AN OVERSEAS SCIENTIFIC INVESTIGATION FOR FISH HISTAMINE CONTROL

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We investigated histamine content in some fresh fish and fish product which were collected in Fiji, Germany, Netherlands, Norway, Japan, Thailand, Cambodia, Philippine, China, Peru, America and Portugal. The detection range of histamine was 12 ppm〜3lppm in 16 samples among 30 samples collected in Fiji. The detection range of histamine was 68ppm〜184ppm in 2 samples among 12 samples collected in Germany. Histamine ranged at 39ppm〜1439ppm in 2 samples among 9 samples collected in Netherlands. Histamine was not detected at all in 5 samples collected in Norway. Histamine was not detected in all samples which came from Japan. Histamine was detected in 4 samples among llsamples collected in Thailand, histamine ranged at 80ppm〜1964ppm. Histamine was also detected in all the 3 dried freshwater fish samples which came from Cambodia, it ranged at 15ppm〜148ppm. Histamine was detected in 8 dried bonito (katsuobushi) samples among 13 samples which came from Philippine. Histamine was not detected in all the samples collected in China. Histamine was not detected in the soy sauce samples collected in Japan and China. Histamine was not detected in 8 fresh fish collected in Peru. Histamine was detected massively in all fishmeal samples collected in Peru. All 55 samples, fresh and dried fish, collected in America and Portugal, were not detected histamine. In conclusion, the histamine detection rate was 18.5% in the samples including fish meal and 16.2% in the samples excluding fish meal. The detection rate of histamine was very high in the samples which came from several countries.We gave the lecture on "Histamine as a chemical hazardous compound of fish, Simple and quick analytical method for histamine by histamine checker" and also gave a demonstration on "histamine checker" at various cities. We have a confidence that we provide some idea to prevent the histamine food poisoning in many countries.