A survey of histamine content in seafood sold in markets of nine countries

Histamine content was investigated in some fresh scombroid fish including tuna (Thunnus spp), mackerel (Scomber Japonicus) etc, and non-scombroid fish including mahi–mahi (Coryphaena hippurus), sardine (Sardina pilchardus), herring (Clupea harengus) etc, and fish products (sauce, dried fish) which came from Fiji, Germany, the Netherlands, Norway, Thailand, Cambodia, the Philippines, Japan and China. Histamine was detected in 35 of the 159 fish samples tested for a detection rate of about 21%. Fish samples exceeding 50 ppm histamine occurred in about 9% of the samples with 5 samples exceeding 500 ppm of which 2 were above 1000 ppm. Fish sold in markets in some countries may cause a histamine risk to consumers while other countries may have the necessary controls in place.