Determination of histamine in fresh and smoked fish commercially available in Poland

Abstract

The high performance liquid chromatography with diode array detection was used for the study. The histamine was detected in 14.6% and 17.8% of the samples of fresh and smoked fish respectively. The highest concentrations of the compound were found in smoked herring and smoked sprat (17.7 mg/kg and 24.1 mg/kg respectively). Histamine concentration in fresh and smoked fish did not exceed the allowable limit, indicating that they are safe for consumers.

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