Histamine in Fish and Fish Products: an 8-Year Survey. Follow Up and Official Control Activities in the Abruzzo Region (central Italy)

This study focused on the official control activities carried out during an 8-year period by the competent authority charged with safeguarding the public health with regards to histamine presence in fish. Samples of raw and processed fish products were collected from establishments of production, supermarkets, restaurants, and other customer services, rather than foodborne outbreaks causing hospitalization and medical treatment. They were analyzed by HPLC with diode array detector after derivatization with dansyl-chloride. A total of 59 (19.5%) out of 303 examined batches showed histamine concentrations below the maximum limits set by the Commission Regulation (EC) No 2073/2005, while further 18 (5.9%) resulted non-compliant. In the last case, the follow up procedure was activated for the corresponding sampling sites in the subsequent years. A statistically significant difference (p < 0.01) was observed between anchovy and all the investigated species except for tuna, as well as between raw and processed fish products not distinguished by fish species. The comparison of batches collected in cold and hot months was not statistically significant (p > 0.05). The results of this survey suggest a special attention to the quality of raw material, storage temperature and hygiene practices during both handling and processing of fish and fish products.