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MESO: Prvi hrvatski časopis o mesu, Vol. 24. No. 6., 2022.

Stručni rad

https://doi.org/10.31727/m.24.6.1

Histamine in fish products on Croatian market

Valentina Obradović ; Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia
Vanesa Hodžić ; Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia
Dario Lasić ; Teaching Institute for Public Health "Dr. Andrija Štampar", Zagreb, Croatia
Maja Ergović Ravančić1 ; Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia
Svjetlana Škrabal ; Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia
Helena Marčetić ; Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia
Sanja Zec Zrinušić ; Faculty of Food Technology, Josip Juraj Strossmayer University of Osjek, Croatia

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preuzimanja: 271

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Sažetak

It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.

Ključne riječi

histamine; bluefish; histamine poisoning; high performance liquid chromatography

Hrčak ID:

287302

URI

https://hrcak.srce.hr/287302

Datum izdavanja:

14.12.2022.

Podaci na drugim jezicima: talijanski španjolski njemački hrvatski

Posjeta: 1.630 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 6 October 2022

Date accepted: 24 October 2022

Publication date: 14 December 2022

Volume: 24

Issue: 6

Pages: 562-568

DOI: 10.31727/m.24.6.1

Article Information (continued)

Categories:

Subject: Stručni rad

Categories:

Subject: Case-report

Keywords:

Keyword: histamine

Keyword: bluefish

Keyword: histamine poisoning

Keyword: high performance liquid chromatography

Keywords:

Keyword: histamin

Keyword: plava riba

Keyword: trovanje histaminom

Keyword: HPLC

Keywords:

Keyword: Histamin

Keyword: blauer Fisch

Keyword: Histaminvergiftung

Keyword: Hochleistungsflüssigkeitschromatographie(HPLC)

Keywords:

Keyword: histamina

Keyword: pezcado azul

Keyword: intoxicación por histamina

Keyword: HPLC

Keywords:

Keyword: istamina

Keyword: pesce azzurro

Keyword: intossicazione da istamina

Keyword: HPLC

Histamine in fish products on Croatian market

Translated Title (hr): Histamin u ribljim proizvodima na hrvatskom tržištu

Translated Title (de): Histamin in Fischprodukten auf dem kroatischen Markt

Translated Title (es): Histamina en productos pesqueros en el mercado croata

Translated Title (it): L'istamina nei prodotti ittici sul mercato croato

Valentina Obradović[1]

Email:

Vanesa Hodžić[1]

Email:

Dario Lasić[2]

Email:

Maja Ergović Ravančić1[1]

Email:

Svjetlana Škrabal[1]

Email:

Helena Marčetić[1]

Email:

Sanja Zec Zrinušić[3]

Email:

 

[1] Faculty of tourism and rural development, Josip Juraj Strossmayer University of Osjek, Požega, Croatia

[2] Teaching Institute for Public Health "Dr. Andrija Štampar", Zagreb, Croatia

[3] Faculty of Food Technology, Josip Juraj Strossmayer University of Osjek, Croatia

Abstract

It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.

Translated Abstract

Plavu ribu preporuča se jesti najmanje dva puta tjedno zbog visoke nutritivne vrijednosti, prvenstveno zdravih masnoća i bjelančevina. No, osim svojih prednosti, konzumacija ribe i ribljih proizvoda može donijeti potencijalne opasnosti. Trovanje histaminom je jedan od najčešćih problema povezanih s konzumacijom plodova mora. Smatra se relativno blagom bolešću sa simptomima poput osipa, urtikarije, mučnine, povraćanja, ali u nekim slučajevima, zbog visoke osjetljivosti, može dovesti do teških simptoma, čak i smrti. Kako bi se osigurala sigurnost ribljih proizvoda, određivanje histamina jedan je od sigurnosnih zahtjeva europskog i hrvatskog zakonodavstva (Zakon o higijeni hrane i mikrobiološkim mjerilima za hranu, NN 83/2022). Unatoč tome, proteklih je godina bilo više povlačenja ribljih proizvoda od strane Ministarstva poljoprivrede s hrvatskog tržišta zbog utvrđenih vrijednosti histamina koje su prelazile maksimalnu dozvoljenu količinu (MRL). Cilj ovog rada bio je High Performance Liquid Chromatography (HPLC) metodom odrediti razinu histamina u 20 različitih proizvoda iz hrvatskih maloprodajnih trgovina. Svi ispitani uzorci bili su u skladu sa zakonski određenim granicama razine histamina.

