• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.125-135
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• 2020

This study analyzed the content of eight biogenic amines (BAs), including histamine, in 198 fishery products (121 school-meal products and 77 distributed products) in Korea in 2019. Changes in BA content according to time, temperature, and salt treatment in Japanese Spanish mackerel, chub mackerel, and salmon were also observed. The average histamine content of 198 fishery products was 0.4±2.3 mg/kg, and all were within histamine criteria (200 mg/kg or less). As a result, the margin of exposure (MOE) was calculated to evaluate the risk of fishery products, and school-meal fishery products were evaluated as safe with a MOE of 1 or more. At 30℃, the histamine content of the fish increased rapidly to 144 mg/kg (Japanese Spanish mackerel, 36 h), and 308 mg/kg (chub mackerel, 24 h). When the Japanese Spanish mackerel, chub mackerel, and salmon were stored at 4℃, histamine was not detected for 3 days, and it was not detected for 14 days at -20℃. The BA content (histamines, etc.) of salt-treated Japanese Spanish mackerel and chub mackerel was lower than that of fish not treated with salt.