A study on the histamine content of locally produced fish sauce (patis) from 1995 up to 1997 / Chrismasita A. Oblepias [and three others]
Subject(s): Abstract: Histamine levels in 122 fish sauce samples were determined using a modified AOAC fluorometric method. The same maximum limit of 100 ppm set for canned fish was used as a basis for the evaluation. All the samples analyzed, except for one regular patis from 1995 to 1997, were found to contain histamine with the following mean and range for each class of fish sauce: (1) 92 ppm (13-306 ppm) for special patis; (2) 94 ppm (5-426 ppm) for regular patis and (3) 50 ppm (6-128 ppm) for patis flavoring. Forty six (46), representing 37.7% of total number of fish sauce analyzed, were above the maximum limit. The increase in histamine content maybe due to poor manufacturing process such as (1) the raw materials used contained high levels of histamine or its precursor (histidine), (2) improper handling or preparation of the raw materials, (3) use of recycled bottles, (4) improper storage and (5) lack of quality control measures during the production.(Author)| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
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Journal Article
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DOH Central Library Electronic Resource Section | J000330 (Browse shelf(Opens below)) | Available | D0001J000330 |
Histamine levels in 122 fish sauce samples were determined using a modified AOAC fluorometric method. The same maximum limit of 100 ppm set for canned fish was used as a basis for the evaluation. All the samples analyzed, except for one regular patis from 1995 to 1997, were found to contain histamine with the following mean and range for each class of fish sauce: (1) 92 ppm (13-306 ppm) for special patis; (2) 94 ppm (5-426 ppm) for regular patis and (3) 50 ppm (6-128 ppm) for patis flavoring. Forty six (46), representing 37.7% of total number of fish sauce analyzed, were above the maximum limit. The increase in histamine content maybe due to poor manufacturing process such as (1) the raw materials used contained high levels of histamine or its precursor (histidine), (2) improper handling or preparation of the raw materials, (3) use of recycled bottles, (4) improper storage and (5) lack of quality control measures during the production.(Author)
BFAD Laboratory Information Bulletin, 1997 3 (1) pages 15-18
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