Professional paper

Identification of histamine content in fish samples

Ahmed Smajlović ; Department for Pharmacology and Toxicology, Veterinary faculty, University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo
Asima Baković ; Department for Pharmacology and Toxicology, Veterinary faculty, University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo
Indira Mujezinović ; Department for Pharmacology and Toxicology, Veterinary faculty, University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo
Mehmed Muminović ; Department for Pharmacology and Toxicology, Veterinary faculty, University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo
Muhamed Smajlović ; Department of Food Hygiene and Technology, Veterinary faculty, University of Sarajevo, Zmaja od Bosne 90, 71000 Sarajevo
Osman Kapetanović ; Sanitary Inspection, Ministry of health, canton Sarajevo, Bulevar Meše Selimovića 12, 71000 Sarajevo
Senada Hadžijusufović ; Sanitary Inspection, Ministry of health, canton Sarajevo, Bulevar Meše Selimovića 12, 71000 Sarajevo

Abstract

Histamine is biogenic amine, which is developed in food rich in proteins as a result of histidine decomposition. The decomposition is caused by growth of certain types of bacteria. Samples of imported fish from B&H market were analysed for the presence and quantity of histamine by ELISA (RIDASCREEN® Histamine). The results should represent the basis for introducing permanent control of the histamine presence in food rich in proteins (fish, cheese, milk, and meat) and in wine. This control should ensure the prevention of human poisoning and it must be legally regulated.

Keywords

histamine; fish; ELISA

Hrčak ID:

30710

URI

https://hrcak.srce.hr/30710

Publication date:

14.7.2008.

Article data in other languages: croatian german italian

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