Int.J.Curr.Microbiol.App.Sci (2019) 8(3): 2035-2046 2035 Review Article https://doi.org/10.20546/ijcmas.2019.803.242 Rapid Methods for Histamine Detection in Fishery Products T. Surya * , B. Sivaraman, V. Alamelu, A. Priyatharshini, U. Arisekar and S. Sundhar Department of Fish Quality Assurance and Management, Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi, Tamilnadu, India *Corresponding author ABSTRACT Introduction There has been a global increase in seafood consumption, especially in countries that are not traditional seafood consumers. However, seafood-related diseases have been frequently reported. During decomposition of seafood, especially during storage at elevated temperatures (48˚C), various amounts of selected biogenic amines are usually produced, depending on the fish species. The most common biogenic amines in seafood associated with spoilage are histamine, tyramine, putrescine and cadaverine. They are formed by bacteria naturally present in decomposed fish that decarboxylases the corresponding free amino acids. Histamine is a compound which is released by cells in response to injury and in allergic and inflammatory reactions, causing contraction of smooth muscle and dilation of capillaries. Histamine is secreted by basophils and mast cells as part of a local immune Seafood is the most significant perishable commodity. Decomposition of seafood, especially during storage at elevated temperatures (48˚C), various amounts of selected biogenic amines is usually produced, depending on the fish species. Most common biogenic amines in seafood associated with spoilage are histamine, tyramine, putrescine and cadaverine which are formed by bacteria that decarboxylases the corresponding free amino acids. Histamine is known as a biogenic amine which is low molecular weight and possesses biological activity. Histamine poisoning also referred to as ‗Scombroid fish poisoning‘. The levels of histamine have been suggested as rapid fish spoilage indicators. The reason for the monitoring of selected biogenic amines in seafood is twofold: as indices of decomposition and to prevent potential toxicity on human health. Different determination methods have been reported for the analysis of histamine, including Thin- layer chromatography. Gas chromatography, Colorimetric assay, Fluorometric assay, Enzymatic assay, Immunological assay, High-performance liquid chromatography. Simple and rapid method for monitoring histamine levels in fish and fishery products are Biosensors, Eliza, colorimetric methods. International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 03 (2019) Journal homepage: http://www.ijcmas.com Keywords Histamine, Fishery Products, Seafood Accepted: 15 February 2019 Available Online: 10 March 2019 Article Info