HISTAMINE CONTENT IN COMMERCIAL FOOD PRODUCTS SOLD ON THE MARKET OF THE REPUBLIC OF SRPSKA/BOSNIA AND HERZEGOVINA

1. Vesna Gojković, Faculty of Technology, University of East Sarajevo , Republic of Srpska, Bosnia and Herzegovina
2. Danica Savanović, Tehnološki fakultet Univerziteta u Banjoj Luci, Republic of Srpska, Bosnia and Herzegovina
3. Dragan Vujadinović, Tehnološki fakultet u Istočnom Sarajevu, Republic of Srpska, Bosnia and Herzegovina
4. Milan Vukić, Tehnološki fakultet u Istočnom Sarajevu, Republic of Srpska, Bosnia and Herzegovina
5. Grujić Radoslav, Republic of Srpska, Bosnia and Herzegovina

Different types of food products can contain a certain amount of histamine. Due to lack of enzymes required for its degradation, in human body, histamine can cause reactions with symptoms similar to the symptoms of allergic reactions to certain ingredients in food. It can cause serious health problems for some people.
The aim of this study was to determine the safety of food products in the local market and the effect of possibly presented histamine to human health and to contribute to the efforts to determine the acceptable content of this ingredient in various food products. Histamine content was determined by enzyme-immunochemical method (ELISA).
Histamine content was determined within five groups of food products: canned fish, pates, cheeses, cheese spreads and yoghurt. In the first group of products (canned fish) the minimum content of histamine was 15.9 µg/kg, and the highest was 32.2 µg/kg. In the second group of products the lowest content was 12.6 µg/kg, and the highest content was 31.2 µg/kg. In the third group, the content of histamine ranged from 34.4 µg/kg to 39.0 µg/kg in cheese with the highest fat content. In the group of cheese spreads the lowest histamine content was 2.6 µg/kg, and the highest was 40.4 µg/kg, while the content of histamine in the group of yoghurts ranged from 2.4 µg/kg to 15.5 µg/kg.
In all of the groups, the content of histamine was less than 100 mg/kg, which is permitted amount of histamine in the flesh of fish.

Ključne reči: Keywords: histamine; ELISA; Republic of Srpska/Bosnia and Herzegovina

Tematska oblast: Prehrambene tehnologije

Datum: 29.06.2016.

XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske

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