Professional paper

https://doi.org/10.31727/m.20.4.1

Detection of histamine in canned and fresh fish samples

Iman Kriještorac orcid.org/0000-0001-7619-3417 ; Veterinariski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Naida Kapo orcid.org/0000-0001-5488-1307 ; Veterinariski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina
Ahmed Smajlović orcid.org/0000-0003-3740-954X ; Veterinariski fakultet, Sveučilište u Sarajevu, Bosna i Hercegovina

Abstract

Histamine (scombrotoxin) is produced by the action of histidine decarboxylase, enzyme of the certain bacteria, on the amino acid histidine, and poisoning occurs as a result of food consumption which contains histamine in high concentrations. Commercial canned and fresh sea fish samples were analysed for the presence and amount of histamine by ELISA method. The obtained results confirm the need for constant control of the presence of histamine in foods rich in proteins (such as fish, cheese, milk, meat) and wine, with aim to ensure the prevention of consumers poisoning.

Keywords

histamine; fish; ELISA

Hrčak ID:

204222

URI

https://hrcak.srce.hr/204222

Publication date:

27.7.2018.

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