Histamine Quantification in Monterey Sardine Muscle and Canned Products from Northwestern Mexico

Histamine production and pH changes in Monterey sardine muscle were monitored for a 15-day storage period at 0°C. Postmortem muscle pH fluctuated from 5.75 to 6.1, while histamine did not exceed 0.00018 ppm (0.0018 mg/100 g of fish). Histamine data was compared with those obtained from three commercial brands of canned sardines to evaluate time/temperature abuse during postcatch handling and processing. Histamine in canned products fluctuated from a minimum value of 0.05 mg/100 g sample for brand B2 to a maximum of 7.03 mg/100 g sample for brand B1. Only one of the analyzed samples exceed the new FDA action level for histamine of 5 mg/100 g sample. The results suggested that hygienic quality of canned sardine could be improved by implementing more strict time/temperature controls during commercial processing.