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Article Abstract
The presence of Histamine is generally used as an indicator of the good manufacturing practice and of the preservation state of canned tuna. This product is widely used as an ingredient in the catering trade with frequent incorrect storage conditions and likely postprocessing contamination causing Histamine production. In this study, we have applied a rapid ELISA screening method for the quantitative determination of Histamine in canned tuna used as an ingredient in the catering trade. An experiment was carried out on tuna cans opened and held at refrigeration temperatures for up to one week as a simulation of ''worst-case'' storage conditions. Altogether, the results were markedly under the food safety criteria indicated by EC Regulation 2073/2005 (<100 mg/kg of histamine); however, the ELISA screening test revealed a statistically significant (p < 0.00001) increase of the Histamine levels in samples stored in ''worst-case'' conditions. The HistaSure™ ELISA Fast Track method offered great advantages and can be easily used as a possible control strategy in HACCP applications.
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| http://dx.doi.org/10.1016/j.jfp.2025.100602 | DOI Listing |
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