Determination of Histamin Levels in the Fish Samples Obtained from Open Markets of Aydın

Year 2019, Volume: 8 Issue: 2, 663 - 667, 01.06.2019

Pelin Koçak Kızanlık Cemil Şahiner Ergün Ömer Göksoy

Abstract

Background/Aim: Scombroid fish poisoning, is a syndrome resembling an allergic reaction that occurs after consuming fish contaminated with high levels of histamine prodeced in unhygienic conditions and stored improperly. It is caused by mainly consumption of Scomberesocidae and Scombridae fish such as tuna, mackerel, bonito. However, other fish apart from these families may also cause histamine fish poisoning. Poisoning caused by consumption of histamine, a biogenic amine, in fish meat derived from free histidine amino acid by decarboxylase enzymes of bacteria. This study was aimed to determine of histamin levels in the fish samples obtained from open markets of Aydın. Material and Method: In this study, a total of 50 fish samples 15 bonito, 15 mackerel and 20 horse mackerel collected from open markets located in Aydın Province and histamine levels were determined by using ELISA technique. Results and Conclusion: The presence of various levels of histamine was detected in all fish samples. The results showed that the minimum and maximum levels of histamine observed were 3,45 ppm and 30,32 ppm with the mean of 7,18 ppm. 26% of the histamine detected samples were in a range of 1 and 5 ppm, 70% of the positive samples were in the range of 5-10 ppm. %2 of the positive samples had histamine levels between 20-25 ppm and 30-35 ppm. None of the samples had higher limits than that Turkish Food Codex allowed 200 ppm .

Keywords

Key words: ELISA, histamine, Scombridae, scombroid fish poisoning

Aydın İli Pazar Yerlerinde Satışa Sunulan Balıklarda Bulunan Histamin Düzeylerinin Belirlenmesi

Abstract

Özbilgi/Amaç: Skombroid balık zehirlenmesi, yüksek seviyede histamin içeren ve iyi korunmamış balıkların tüketilmesiyle ortaya çıkan alerjik bir reaksiyondur. Histamin zehirlenmesi sıklıkla Scomberesocidae ve Scombridae familyalarına ait scombroid balıkları ton balığı, torik balığı, uskumru, lüfer ve zurna balığı ile ilişkilendirilmekle birlikte Skombroid ailesine mensup olmayan ama zehirlenmeye sebep olan farklı türde balıklardan da kaynaklanabilmektedir. Balık etinde bulunan serbest histidin aminoasidinin bakteriyel dekarboksilazlar ile histamine dönüştürülmesi zehirlenmenin temelini oluşturmaktadır. Bu çalışmada Aydın ili pazar yerlerinde satışa sunulan balıklarda bulunan histamin düzeylerinin belirlenmesi amaçlanmıştır. Materyal ve Metot: Çalışmada; Aydın ili açık pazarlarından toplanılan 50 adet balık 15 adet palamut balığı, 15 adet uskumru balığı ve 20 adet istavrit balığı örneğinde ELISA tekniği kullanılarak histamin miktarları araştırılmıştır. Bulgular ve Sonuç: İncelenen balık örneklerinin tamamında çeşitli düzeylerde histamin varlığı saptanmıştır. Örneklerdeki histamin düzeyi minimum 3,45 ppm, maksimum 30,32 ppm ve ortalama 7,18 ppm olarak belirlenmiştir. Ayrıca histamin düzeyinin örneklerden 13’ünde %26 1-5 ppm, 35’inde %70 5-10 ppm, 1’inde %2 20-25 ppm ve yine 1 örnekte de %2 30-35 ppm değerleri arasında olduğu tespit edilmiştir. İncelenen örneklerin hiçbirinde bulunan histamin seviyesinin Su Ürünleri Yönetmeliği tarafından belirtilen en yüksek değer olan 200 ppm’in üzerinde olmadığı belirlenmiştir.

