Histamine is a biogenic amine and an indicator of fishery product freshness and hygienic quality. The European Regulation EC 2073/2005 sets the standards for fish sample collection and establishes quantitative levels of histamine in fishery products to ensure consumer health and safety. This retrospective study presents data on histamine monitoring in fish and fishery products collected in northern Italy between 2018 and 2022. A total of 138 samples were analysed via enzyme-linked immunosorbent assay (ELISA) and then confirmed by high-performance liquid chromatography with diode-array detection (HPLC-DAD). Four samples found positive contained histamine levels above the legal limit. Monitoring via ELISA and HPLC-DAD can efficiently detect histamine in fish and fishery products and protect consumers' health.
Keywords: food safety; foodborne outbreak investigation/foodborne disease; histamine.