Abstract: Tuna species are the large group of important fishes that belong to the Scombridae family, covers more than 50 different species, are significant in supplying a global market. Tuna widely consumed worldwide as fresh or canned. Considering that tuna fish, like other scombroid fish, is commonly associated with cases and outbreaks Histamine Food Poisoning (HFP). Histamine is identified by the Food and Drug Administration (FDA) as a major chemical hazard of seafood products. The aim of the present study was to search and review the findings from the scientific published literature studies focusing on determination of histamine levels in commercial canned tuna. The results of the data search, remaining 11 articles were suitable in this review. The histamine levels in canned tuna were determined in this study by using ELISA, HPLC or a rapid test method. Samples of commercial canned tuna from different countries were analysed and found to have histamine levels that were within the acceptable range. Histamine level that is considered to be permissible in fish and fishery products differs by country. In the United States (US), a histamine level of 50 mg/ kg is considered indicative of fish spoilage, while the European Union (EU) has established an acceptable histamine level of 200 mg/ kg for fish belonging to the Scombridae, Clupeidae, Engraulidae, Coryphaenidae, Pomatomidae, and Scomberesocidae families.
Keywords: Determination, histamine levels, commercial, canned tuna.
Title: DETERMINATION OF HISTAMINE LEVELS IN COMMERCIAL CANNED TUNA
Author: Desak Gde Diah Dharma Santhi
International Journal of Healthcare Sciences
ISSN 2348-5728 (Online)
Vol. 11, Issue 1, April 2023 - September 2023
Page No: 228-236
Research Publish Journals
Website: www.researchpublish.com
Published Date: 25-August-2023
