The Content of Histamine in Fresh and Smoked Fish Commercially Available in Poland

Introduction: Biogenic amines, including histamine, belong to compounds that can affect human health. Histamine naturally occurs in many species of fish with dark meat, especially of the families: Scombridae, Clupeidae, Engraulidae, Coryfenidae, and Pomatomidae. A high concentration of histamine in fish and fish products may cause food poisoning in humans (scombrotoxic fish poisoning; SFP).  This intoxication causes cardiovascular, gastrointestinal, and neurological symptoms, such as skin rashes, urticaria, oedema, local inflammation, nausea, vomiting, diarrhoea, cramping, hypotension, headache, palpitation, and oral burning

Purpose: The aim of this study was to evaluate the histamine level in fish/fish products available at retail in Poland.

Methods: The high performance liquid chromatography with diode array detection (reference method in accordance with the Commission Regulation No. 2073/2005) was used in the study.

Results: A total of 199 samples of fresh and 35 samples of smoked fish were collected from various local shops in the south-east region of Poland. After purchasing, the samples were immediately delivered to the laboratory at refrigerated conditions and then processed. Histamine was detected in 32 of 199 samples of fresh fish (16.1 %) and in four out of 35 samples of smoked fish. The concentration of histamine in fresh fish ranged between 2.6 and 156.41 mg/kg. The maximum amount of histamine (156.41 mg/kg) was found in the salmon. In smoked fish, histamine was in range of 4.34 – 24.05 mg/kg. In all examined samples the content of histamine was below the admissible limit (200 mg/kg). The study showed that fresh fish meet the food safety criteria for histamine listed in the Commission Regulation (EC) No. 2073/2005.

Significance: The low content of histamine in fish and fish products is an indicator of freshness and shelf life, which showed that fish were fresh and manufacturing process was carried out correctly. The results obtained demonstrated that fresh fish available on Polish markets are safe for the consumers.