process. Fish preservation was an alternative that can be applied. This study aimed to protect the fresh fish quality throughout the handling process before it was processed further. This research method used the wet-salting method. The principle of this method was to keep the product for a long time in brine for 0h (control/fresh fish), 1h, 2h, and 3h. The analysis achieve was TVB-N, TMA, TPC, total crude protein, and pH. The effect of time in brine on the result showed significant variation with p-value < 0.05. pH value was significantly correlated with TVB-N and total protein, while, TPC was significantly correlated with total crude protein. These conclusions, the fish product for 1h in brine was the best treatment.

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

scholarly journals Preliminary assessment of the utilization of durian peel liquid smoke as a natural preservative for mackerel

F1000Research ◽  
2019 ◽  
Vol 8 ◽  
pp. 240
Author(s):  
Muhammad Faisal ◽  
Asri Gani ◽  
Farid Mulana
Keyword(s):  
Batch Reactor ◽  
Human Consumption ◽  
Preliminary Assessment ◽  
Biomass Waste ◽  
Natural Preservative ◽  
Liquid Smoke ◽  
Low Concentrations ◽  
Fish Samples ◽  
Grade 3

Background: Durian peel is a type of biomass waste that contains cellulose, hemicelluloses, and lignin. The pyrolysis of these compounds results in production of liquid smoke which can be used as a natural preservative to replace current synthetic preservatives. This research assessed the ability of liquid smoke produced during pyrolysis of durian peel to preserve fish. Methods: Dry durian peel waste underwent batch reactor pyrolysis at 340°C and 380°C, resulting in production of liquid smoke (grade 3), charcoal, and tar. This liquid smoke was then distilled at 190°C to produce grade 1 liquid smoke, which was used to preserve mackerel. The preservation process was conducted by soaking the mackerel samples in liquid smoke at 0.5, 1, 2, and 3% concentration levels followed by observations every 6 hours. Tests to determine the total volatile base nitrogen (TVB-N) content, antibacterial quality of the liquid smoke and organoleptic quality of the fish were conducted in order to assess the preservation properties of the liquid smoke. Results: Tests on the antibacterial effects showed that the liquid smoke inhibited the growth of Escherichia coli and Staphylococcus aureus on fish even at low concentrations. At 54 hours, the TVB-N values remained below 30 mg nitrogen/g, indicating that the fish was still safe for human consumption. Results from the organoleptic tests showed that the concentration of liquid smoke influenced the preservation effects. Conclusions: At a concentration of 2–3%, the fish samples possessed acceptable flavor, taste, color and texture for up to 48 hours of soaking. However, the best conditions were obtained with a 3% concentration of liquid smoke (produced with 340°C pyrolysis), as the fish was still considered acceptable for up to 42 hours.

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