Comparative Analysis of Histamine Levels of Common Farm Fishes


1 Animal health research institute

2 Food Hygiene Department, Faculty of Veterinary Medicine, Banha university

3 Food Hygiene Department, Animal Health Research Institute, Dokki, Giza


Histamine fish poisoning (HFP) is a foodborne chemical intoxication caused by consuming a bacterially contaminated fish that are capable of producing histamine. Histamine may cause food intolerance and allergic reaction. The aim of this study is to investigate the occurrence and level of histamine in fish that are commonly consumed in Kafrelshiekh governorate and how to control it's level in those fishes. Accurately, 90 samples from three different species of fish represented by Mugil cephalus, Oreochromis niloticus and Clarias gariepinus (30 of each) were collected at different times from different farms in Kafrelshiekh governorate and examined for determination of their histamine levels "mg%" using Enzyme-Linked Immunosorbent Assay (ELISA). Histamine was detected in all fish samples with mean values as following 9.76 ± 0.12 in Mugil cephalus, 13.32 ± 0.17 in Oreochromis niloticus and 21.05 ± 0.26 in Clarias gariepinus with acceptability of 82.22 % according to Egyptian Organization for Standardization "EOS" (2005).


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