MONITORING OF PRESENCE OF HISTAMIN IN FISH AND FISH PRODUCTS IMPORTED IN KOSOVO

Uka, Kujtim and Blazhekovikj - Dimovska, Dijana and Ismaili, Mentor (2022) MONITORING OF PRESENCE OF HISTAMIN IN FISH AND FISH PRODUCTS IMPORTED IN KOSOVO. 10th International Symposium on Recent Advances in Food Analysis. p. 327. ISSN ISBN 978-80-7592-138-3

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Abstract

Histamine is one of the most important and toxic biogenic amine in food. It is produced during bacterial decarboxylation of the histidine present in fish muscles. The key actions to prevent production of histamine are adequate refrigeration. It is also important to respect the time and low temperature during unloading, transportation, storage, and processing of fish. Determination of
histamine is important not only because of its toxicity for humans, but also as an indicator of the freshness of fish and fish products.
According to national legislation which is harmonized from EU legislation (Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs), Food Safety Competent authority based on annual official control plan, collect the samples of fish and fish products from import, in order to monitor presence of histamin.
Histamine concentration in samples collected from fish and fish products did not exceed the allowable limit, indicating that they are safe for consumers.

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries Scientific Fields (Frascati) > Agricultural Sciences > Veterinary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r Dijana Blazhekovikj - Dimovska
Date Deposited:	26 Dec 2022 17:38
Last Modified:	26 Dec 2022 17:38
URI:	https://eprints.uklo.edu.mk/id/eprint/7557

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