Fish product safety in lithuania: assessment of histamine levels

The paper provides research data on histamine content in fish and fish products purchased in a supermarket in Lithuania. The prevalence of histamine in the analyzed fish ranged from 5.00 mg kg to 240.78 mg kg, with mean value of 36.97±12 mg kg. Histamine levels in 16% analyzed salmon samples exceeded the limits defined in Regulation (EC) 2073/2005 (7). Such increase was influenced by seasonality: significantly higher histamine levels were found in fish after spawning than in those caught in the autumn and winter seasons. Histamine levels in salmon varied from 5.00 mg kgup to 240.78 mg kg, In herring, the levels of histamine ranged from from 5.00 mg kgup to 177.45 mg kg. Smaller quantities in a range of 5.00-102.50 mg kg were found in mackerel, although this fish belongs to the species with an abundant prevalence of histidine. The levels of determined histamine in fish products were significantly higher than in fresh fish, at p <0.05. The highest levels of histamine were detected in herring products, yet they varied from 6.09 mg kg to 177.45 mg kgalthough the mean value was 59.89±25 mg kg. Technological processing had impact on the accumulation of histamine in fish products. The smallest quantities of histamine were found in fermented fish products; slightly higher amounts, in salted dried fish, and the highest levels of histamine were determined in cold and hot smoked fish. In cold smoked escolar the level of histamine was 176.00 mg kg, as well as in hot-smoked mackerel – up to 128.01 mg kg. Considering the safety of fish products in relation to histamine content, herring products are the least safe as there were significantly higher levels of histamine found (p<0.05) in these products than in other analyzed products.