Translated Abstract

Mindestens zweimal pro Woche sollte man blauen Fisch essen, da er einen hohen Nährwert hat und viele Inhaltsstoffe enthält, vor allem gesunde Fette und Proteine. Neben seinen Vorteilen kann der Verzehr von Fisch und Fischerzeugnissen aber auch potenzielle Gefahren mit sich bringen. Eine Histaminvergiftung ist eines der häufigsten Probleme im Zusammenhang mit dem Verzehr von Meeresfrüchten. Sie gilt als eine relativ milde Erkrankung mit Symptomen wie Hautausschlag, Urtikaria, Übelkeit und Erbrechen, kann aber in einigen Fällen aufgrund der hohen Empfindlichkeit zu schweren Symptomen und sogar zum Tod führen. Um die Sicherheit von Fischprodukten zu gewährleisten, ist die Bestimmung von Histamin eine der Sicherheitsanforderungen der europäischen und kroatischen Gesetzgebung (Gesetz über Lebensmittelhygiene und mikrobiologische Kriterien für Lebensmittel, Amtsblatt NN 83/2022). Trotzdem hat das Landwirtschaftsministerium in den letzten Jahren mehrere Fischprodukte vom kroatischen Markt zurückgerufen. Ziel dieser Arbeit war es, den Histamingehalt in 20 verschiedenen Produkten aus kroatischen Einzelhandelsgeschäften mittels der HPLC-Methode (High Performance Liquid Chromatography) zu bestimmen. Alle untersuchten Proben entsprachen den gesetzlich festgelegten Grenzwerten für Histamingehalte.

Translated Abstract

Se recomienda comer pescado azul al menos dos veces por semana debido a su alto valor nutricional, principalmente grasas saludables y proteínas. Sin embargo, además de sus beneficios, el consumo de pescado y productos pesqueros tiene peligros potenciales. La intoxicación por histamina es uno de los problemas más comunes asociados con el consumo de los mariscos. Se considera una enfermedad relativamente leve con síntomas como el sarpullido, urticaria, náuseas y vómitos, pero en algunos casos, debido a la alta sensibilidad, puede provocar síntomas graves, incluso la muerte. Para garantizar la seguridad de los productos pesqueros, la determinación de histamina es uno de los requisitos de seguridad de la legislación europea y croata (Ley de Higiene de los Alimentos y Criterios Microbiológicos para los Alimentos, NN 83/2022). No obstante, en los últimos años ha habido varios retiros de productos pesqueros por parte del Ministerio de Agricultura del mercado croata, debido a valores determinados de histamina que superaban la Cantidad Máxima Permitida (MAQ). El fin de este trabajo fue determinar el nivel de histamina en 20 productos diferentes de tiendas minoristas croatas, utilizando el método de cromatografía líquida de alta eficacia (HPLC). Todas las muestras analizadas estaban de acuerdo con los límites legalmente definidos para los niveles de histamina.

Translated Abstract

Si consiglia di mangiare pesce azzurro almeno due volte a settimana per il suo alto valore nutritivo, principalmente grassi “buoni” e proteine . Tuttavia, a parte i loro benefici, consumare pesce e prodotti ittici può comportare potenziali pericoli. La intossicazione da istamina è uno dei problemi più comuni associati al consumo di frutti di mare. Considerata una malattia relativamente lieve, con sintomi come eruzioni cutanee, orticaria, nausea e vomito, in alcuni casi, a causa dell'elevata sensibilità dell’individuo interessato, può portare a sintomi gravi e, persino, alla morte. Al fine di garantire la sicurezza dei prodotti ittici, la determinazione del livello di istamina è uno dei requisiti di sicurezza della legislazione europea e croata (Legge sull'igiene alimentare e norme microbiologiche per gli alimenti, G.U. croata “Narodne novine” n. 83/2022). Nonostante ciò, negli ultimi anni si è assistito al ritiro dal mercato croato di diversi prodotti ittici da parte del Ministero dell'Agricoltura a causa dei valori di istamina accertati, che superavano i limiti massimi di residui consentiti (MRL). Lo scopo di questo lavoro consisteva nel determinare il livello di istamina in 20 diversi prodotti prelevati dai punti vendita al dettaglio croati utilizzando il metodo della cromatografia liquida ad alta prestazione (High Performance Liquid Chromatography o HPLC). Tutti i campioni testati sono risultati conformi ai limiti del livello di istamina definiti dalla legge.

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