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377252

HISTAMINE LEVEL IN IMPORTED SCOMBROID FISHES

Article

Last updated: 03 Jan 2025

Subjects

-

Tags

Animal production
Food safety / meat quality

Abstract

A total of 100 imported scombroid fish samples, 82 of each frozen mackerel and canned tuna were used in this study for determination of pH value, histamine content as well as isolation of histamine-producing bacteria.
pH. values in imported frozen mackerel ranged from 5.4 to 6.8 with a mean value of 6.1 while they were from 5.6 to 6.8 with a mean value of 6 in canned tuna. Eighty-six percent of mackerel samples and 16% of canned tuna ones showed histamine content that exceeded the permissible level (10 mg/100 gm), while 10% of imported from mackerel and 2% of canned tuna exceeded 25 mg.
None of the examined samples reached the hazard level of histamine (50 mg/100 gm).
Proteus species, followed by klebsiella pneumonia and Enterobacter aerogenes could be detected in high frequency as compared with other isolated organisms.

DOI

10.21608/vmjg.1993.377252

Authors

First Name

HODA

Last Name

AWAD

MiddleName

-

Affiliation

Animal Health Research Institute, Dokki, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

KHALAFALLA

Last Name

A

MiddleName

-

Affiliation

Food Hygiene Department, Fac. Vet. Medicine, Beni-Suef, Egypt

Email

-

City

-

Orcid

-

Volume

41

Article Issue

3

Related Issue

49974

Issue Date

1993-07-01

Receive Date

2024-08-30

Publish Date

1993-07-01

Page Start

67

Page End

71

Print ISSN

1110-1423

Online ISSN

2537-1045

Link

https://vmjg.journals.ekb.eg/article_377252.html

Detail API

https://vmjg.journals.ekb.eg/service?article_code=377252

Order

377,252

Type

Original Article

Type Code

544

Publication Type

Journal

Publication Title

Veterinary Medical Journal (Giza)

Publication Link

https://vmjg.journals.ekb.eg/

MainTitle

HISTAMINE LEVEL IN IMPORTED SCOMBROID FISHES

Details

Type

Article

Created At

23 Dec 2024