Keywords

Anahtar kelimeler: ELISA, histamin, Scombridae, scombroid balık zehirlenmesi

References

• Ansdell V (2008). Food-borne illness. In: Keystone, J.S., Kozarsky, P.E., Freedman, D.O., Nothdurft, H.D., Connor, B.A. (Eds.), Travel Medicine, second ed. Mosby, Philadelphia, s 475-484.
• Bjornsdottir-Butler K, McCarthy SA, Dunlap PV, Benner RA (2016). Photobacterium angutsum and Photobacterium kishitanii, psychrotrophic high-level histamine-producing bacteria indigenous to tuna. Applied and Environmental Microbiology, 82:2167-2176.
• Cavanah DK, Casale TB (1993). Histamine. In: Kaliner MA, Metcalfe DD (eds.), The Mast Cell in Health and Disease, Bluefish-associated scombroid poisoning. New York, Basel, Hong Kong, s. 321–342.
• Chang SC, Kung HF, Chen HC, Lin CS, Tsai YH (2008). Determination of histamine and bacterial isolation in swordfish fillets (Xiphiasgladius) implicated in a foodborne poisoning. Food Control, 19:16-21.
• Chummun S, Neetoo H (2016). A study on the relationship between microbial growth, histamine development and organoleptic changes in retailed fresh sprangled emperor and bigeye tuna. Journal of Food Chemistry and Nanotechnology, 2:6-13.
• Edmunds WJ, Eitenmiller RR (1975). Effect of storage time and temperature on histamine content and histidine decarboxylase activity of aquatic species Journal of Food Science, 40:516-519.
• EFSA (European Food Safety Authority) (2017). Assessment of the incidents of histamine intoxication in some EU countries. EFSA Supporting Publications, 14(9):1301E.
• FDA (U.S. Food and Drug Administration) (2011). Fish and Fishery Products Hazards and Controls Guidance. Department of Health and Human Services Public Health Service, Food and Drug Administration Center For Food Safety and Applied Nutrition Office of Food Safety.
• FDA (2019). Chapter 7: Scombrotoxin (Histamine) Formation. https:// www.fda.gov ı media ı download. Son erişim 11.10.2019.
• Fernandez-Salguero J, Mackie M (1979). Histidine metabolism in mackerel (Scomber scombrus). Studies on histidine decarboxylase activity and histamine formatian during storage of flesh and liver under sterile and non- sterile conditions. Journal of Food Technology, 14:131-139.
• Flick GJ, Oria MP, Douglas L (2001). Potential hazards in cold-smoked fish: Biogenic amines. Special Supplement to the Journal of Food Science, 66(7):1088-1099.
• FSAI (Food Safety Authority of Ireland) (2019). Histamine in Fish and Fishery Products. https://www.fsai.ie ı faq ı histamine_fish. Son erişim 19.10.2019.
• Halstead B, Courville D (1967). Poisonous and venomous marine animals of the world. US. Government Printing Office, p. 653.
• Hui JY, Taylor SL (1983). High pressure liquid chromatographic determination of putretactive amines in foods. Journal of the Association of Official Analytical Chemists, 66:853-857.
• Hungerford JM (2010). Scombroid poisoning: A review. Toxicon, 56:231-243.
• Kim MK, Mah JH, Hwang HJ (2009). Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116:87-95.
• Klausen NK, Lund E (1986). Formation of biogenic amines in herring and mackerel. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 182:459-463.
• Lehane L, Olley J (2000). Review Histamine fish poisoning revisited. International Journal of Food Microbiology, 58:1-37.
• Leniştea C (1971). Bacterial production and destruction of histamine in foods, and food poisoning caused by histamine. Die Nahrung, 15:109-113.
• Lopez-Sabater EI, Rodriguez-Jerez Jo J, Hernhdez-Herrero M, Mora- Ventura MT (1996). Incidence of histamine-forming bacteria and histamine content in scombroid fish species from retail markets in the Barcelona area. International Journal of Food Microbiology, 28:411-418.
• Muscarella M, Iammarino M, Centonze D, Palermo C (2005). Measurement of histamine in seafood by HPLC, CE, and ELISA: Comparison of three techniques. Veterinary Research Communications, 29(2):343-346.
• Muscarella M, Magro SL, Campaniello M, Armentano A, Stacchini P (2013). Survey of histamine levels in fresh fish and fish products collected in Puglia (Italy) by ELISA and HPLC with fluorimetric detection. Food Control, 31:211-217.
• Özoğul F, Küley E, Özoğul Y (2004). Balık ve balık ürünlerinde oluşan biyojenik aminler. Ege Üniversitesi Su Ürünleri Dergisi, 21(3-4):375- 381.
• Rawles DD, Flick GJ, Martin RE (1996). Biogenic amines in fish and shellfish. Advences in Food and Nutrition Research, 39:329-364.
• Rice S, Eitenmiller RR, Koehler PE (1976). Biologically active amines in food: A review. Journal of Milk Food Technology, 39:353-358.
• Rossano R, Mastrangelo L, Ungaro N, Riccio P (2006). Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis. Journal of Chromatography B, 830:161- 164.
• Ruiz-Capillas C, Moral A (2004). Free amino acids and biogenic amines in red and white muscle of tuna stored in controlled atmospheres. Amino Acids, 26:125-132.
• Specht D (1998). Scombroid fish poisoning. Journal of Emergency Nursing, 24:118-119.
• Staruszkiewicz WF, Waldron EM, Bond JF (1977). Fluorometric determination of histamine in tuna: Development of method. Journal of the Association of Official Analytical Chemists, 60:1125- 1130.
• Stratton JE, Hutkins RW, Taylor SL (1991). Biogenic amines in cheese and other fermented foods: A review. Journal of Food Protection, 54:460-470.
• Su Ürünleri Yönetmeliğinde Değişiklik Yapılmasına Dair Yönetmelik. Resmi Gazete. 21 Eylül 2008 Pazar. Sayı 27004.
• Taylor SL (1986). Histamine food poisoning: toxicology and clinical aspects. Critical Reviews in Toxicology, 17:91-128.
• Taylor SL, Stratton JE, Nordlee JA (1989). Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication. Journal of Toxicology: Clinical Toxicology, 27(4-5):225-240.
• Tekinşen OC, Yalçın S, Nizamlıoğlu M (1993). Balıkta muhafaza süresinin histamin miktarına etkisi. Selçuk Üniversitesi Veteriner Fakültesi Dergisi, 9(2):30-37.
• Yongsawatdigul J, Choi Y, Udomporn S (2004). Biogenic amines formation in fish sauce prepared from fresh and temperature abused ındian anchovy (Stolephorus indicus). Journal of Food Science, 69(4):312-319.