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 < 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P < 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

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 Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1448 ◽  
Author(s):  
Kiczorowska ◽  
Samolińska ◽  
Grela ◽  
Bik-Małodzińska
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Mineral Elements ◽  
Ether Extract ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Mineral Profile ◽  
The One ◽  
Sea Fish

In the present study, were determined the basic nutrients (dry matter, crude ash, crude protein, ether extract, and energy) and mineral elements content in chosen species of raw and smoked freshwater and sea fish. The content of dry matter, and basic nutrients and Na+, K+, Ca+2, Mg+2, P+2, Zn+2, and Cu+2 in the fish samples was determined. The dietary intake of several macro- and microconstituents per one serving (150 g fresh or smoked fish) was calculated. The fresh fish contained on average 220.2 to 283.7 g·kg-1 of dry matter, 12.4 to 10.7 g·kg-1 of crude ash, 176.2 to 173.5 g·kg-1 of crude protein, 32.6 to 78.6 g·kg-1 of ether extract, and 104.6 to 119.1 kcal (freshwater and sea fish, respectively). Thermal treatment reduces the water and fat content in fish meat. Reduction of the K, Ca, Mg, P, Zn, and Cu levels was observed most frequently. The one serving of fish covers approximately 23% and 12% of the recommended dietary amount of K, 7.5–5.0% of Ca, ~12% of Mg, 6.8 to 12.5% of Zn, and about covered 6.7% of Cu. The smoking process increased the concentration of some basic nutrients and reduced the fat and mineral content. Whitefish, trout, halibut, mackerel, and herring had the highest levels of the analyzed minerals.

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.

scholarly journals Effect of Moringa leave Marinade on aflatoxin in fresh and smoked African catfish (Clarias gariepinus)

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 185-194
Author(s):  
E.O. Oni ◽  
M.C. Adetunji ◽  
D.D. John-Babatunde ◽  
A.M. Omemu
Keyword(s):  
Clarias Gariepinus ◽  
Storage Period ◽  
Aflatoxin Contamination ◽  
African Catfish ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Aflatoxin Concentration ◽  
Bacteria And Fungi ◽  
And Control

This study aimed at evaluating the effect of Moringa leaves Marinade (MOM) on aflatoxin contamination of Clarias gariepinus. A total of thirty fresh fish samples (n = 30) grouped into four; Fresh fish without smoking and storage, smoked fish +1% and 2% Moringa oleifera Marinade (MOM) respectively and Control (0% MOM) were subjected to microbiological and HPLC analysis while storing for 0-3 months. Mean CFU/g of 2.8 and 3.1 x 102 CFU/g for bacteria and fungi were recovered, respectively. Furthermore, four bacteria and fungi genera each of which Aspergillus spp. was the most predominant (57%) were recovered from the fishes. Aflatoxin concentration increased progressively in 0% MOM smoked fish as the storage period increased, while aflatoxin concentration reduced in the fishes treated with 2% MOM (p≥0.05). On average, between 1-40% reduction in aflatoxin concentration and increased keeping quality was enhanced with 2% MOM treatment. These findings recommend the possibility of the use of moringa leaves in the treatment of commercially smoked fish.

scholarly journals Evaluation of Histamine Levels in Smoked Fish Product in South Sulawesi

2020 ◽  
Vol 13 (2) ◽  
pp. 128-131
Author(s):  
Nursinah Amir ◽  
Syahrul ◽  
Syamsuar
Keyword(s):  
Amino Acid ◽  
Sampling Method ◽  
Raw Material ◽  
Skipjack Tuna ◽  
Fish Products ◽  
Smoked Fish ◽  
South Sulawesi ◽  
Fish Samples ◽  
Fish Product ◽  
Method Analysis

Histamine is a derivative composition of the histidine amino acid that is widely found in scombroid fish such as skipjack, tuna and mackerel tuna. Skipjack and tuna are fisheries commodities that are often used as raw material for smoked fish in several districts in South Sulawesi. This study aims to evaluate the level of histamine in smoked fish products in South Sulawesi. Smoked fish samples were immediately taken from processors in Bulukumba, Bone and Sinjai districts using the Purpossive Sampling method. Analysis of histamine levels was carried out at the Laboratory of the Application Center for Fisheries Product Quality South Sulawesi used spectrophotometry based on SNI 2354.10: 2009. The results determined the value of histamine levels of smoked fish products in South Sulawesi as required by SNI 2725: 2013 which was 3.00-7.32 mg / kg.

scholarly journals Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays

10.5219/1505 ◽  
2021 ◽  
Vol 15 ◽  
pp. 95-100
Author(s):  
Amal Nasser Al-Kuraieef
Keyword(s):  
Radiation Treatment ◽  
Thiobarbituric Acid ◽  
Aerobic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Microbiological Properties

The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties.

