Determination of histamine level in frozen fish in relation to bacterial contamination

Document Type : Original Article


Food Hygiene and control Department, Faculty of Veterinary Medicine, Benha University


Histamine is a member of compounds called biogenic amines unremarkably made by chemical process of free amino acids and present in a many types of foods. Production of amine in concert of the biogenic amines (BA) in fish represents a health risk to human food intoxication.
In this study ninety random frozen fish samples pictured by Mackerel, Saurus and Oreochromis niloticus (30 of each) were collected from markets in Kalyobia governorate to work out the microorganism count of coliform, staphylococci aureus and Enterobacteriaceae and examined for the presence of amine by assay.
The results of medical specialty examination for frozen fish discovered that Enterobacteriaceae counts were recorded as 29 (96.7%) from frozen Mackerel samples, 26 (86.7%) from frozen Saurus samples and 24 (80%) from frozen Oreochromus niloticus . additionally, coliform counts were 27(90%) from frozen Mackerel samples,25 (83.3%) from frozen Saurus samples and 23(76.7) from frozen Oreochromus niloticus. Also, the study discovered that S. aureus counts were 22(73.3%) from examined Mackerel , 17(56.7%) from Saurus and 14(46.7%) from Oreochromus niloticus . mistreatment assay check, the results recorded that the amine mean values in examined fish samples were twenty nine.40 ± 0.31, 21.76 ±0.25 and 16.23±0.18 mg/kg for Mackerel, Saurus and Oreochromis niloticus severally. once and for all, the appliance of early detection of biogenic amines primarily amine manufacturing microorganism may scale back the health risk of amine intoxication associated fish and fish product microbic deterioration. Improvement of a selective medium to observe decarboxylating microorganism could also be a valuable tool.


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