The Value of Fish in Our Nutrition and the Risk of Histaminic Poisoning

Year 1970, Volume: 23 Issue: 2, 354 - 365, 30.06.1970

Türkan Sungur

Abstract

The increasing global population and economic challenges have made nutrition a pressing issue in many countries. Türkiye faces deficiencies in caloric intake and particularly animal-based protein. Fish, rich in essential amino acids, vitamins (A, B-complex), and minerals (Ca, I, F), could address this gap. However, issues in fish sanitation and cold chain logistics lead to decomposition and histamine production, posing public health risks. This study investigated histamine levels in 100 fish samples collected from 25 markets in Ankara. Values ranged from 10 to 248 mg/100g, with higher histamine correlating to poor freshness. Findings highlight the need for improved hygienic practices and awareness of histaminic toxicity.

Keywords

Fish nutrition , Histamine poisoning , Protein deficiency , Food safety , Cold chain logistics , Decomposition products

Beslenmemizde Balığın Değeri ve Histaminik Zehirlenme Tehlikesi

Abstract

Artan dünya nüfusu ve ekonomik zorluklar birçok ülkede beslenmeyi önemli bir sorun haline getirmiştir. Türkiye’de yapılan araştırmalar ve resmi açıklamalar, kalori ve hayvansal protein yetersizliğini ortaya koymaktadır. Esansiyel aminoasitler, bazı vitaminler ve mineraller açısından zengin olan balık, bu eksikliği giderebilecek önemli bir kaynaktır. Ancak üretim yetersizliği ve soğuk zincir sisteminin olmayışı gibi nedenlerle elde edilen ürünlerde dekompozisyon ve histamin oluşumu gözlenmektedir. Bu çalışma kapsamında Ankara’daki 25 balıkçı dükkânından temin edilen 100 numune incelenmiş; Histamin miktarları 10 – 248 mg/100 g arasında bulunmuştur. Balıkların tazeliği ile histamin düzeyleri arasında belirgin ilişki gözlenmiş, toplum sağlığı açısından histaminik zehirlenme riskine dikkat çekilmiştir.

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