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Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography

Duflos, Guillaume, Inglebert, Gaelle, Himber, Charlotte, Degremont, Sylvie, Lombard, Bertrand, Brisabois, Anne
International journal of food microbiology 2019 v.288 pp. 97-101
fish, fish sauce, high performance liquid chromatography, histamine, histidine, microbiological criteria, muscles, scombroid poisoning, Europe
In contaminated fish, bacterial decarboxylases produce histamine from histidine, thereby causing scombroid fish poisoning. European Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs requires using a fully validated, standardized reference HPLC method for detecting and quantifying histamine. After optimizing this reference method for the quantification of histamine in fish muscle, we organized an inter-laboratory study in 2013 across nine laboratories from seven European countries using defined criteria of method performance. The optimized, validated method was standardized (Standard EN ISO19343) as part of Mandate M381 from the European Commission to the European Committee for Standardization (CEN), signed in December 2010. The standard method was validated for three types of foodstuffs (fish with enzymatic maturation, fish without enzymatic maturation and fish sauce).