Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography.
Int J Food Microbiol
; 288: 97-101, 2019 Jan 02.
Article
in En
| MEDLINE
| ID: mdl-30170760
ABSTRACT
In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After optimizing this reference method for the quantification of histamine in fish muscle, we organized an inter-laboratory study in 2013 across nine laboratories from seven European countries using defined criteria of method performance. The optimized, validated method was standardized (Standard EN ISO19343) as part of Mandate M381 from the European Commission to the European Committee for Standardization (CEN), signed in December 2010. The standard method was validated for three types of foodstuffs (fish with enzymatic maturation, fish without enzymatic maturation and fish sauce).
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Histamine
/
Chromatography, High Pressure Liquid
/
Fish Products
/
Fishes
/
Food Microbiology
Type of study:
Diagnostic_studies
Limits:
Animals
Language:
En
Journal:
Int J Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2019
Document type:
Article