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Scombroid food poisoning is one of the most frequently reported seafood food illnesses. It is caused by histamine and it is well known that several types of fish such as tuna, King Mackerel, and Mahi are susceptible. This is due to the high levels of naturally occurring histidine and inadequate refrigeration conditions after postharvest storage. It is imperative to monitor histamine levels in seafood at various points in the supply chain and gauge the public health threat of scombroid food poisoning. The current study investigates the levels of histamine from seafood and seafood products obtained from local supermarkets in the Northern California Bay Area. Fresh, frozen, canned, fish sauce, dried fish, and pouched fish were collected through a risk-based sampling plan and analyzed. Histamine was extracted and analyzed by HPLC post-column derivatization with fluorescence detection. Rigorous Quality Assurance (QA) /Quality Control (QC) procedures were followed and the method evaluated for each batch of samples analyzed. Time and temperature storage studies for histamine generation were done for several types of seafood. Most samples collected from local supermarkets tested less than the 50ppm action limit of United States Food and Drug Administration (U.S.FDA). Some products of pouched salmon and tuna exhibited detectable levels of histamine

Sampling and Analysis of Histamine in Fish Products from Local Northern California Markets