A Competitive Histamine Evaluation of Canned Tuna Fish Samples by Electrochemical and Immunochemical Methods for Post Market Surveillance

An enzyme-linked immunosorbent assay for histamine in canned tuna fish was compared with a fast Fourier transformation stripping cyclic voltammetry method. Histamine contents of 30 canned tuna fish products from several parts of Iran were analyzed by enzyme-linked immunosorbent assay and fast Fourier transformation stripping cyclic voltammetry methods. These analyses on commercial canned tuna fish products showed good agreement for histamine (r2 = 0.992) level in the concentration range of 2–280 mg/kg. The results showed that 36.6% of samples had higher histamine contents than the FDA caution level. The present study also revealed that the histamine levels vary depending on production date and increased by the closing expiration date of samples. Detection limits and mean recoveries for enzyme-linked immunosorbent assay were 2 mg/kg and 97% and for fast Fourier transformation stripping cyclic voltammetry were 3.5 × 10−7 mg/kg and 99.2%, respectively.