Estimation of the histamine levels of fishes from some selected markets in Accra

Abstract

Histamine poisoning results from the consumption of foods, typically certain types of red muscle fishes that contain high levels of histidine in their muscles. Spoiled fishes of the families, Scombridae and Scomberesocidae (e.g. tuna, mackerel, bonito), are commonly implicated in incidents of histamine poisoning. Histamine-containing foods can contribute to high histamine levels in the body. For histamine-sensitive people, this can be a problem. Recent research suggests that high levels of this essential neurotransmitter are associated with anxiety or panic attacks. Other research has shown that schizophrenia symptoms can arise from a histamine imbalance influencing brain functioning. Emotional and mental health symptoms due to abnormally high histamine could be helped simply by reducing or avoiding the high risk, high histamine, foods, and choosing low histamine foods instead. This research was therefore conducted to estimate and compare the histamine levels of fishes on some selected Ghanaian markets. 11 samples were analysed from different markets in Accra (Madina market, Tema Community one market, Makola market and Lapaz market). Three samples were analysed from Madina market and the levels were 1.96, 3.98 and 7.64ppm for tuna, smoked red fish and smoked salmon respectively. Three samples again were analysed from Tema community one market and the levels were 32.06, 73.36 and 57.53ppm for canned tuna flakes, canned tuna chunks and canned tuna solids respectively. Three more samples were analysed from the Lapaz market and the levels were 41.96, 48.52 and 9.65ppm for salmon, tuna and smoked herrings respectively. Two samples were also analysed from the Makola market and the histamine levels were 28.19 and 7.49ppm for frozen salmon and frozen red fish respectively