Volume 4, Issue 2 (9-2014)                   JABS 2014, 4(2): 201-208 | Back to browse issues page

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Mohtadi nia J, Zakerzadeh M, Goudarzi M, Rahman pour H, Khadem Haghighian H. Determining the Amount of Histamine Levels in Canned Tuna Fish Marketed in Supermarkets of Tabriz City. JABS 2014; 4 (2) :201-208
URL: http://jabs.fums.ac.ir/article-1-288-en.html
Determining the Amount of Histamine Levels in Canned Tuna Fish Marketed in Supermarkets of Tabriz City
Javad Mohtadi nia1 , Mehrnoush Zakerzadeh2 , Mehdi Goudarzi3 , Hossein Rahman pour1 , Hossein Khadem Haghighian * 4
1- Department of Food Sciences and Technology, Faculty of Health and Nutrition, Tabriz University of Medical sciences, Tabriz, Iran.
2- Department of Nutrition, School of Paramedical, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran
3- Department of Pharmacology and Toxicology, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
4- Department of Nutrition, School of Paramedical, Ahvaz Jundishapur University of Medical Science, Ahvaz, Iran , khademnut@yahoo.com
Abstract:   (9689 Views)

Background & Objective: Histamine poisoning which is induced from seafood is the most common disease around the world. Determining the amount of histamine in canned tuna fish shows not only the healthy quality of fish, but also it is effective in protecting the health and safety of the consumers.

Materials & Methods: In this cross-sectional study, 60 samples of histamine content canned tuna fish marketed in supermarkets of Tabriz city was analyzed through ELISA method. Histamine levels in the samples were compared based on the time between the production and the production seasonwith limited range. Statistical analysis was performed using SPSS software version 16.

Results: Histamine levels between 5-200.3 mg/kg were different. Histamine levelin canned food was 30 % lower and 70% higher than the permissible limit (50 mg kg) in some cans. Histamine levels in canned tuna produced in North and South regions were statistically significant (p<0.05).Canned tuna fish produced in summer and autumn, respectively, had the highest and lowest levels of histamine.

Conclusion: According to high percentage of canned tuna, which have histamine more than permissible limit, the risk of histamine toxicity is there for consumers of such kind of food.

Keywords: Key words: Histamine, Fish tuna, ELISA
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Type of Study: Research | Subject: Microbiology (Food Industry)
Received: 2013/07/24 | Accepted: 2014/03/9 | Published: 2014/09/14
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