49B-6 |
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S.-H. KIM1, T.-Y. Chen2, C.-I. Wei1, J.-B. Eun3, Y.-J. Lee3, H.-J. Kim3, and H. An4. (1) Dept. of Nutritional Sciences, Oklahoma State Univ., 301 HES, Stillwater, OK 74078, (2) Dept. of Food Science, National Taiwan Ocean Univ., 2 Pei-Ning Rd., Keelung, 202, Taiwan, (3) Dept. of Food Science & Technology, Chonnam National Univ., 300 Yongbong-Dong, Buk-Gu, Gwang-Ju, 500-757, South Korea, (4) School of Pharmacy, Univ. of Southern California, 1985 Zonal Ave., B-4 Pharmaceutical Sciences Ctr., Los Angeles, CA 90089-9121 Histamine is the main causative agent of scombroid poisoning by acting synergistically with other biogenic amines. Scombroid poisoning plays a major role in the outbreaks of food poisoning associated with seafood consumption. Histamine contents in both domestic and imported products are closely regulated by the FDA in accordance with the HACCP principles. Anchovy is one of the fish species susceptible to histamine formation due to its high content of free histidine in the muscle. It is mostly marketed as a canned anchovy, which is semi-preserved without heating process and often stored without refrigeration. These conditions make canned anchovy highly susceptible to histamine accumulation during distribution, resulting in a product recall in some cases. In this study, we evaluated contents of histamine and other biogenic amines in canned anchovies recalled by the FDA. Histamine contents in the recalled products (n=30) were analyzed by the AOAC fluorometric method. Contents of histamine, cadaverine, putrescine, serotonin, tryptamine, tyramine, phenylethylamine, and spermidine in the products were simultaneously analyzed by using the HPLC method. Histamine contents at >200 ppm were detected in 24 out of 30 cans. The highest amount of biogenic amine accumulated in these products was histamine followed by cadaverine. The remaining 6 cans contained approximately 50 ppm of histamine, but prevailing contents of cadaverine at >200 ppm. Other biogenic amines, such as putrescine, serotonin, and spermidine, were also detected in all the products, although at varied levels. Histamine contents in most of the recalled canned anchovies exceeded the 50 ppm FDA guideline. Cadaverine and other biogenic amines were also detected along with histamine in these samples, which may potentiate the toxicity of histamine. Therefore, monitoring for histamine in canned anchovies, a product highly susceptible to histamine formation, should not be overlooked to ensure the product safety.
Session 49B, Aquatic Food Products: General
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