Assessment of Histamine Levels and Histamine-producing Bacteria in <i>Euthynnus affinis</i> Marketed in Tanga and Mtwara Coastal Areas, Tanzania

Amani Musa; Ernatus Martin Mkupasi; Hieromin Amon Lamtane

doi:doi:10.11648/j.wjfst.20230701.11

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Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane

Published in World Journal of Food Science and Technology (Volume 7, Issue 1)

Received: 19 April 2022 Accepted: 28 July 2022 Published: 9 January 2023

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Abstract

Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.

Published in	World Journal of Food Science and Technology (Volume 7, Issue 1)
DOI	10.11648/j.wjfst.20230701.11
Page(s)	1-8
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Colony-Forming Unit, histamine, Scrombotoxin, Tuna, High-Performance Thin-Layer Chromatography, Food Poisoning

References

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APA Style

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane. (2023). Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World Journal of Food Science and Technology, 7(1), 1-8. https://doi.org/10.11648/j.wjfst.20230701.11

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ACS Style

Amani Musa; Ernatus Martin Mkupasi; Hieromin Amon Lamtane. Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World J. Food Sci. Technol. 2023, 7(1), 1-8. doi: 10.11648/j.wjfst.20230701.11

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AMA Style

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane. Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World J Food Sci Technol. 2023;7(1):1-8. doi: 10.11648/j.wjfst.20230701.11

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@article{10.11648/j.wjfst.20230701.11,
  author = {Amani Musa and Ernatus Martin Mkupasi and Hieromin Amon Lamtane},
  title = {Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.wjfst.20230701.11},
  url = {https://doi.org/10.11648/j.wjfst.20230701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230701.11},
  abstract = {Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.},
 year = {2023}
}

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TY  - JOUR
T1  - Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania
AU  - Amani Musa
AU  - Ernatus Martin Mkupasi
AU  - Hieromin Amon Lamtane
Y1  - 2023/01/09
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230701.11
DO  - 10.11648/j.wjfst.20230701.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230701.11
AB  - Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.
VL  - 7
IS  - 1
ER  -

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Author Information

Amani Musa

Department of Veterinary Medicine and Public Health, Sokoine University of Agriculture, Morogoro, Tanzania
Ernatus Martin Mkupasi

Department of Veterinary Medicine and Public Health, Sokoine University of Agriculture, Morogoro, Tanzania
Hieromin Amon Lamtane

Department of Animal, Range and Aquatic Sciences, Sokoine University of Agriculture, Morogoro, Tanzania

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APA Style

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane. (2023). Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World Journal of Food Science and Technology, 7(1), 1-8. https://doi.org/10.11648/j.wjfst.20230701.11

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ACS Style

Amani Musa; Ernatus Martin Mkupasi; Hieromin Amon Lamtane. Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World J. Food Sci. Technol. 2023, 7(1), 1-8. doi: 10.11648/j.wjfst.20230701.11

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AMA Style

Amani Musa, Ernatus Martin Mkupasi, Hieromin Amon Lamtane. Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania. World J Food Sci Technol. 2023;7(1):1-8. doi: 10.11648/j.wjfst.20230701.11

Copy | Download

@article{10.11648/j.wjfst.20230701.11,
  author = {Amani Musa and Ernatus Martin Mkupasi and Hieromin Amon Lamtane},
  title = {Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania},
  journal = {World Journal of Food Science and Technology},
  volume = {7},
  number = {1},
  pages = {1-8},
  doi = {10.11648/j.wjfst.20230701.11},
  url = {https://doi.org/10.11648/j.wjfst.20230701.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20230701.11},
  abstract = {Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.},
 year = {2023}
}

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TY  - JOUR
T1  - Assessment of Histamine Levels and Histamine-producing Bacteria in Euthynnus affinis Marketed in Tanga and Mtwara Coastal Areas, Tanzania
AU  - Amani Musa
AU  - Ernatus Martin Mkupasi
AU  - Hieromin Amon Lamtane
Y1  - 2023/01/09
PY  - 2023
N1  - https://doi.org/10.11648/j.wjfst.20230701.11
DO  - 10.11648/j.wjfst.20230701.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 8
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20230701.11
AB  - Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the E. affinis (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005). Klebsiella spp, pseudomonas spp, and proteus spp were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.
VL  - 7
IS  - 1
ER  -

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