title: Histamine content in sardine and its products.
abstract: A total of 80 random samples of fresh sardines, salted sardines, locally canned sardines and imported canned sardines (20 from each) were collected from fish markets and shops in Alexandria governorate. The collected samples were analyzed for determination of histamine level by Thin Layer Chromatography. The results revealed that the highest histamine content was observed in locally canned sardines and decreased gradually in salted sardines, imported canned sardines and fresh sardines. The percentages of the examined sardine samples having a higher histamine content than the permissible limit were 5%, 10%, 10% and 5% for fresh, salted, locally canned and imported canned sardines, respectively. The health hazard as well as the suggestive measures for controlling the histamine content in sardine and its products are discussed.
authors.affiliation: Food Control Department, Faculty of Vet. Med., Alexandria University.
authors.forename: I A
authors.initials: IA
authors.lastname: Samaha
authors.forename: M M
authors.initials: MM
authors.lastname: Elgazzar
authors.forename: A I
authors.initials: AI
authors.lastname: El-Atabany
mesh_terms: D000818:Animals; D002855:Chromatography, Thin Layer; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D005519:Food Preservation; D006632:Histamine / Q000032:analysis*
chemical_list: D006632:Histamine