Incidence of Vibrio cholerae in Fresh Fish and Ceviche in Guadalajara, Mexico

1997 ◽  
Vol 60 (3) ◽  
pp. 237-241 ◽  
Author(s):  
MA. REFUGIO TORRES-VITELA ◽  
ALEJANDRO CASTILLO ◽  
GUNNAR FINNE ◽  
MA. OFELIA RODRIGUEZ-GARCIA ◽  
NANCI E. MARTINEZ-GONZALES ◽  
...  
Keyword(s):  
Vibrio Cholerae ◽  
Plate Count ◽  
Distribution Centers ◽  
Street Vendors ◽  
Fresh Fish ◽  
Fish Samples ◽  
Vibrio Cholerae O1 ◽  
The Mean ◽  
Aerobic Plate Count ◽  
El Tor

The incidence of Vibrio cholerae O1 and non-Ol was determined in fresh fish and ceviche, a marinated raw fish dish ready for consumption. Fresh red snapper (Lutjanus purpureous) and mackerel (Scomberomorus sierra) were obtained from distribution centers, and ceviche from street vendors and small open restaurants in Guadalajara, Mexico. In addition to V. cholerae, the fish samples were tested for aerobic plate count (APC), total volatile nitrogen (TVN), trimethylamine (TMA), and the ceviche for APC, coliforms, and pH. V. cholerae O1 and non-O1 was isolated from 10% and 26% ofthe fish respectively. The mean data for the fish samples were in the region of: APC, 106 CFU/g of fish; more than 25 mg of TVN per 100 g of fish, but less than 5 mg of nitrogen as TMA per 100 g. Eleven percent of the ceviche obtained from street vendors and 6% obtained from restaurants were positive for V. cholerae O1. The mean APC and coliform counts were 6.6 and 4.8 log CFU/g of fish respectively, and the pH of the ceviche ranged from 3.0 to 4.5. All the strains of V. cholerae O1 isolated during this study were identified as biotype El Tor, serotypes Inaba and Ogawa. For both fresh fish and ceviche, the frequency of isolation of V. cholerae was highest during the summer months.

scholarly journals POTENSI PENGOLAHAN HASIL PERIKANAN DI KAMPUNG BEBALANG KABUPATEN KEPULAUAN SANGIHE

2021 ◽  
Vol 7 (1) ◽  
pp. 7-12
Author(s):  
Novalina Maya Sari Ansar ◽  
Frans Gruber Ijong
Keyword(s):  
Descriptive Analysis ◽  
Small Island ◽  
Technology Support ◽  
Fresh Fish ◽  
Smoked Fish ◽  
The People ◽  
Observation Methods ◽  
Flying Fish ◽  
Fish Product ◽  
The Village

Kampung Bebalang merupakan sebuah pulau kecil dengan luas wilayah 68,7KM2 yang secara administrative merupakan bagian dari Kecamatan Manganitu Selatan Kabupaten Kepulauan Sangihe. Kampung Bebalang memiliki potensi perikanan yang cukup besar khususnya untuk golongan ikan pelagis. Potensi perikanan di Kampung Bebalang belum dimanfaatkan secara maksimal untuk peningkatan kesejahteraan masyarakat yang sebagian besar bermata pencaharian sebagai nelayan. Oleh karena itu perlu dilakukan penelitian yang bertujuan untuk dapat mengidentifikasi potensi sumber daya perikanan, penanganan pasca tangkap serta potensi usaha pengolahan hasil perikanan dalam rangka peningkatan kesejahteraan masyarakat. Metode yang digunakan adalah metode survey dan observasi lapangan serta dianalisis secara deskriptif. Hasil penelitian menunjukan mayoritas penduduk Kampung Bebalang bermata pencaharian sebagai nelayan dengan berbagai hasil tangkapan yakni ikan tongkol, ikan julung-julung, ikan terbang dan yang paling dominan yakni ikan layang. Pada umumnya ikan hasil tangkapan dipasarkan dalam bentuk ikan segar dan sebagian diolah menjadi ikan asin, ikan asap utuh dan ikan asap pinekuhe. Proses pengolahan ikan dilakukan dengan cara yang masih sederhana dan bersifat tradisional serta belum menerapkan prinsip sanitasi dan hygiene serta belum menerapkan teknologi pengolahan.   Bebalang village is a typically small island, covering an area of 68.7 km2 administratively is part of Manganitu Selatan District Sangihe Islands Regency. This village has a promising potential of pelagic fish, which has not been optimally used to improve the life of the people in the village who mainly work as fishermen. Therefore, this research aimed to identify fisheries potential in the village to improve their welfare. We applied survey and field observation methods and descriptive analysis. The results showed that the majority of people in Bebalang were fishermen mainly catching tuna mackerel, the halfbeak, flying fish and the most dominant one, scad fish. Generally, most of the catch was sold in form of fresh fish and others were salted, smoked as pinekuhe or other types of smoked fish. Fish product processing was conducted traditionally without sanitary and hygienic applications as well as fish processing technology support.

scholarly journals Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

scholarly journals Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

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