New Method for Determining Histamine Rate in Halieutic Products

  • Alphonse Tine
  • Stéphy E. Douabalé
Part of the Reviews in Fluorescence 2008 book series (RFLU, volume 2008)


This work focuses on the development of a new method that is a much more reliable and reproducible determination of histamine in fish products.

Although low-dose histamine plays a beneficial role in the nervous system as a neurotransmitter molecule, it is one of the leading causes of food poisoning due to fish in most countries. For example, in the United States, it comes second only to tobacco. In fact, histamine is highly toxic; the absorption of a certain amount of histamine can cause allergic reactions causing stomach pain, nausea, vomiting, headache, and itching. Thus the effects of absorption of histamine can be very serious for humans and lead to death. Most poisonings listed are linked to the consumption of certain fish species such as Scombridae (tuna, bonito, mackerel). However, the fish species of other families of healthy fish may be contaminated by microorganisms because of mishandling: First products safely and become the seat of a high concentration of histamine.

It is therefore imperative to measure the level of histamine in all fish products prior to export or import.

The best current method for determining histamine is the Association of Official Analytical Chemists (AOAC). However, the Laboratory of Photochemistry and Analysis (LPA), Department of Chemistry, Faculty of Science and Technology have proposed a new method which is much more reliable and reproducible.

This work was published at the World Intellectual Protection Organization (WIPO) under No. WO 2006/018673 A1 since February 2006 with a deposit of European Patent No. B52105/EP.


Histamine Concentration Straight Line Calibration Histamine Dosage Histamine Intoxication Kinetic Graph 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. 1.
    W. Lorenz, E. Neugebauer; Fluorometric assays, curent techniques of histamine determination; 2 (1990) 9–30.Google Scholar
  2. 2.
    P.B. Henderson; Case of poisoning from the bonito (Scomber pelamis); Edinb. Med. J., 34 (1830) 317–318.Google Scholar
  3. 3.
    C. Den Brinker, C. Rayher, M. Kerr; Investigation of Biogenic Amines in Fermented Fish and Fish Products; Ed. 1, Public Health Division, Victorian Government Department of Human Services (2002).Google Scholar
  4. 4.
    S. Taylor, Histamine food poisoning: toxicity and clinical aspects; Crit. Rev. Toxicol., (1986) 91–128.Google Scholar
  5. 5.
    H.H. Huss; La qualité et son évolution dans le poisson frais; document technique sur les pêches – 348, Organisation des Nations Unies pour l’Alimentation et l’Agriculture (FAO); Rome, 1999.
  6. 6.
    S.H. Kim, K.G. Field, M.T. Morrissey, R.J. Price, C.I. Wie, A.N. Haejung; Source and identification of histamine-producing bacteria from fresh and temperature-abused albacore; J. Food Prot., 64, No 7 (2001) 1035–1044.PubMedGoogle Scholar
  7. 7.
    E.I. Lopez-Sabater, J.J. Rodriguez-Jerez, A.X. Roig-Sagues, M.A.T. Mora-Ventura; J. Food Prot., 57 (1994) 318.Google Scholar
  8. 8.
    K.V. Basavakumar, I. Karunasagar; Indian J. Microbiol., 32 (1992) 75.Google Scholar
  9. 9.
    P.K. Vijayan, P.K. Surendran, K.K. Balachandran; (Symp. on Tropical Marine Living Resources, Cochin, India, Jan. 12–16, 1988), J. Mar. Biol. Assoc. India, 31 (1989) 202.Google Scholar
  10. 10.
    S.L. Taylor, J.E. Stratton, J.A. Nordlee; J. Toxicol., 27 (1989) 225.Google Scholar
  11. 11.
    L. Lehane, J. Olley; Histamine fish poisoning revisited; Int. J. Food Microbiol., 58, No. 1–2 (2000) 1–37.CrossRefPubMedGoogle Scholar
  12. 12.
    C.M. Osborne, P.J. Bremer; Application of the Bigelow (z-value) model and histamine detection to determine the time and temperature required to eliminate morganella morganii from seafood; J. Food Prot., 63, No. 2 (2000) 277–280.PubMedGoogle Scholar
  13. 13.
    T. Hibit, M. Senda; Enzymatic assay of histamine by amperometric detection of H2O2 with a peroxidase-based sensor; Biosci. Biotechnol. Biochem., 64, No. 9 (2000) 1963–1966.CrossRefGoogle Scholar
  14. 14.
    P.A. Lerke, M.N. Poscuna, H.B. Chin; J. Food Sci., 48 (1983) 155.CrossRefGoogle Scholar
  15. 15.
    W. Lorenz, E. Neugebauer, B. Uvnäs, M.A. Beaven, M. Ennis, G. Granerus, J.P. Green, J.J. Keyzer, P.T. Mc Bride, P.F. Mannaioni, F.L. Pearce, J. Watkins; K. MUNICH Consensus Development Conference On Histamine Determination, Current techniques of histamine determination, 2 (1990) 81.Google Scholar
  16. 16.
    P.L. Rogers, W. Staruszkiewicz; J. AOAC Int., 80, No. 3 (1997) 591–602.PubMedGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Laboratoire de Photochimie et d’Analyse, Faculté des Sciences et TechniquesUniversité Cheik Anta DiopDakarSenegal
  2. 2.Faculté des Sciences et TechniquesUniversité Cheik Anta DiopDakarSénégal

Personalised recommendations