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Estimation of histamine in fish preserves by use of the colorimetric procedure by Hardy-Smith

, : Estimation of histamine in fish preserves by use of the colorimetric procedure by Hardy-Smith. Roczniki Panstwowego Zakadu Higieny 43(2): 193-199

The histamine content of 79 samples of canned fish was estimated using the method by Hardy-Smith. Of 45 samples of canned sardines imported from Yugoslavia 6, 2, 6, 9 and 22 samples contained histamine above 50, from 30.1 to 50, 20.1 to 30, 10.1 to 20, and up to 10.0 mg/100 g, respectively. Of 29 samples of canned sardines imported from the Soviet Union 11 and 18 samples had histamine from 10.1 to 20.0 and up to 10.0 mg/100 g, respectively.

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