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MESO : The first Croatian meat journal, Vol. X No. 1, 2008.

Professional paper

Higijensko značenje histamina u ribi

Renata Vusilović ; Vukovarska 36, 43280 Garešnica
Željka Cvrtila Fleck ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Nevijo Zdolec ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Lidija Kozačinski ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Bela Njari ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Department of Hygiene and Technology of Foodstuffs of Animal Origin, Faculty of Veterinary MEdicine, University of Zagreb, Heinzelova 55, Zagreb

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Abstract

U radu je prikazan značaj nalaza histamina u ribi. Pretraženi uzorci lokardi (n=36), pohranjeni na sobnoj temperaturi, trećeg su dana bili zdravstveno neispravni radi povećane količine histamina (zima 2007.). Četvrtog je dana i na uzorcima držanim na temperaturi hladnjaka ustanovljena količina histamina veća od 100 mg/kg. U uzorcima analiziranim u ljeto iste godine već je drugog dana utvrđena povećana količina histamina (sobna temperatura), odnosno trećeg dana za uzorke pohranjene na temperaturi hladnjaka, pa se ti uzorci smatraju zdravstveno neispravnima. Sustavne mjere pohrane ribe na niže temperature mogu spriječiti histaminsko otrovanje u ljudi. Propisane norme, kritične granice količine histamina navedene u prema odredbama Pravilnika (NN RH 51/05),kao i mjere sprečavanja histaminskog otrovanja u okvirima veterinarsko-sanitarnog nadzora u Republici Hrvatskoj u skladu su s Pravilnikom o higijeni hrane životinjskog podrijetla (NN RH 99/07).

Keywords

histamin; riba; temperatura pohrane

Hrčak ID:

21198

URI

https://hrcak.srce.hr/21198

Publication date:

15.3.2008.

Article data in other languages: english german italian

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