Histamine content in various types of canned foods (fruits and syrups) stored under different temperature conditions over time - an in vitro study

Ganapathy Balavinayagamani, Ali Qusay Khalid, Xin Ru Mong, Paulraj Ponnaiah

Abstract


Histamine (Biogenic amines) is one of the most important nitrogen containing compounds present in many vegetables, fruits and poultry food products and has biological importance in creating allergic reaction most of the times. Some toxicological descriptions of food poisoning are often associated with histamine -the most prominent biogenic amines in the category. The secondary amines involved in nitrosation and form nitrosamines which are toxic initiates illnesses to our organs. Their concentration in high level is detected in processed foods especially. In considering the food safety they have been related to food spoilage and fermentation processes. The aim of our study is to correlate the histamine in canned foods safety and analyse the presence of biogenic amines especially histamine in processed fruit syrups and pickles under different storing temperatures over time. The 5 different chosen varieties of canned fruits (mango pickle, fermented durian, canned pineapple syrup, canned rambutan syrup and canned lychee syrup) were brought into the laboratory unopened and on the day of purchase, they were opened and analysed for histamine for the first time. Further they have portioned into five, and each of the portion was stored in six different temperatures (0°C, 10°C, 20°C, 30°C , 40°C and 50°C) for 14 days and 28 days period and at the end of 14 days and 28 days they were analysed. The second part of the experiment was to fix the room temperature as the storage temperature for these canned foods (25±2°C) and analysed on 7, 14, 21 and 28 days period. It was revealed that fermented food item (canned fermented durian) significantly has higher level of histamine over other preserved food items regardless of storage temperature and period. In general, it was found that the storing time along with the increased temperature increase the level of histamine in food items. In this study, we found that the stable room temperature (25±2°C) under the dried conditions favours the most suitable for maintaining the histamine level in food. Temperature variation revealed that has an impact over the increased concentration of histamine in food items.



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