EFFECT OF TIME ON HISTAMINE FORMATION IN Sardine Pilchardus STORED IN COLD TEMPERATURE

Histamine levels in fresh sardines vary from one country to another. In this study we evaluated the histamine content in Albania fresh sardines (S. Pilchards) caught immediately in coastal area and after it have been kept in chilled temperature in market places. Fish samples were taken in two coast points and in some important markets. The samples were carried immediately to the laboratory. A portion of the dorsal muscle from each fish was soon analyzed; while two other portions were examined after storage at 4oC for 24h and 72h, respectively. Samples were analyzed for the presence and the quality of the histamine by a simple and rapid colorimetric method for the quantification of histamine in fish ELISA. Histamine level in fresh samples was found to be <20 mg/100g, and in the market places around 22mg/100g which was much above the defect action level (5mg/100g) given by FDA indicating potential risk for histamine poising. The results should represent the basis for the introducing permanent control of histamine presence in fresh fish samples. This control should ensure the prevention of human poising and it must be regulated. These findings suggests that during handling Good Hygienic Practices should be respected and followed to minimize histamine formation during time and permanent control should be applied to control histamine presence in fresh fish samples.