Comparative analysis of histamine levels in commonly consumed frozen fish types in southwest Nigeria

摘要

Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.