Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna () Marketed in Sardinia (Italy) by a Combination of Rapid Screening Methods and LC-MS/MS.

The consumption of fishery products has been steadily increasing in recent decades. Among the quantitatively more important species, the yellowfin tuna (Thunnus albacares), is one of the main at-risk species as regards the possibility to present important levels of histamine and to be associated with the so-called “Scombroid Fish Poisoning”. The main aim of the present study was to evaluate the colorimetric parameters, the occurrence, and the quantification of histamine contamination in yellowfin tuna samples marketed in Sardinia (Italy) by a combination of rapid screening and official control methods.

Qualitative determination of histamine in canned yellowfin tuna () marketed in Sardinia (Italy) by rapid screening methods.

Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of "scombroid poisoning". Since histamine is heat resistant, its presence has been used as an indicator of the good manufacturing practice and of the preservation state of canned tuna.