Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography

International Journal of Food Microbiology
Guillaume DuflosAnne Brisabois

Abstract

In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After optimizing this reference method for the quantification of histamine in fish muscle, we organized an inter-laboratory study in 2013 across nine laboratories from seven European countries using defined criteria of method performance. The optimized, validated method was standardized (Standard EN ISO19343) as part of Mandate M381 from the European Commission to the European Committee for Standardization (CEN), signed in December 2010. The standard method was validated for three types of foodstuffs (fish with enzymatic maturation, fish without enzymatic maturation and fish sauce).

References

Feb 16, 2010·Toxicon : Official Journal of the International Society on Toxinology·James M Hungerford
Feb 22, 2011·Journal of Food Protection·L GuillierP Malle
Aug 22, 2017·Monatshefte für chemie·Katarzyna Nalazek-Rudnicka, Andrzej Wasik

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Citations

Feb 15, 2019·Journal of Clinical Pharmacy and Therapeutics·Keliana O'MaraChristopher T Campbell
Feb 9, 2019·Environmental Monitoring and Assessment·Kalpana C LakraTarun Kumar Banerjee
Sep 12, 2019·Frontiers in Microbiology·Marcello TrevisaniIbtisam E Tothill
Aug 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ayoub KounnounMohamed El Maadoudi
Aug 23, 2021·Toxicon : Official Journal of the International Society on Toxinology·James M Hungerford

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