Evaluation of Histamine in Canned Tuna Fish Post Market Samples in Iran Using ELISA
H. Hosseini
Food and Drug Control Labs. Research Center P.O. Box. 81361-5911, Tehran, Iran. ; National Nutrition and Food Technology Research Institute, Shahid beheshti Medical Science University, Tehran, Iran.
R. Dolatabadi
Department of Medicinal Chemistry, Faculty of Pharmacy, P.O. Box 14155-6451, Tehran, Iran Tel: (98)(21)66406174; E-mail: mpirali@fdo.ir
M. Shekarchi
Food and Drug Control Labs. Research Center P.O. Box. 81361-5911, Tehran, Iran.
A. Keshavarz
Department of Nutrition and Biochemistry, Faculty of Public Health Shahid beheshti Medical Science University and Institute of Public Health Researchers, P.O.Box 14155-6446, Tehran, Iran
S. Eskandari
Food and Drug Control Labs. Research Center P.O. Box. 81361-5911, Tehran, Iran.
M. Pirali-Hamedani
Department of Medicinal Chemistry, Faculty of Pharmacy, P.O. Box 14155-6451, Tehran, Iran
Corresponding Author(s) : M. Pirali-Hamedani
mpirali@fdo.ir
Asian Journal of Chemistry,
Vol. 21 No. 8 (2009): Vol 21 Issue 8
In the present study, histamine contents of 88 canned tuna fish products from several part of Iran during 2006-2007 were analyzed by using ELISA method. The results showed that 44 % of samples had higher histamine contents than FDA caution level (> 50 ppm). Furthermore the samples from the producers of southern provinces of Iran contained higher amount of histamine than the other in northern parts. The present study also revealed that the histamine amounts depend on production date and increase by closing to expiration date of samples. The results suggested that hygienic quality of canned tuna should be improved by implementing more strict time/temperature controls during commercial processing (cold chain supply).
Keywords
HistamineChromogenELISATuna fishScombroid
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Hosseini , H., Dolatabadi, R., Shekarchi, M., Keshavarz, A., Eskandari, S., & Pirali-Hamedani, M. (2010). Evaluation of Histamine in Canned Tuna Fish Post Market Samples in Iran Using ELISA. Asian Journal of Chemistry, 21(8), 6429–6434. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/12338
