Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle naturally incurred with histamine at 6000 mg/kg) were stored at 4, 12, and 20 degrees C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 degrees C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 degrees C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 degrees C (from 12.0 to 1681.0 mg/kg). It was found that at 4 degrees C, if grafted tuna was submerged in oil, histamine formation progressed more slowly. In a naturally contaminated sample, it was observed that the histamine distribution was uniform, while the normal cooking process did not affect the histamine level. Furthermore, it was found that the use of histamine-contaminated equipment for food handling may result in histamine formation in food. These results confirm the importance of implementing good hygiene practices and respecting the cold chain.

Automated summary

This study evaluated histamine formation in tuna by reproducing several storage conditions. The results showed that histamine was mainly formed in contaminated tuna samples and its formation rate was slower at lower temperatures. It was also found that using histamine-contaminated equipment for food handling could result in histamine formation in food.