Histamine levels in fishery products imported to Sri Lanka

Abstract

The histamine levels in imported dried fish, canned fish and Maldive fish were determined using thin layer chromatography followed by fluorometry. The results indicated that the mean histamine content of imported dried seer fish, queen fish, Indian thread fish, trevally, sail fish, spotted sardinella, skip jack tuna and anchovy were much higher than the accepted safe levels of 100 mg/ kg. Imported dried catfish and shark contained a mean histamine level of <200 mg/kg. The imported canned fish of Jack mackerel, sardine and kipper packed in natural juice, tomato sauce, vegetable oil and sunflower oil contained a safe level of histamine, i.e.<100 mg/kg. In imported canned tuna packed in sunflower
oil, fish oil, brine and hot and spice sauce, the histamine content was within the accepted safe levels. When the cans were bloated, the histamine content was at health risk level even if they were within the recommended shelf life
period. The mean histamine content of imported Maldive fish was also found to be higher than the accepted safe levels.