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

Abstract

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 °C, and daily samples were collected for 6 days. The development of histamine was observed only in grafted tuna samples. At 4 °C, histamine formation progressed from 12.8 mg/kg (day 1) up to 68.2 mg/kg (day 6). At 12 °C, higher concentrations developed (23.9 mg/kg on day 1 up to 2721.3 mg/kg on day 6) relative to 20 °C (from 12.0 to 1681.0 mg/kg). It was found that at 4 °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.

Keywords: LC-MS/MS; biogenic amines; food safety; food storage; foodborne intoxication; histamine; histidine decarboxylase; tuna.

Figure 1

Calibration curve in solvent generated from the analysis of pure histamine standard solutions at concentrations from 10 to 500 ng/mL.

Figure 2

Chromatograms obtained after LC-MS/MS analysis of a histamine standard solution at 25 ng/mL level representing the quantitation (m/z 112 > 95.2) (a) and confirmation (m/z 112 > 68.1) (b) MRM transitions, and total ion current (TIC) chromatogram (c).

Figure 3

Trend of histamine formation over six consecutive days in fresh tuna samples grafted with tuna muscle naturally incurred with histamine and stored under different temperature conditions (trial 1). The ordinate is scaled logarithmically.

Figure 4

Trend of histamine formation over fourteen consecutive days in fresh tuna samples grafted with tuna muscle naturally incurred with histamine, submerged in corn seed oil (anaerobic condition), and stored at 4 °C (trial 2). The ordinate is scaled logarithmically.

Figure 5

Number of foodborne outbreaks, human cases, and hospitalizations caused by histamine and scombrotoxin in reporting EU member states over the 2015–2020 period (data from EFSA foodborne outbreaks dashboard).