Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria

Olusina Tunde Ajayi; Folasade Olubunmi Ajasin; Yewande Pat Ajayi; Francis Oladoye Sonibare; Matthew Ojezele; Abraham Oludolapo Oliyide; Samson Olugbenga Ojo

doi:doi:10.11648/j.si.20140203.11

Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria

Olusina Tunde Ajayi, Folasade Olubunmi Ajasin, Yewande Pat Ajayi, Francis Oladoye Sonibare, Matthew Ojezele, Abraham Oludolapo Oliyide, Samson Olugbenga Ojo

Published in Science Innovation (Volume 2, Issue 3)

Received: 17 June 2014 Accepted: 30 June 2014 Published: 10 July 2014

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Abstract

Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.

Published in	Science Innovation (Volume 2, Issue 3)
DOI	10.11648/j.si.20140203.11
Page(s)	22-26
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Analysis, Frozen fish, Histamine, Nigeria

References

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APA Style

Olusina Tunde Ajayi, Folasade Olubunmi Ajasin, Yewande Pat Ajayi, Francis Oladoye Sonibare, Matthew Ojezele, et al. (2014). Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Science Innovation, 2(3), 22-26. https://doi.org/10.11648/j.si.20140203.11

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ACS Style

Olusina Tunde Ajayi; Folasade Olubunmi Ajasin; Yewande Pat Ajayi; Francis Oladoye Sonibare; Matthew Ojezele, et al. Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Sci. Innov. 2014, 2(3), 22-26. doi: 10.11648/j.si.20140203.11

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AMA Style

Olusina Tunde Ajayi, Folasade Olubunmi Ajasin, Yewande Pat Ajayi, Francis Oladoye Sonibare, Matthew Ojezele, et al. Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Sci Innov. 2014;2(3):22-26. doi: 10.11648/j.si.20140203.11

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@article{10.11648/j.si.20140203.11,
  author = {Olusina Tunde Ajayi and Folasade Olubunmi Ajasin and Yewande Pat Ajayi and Francis Oladoye Sonibare and Matthew Ojezele and Abraham Oludolapo Oliyide and Samson Olugbenga Ojo},
  title = {Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria},
  journal = {Science Innovation},
  volume = {2},
  number = {3},
  pages = {22-26},
  doi = {10.11648/j.si.20140203.11},
  url = {https://doi.org/10.11648/j.si.20140203.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.si.20140203.11},
  abstract = {Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.},
 year = {2014}
}

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TY  - JOUR
T1  - Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria
AU  - Olusina Tunde Ajayi
AU  - Folasade Olubunmi Ajasin
AU  - Yewande Pat Ajayi
AU  - Francis Oladoye Sonibare
AU  - Matthew Ojezele
AU  - Abraham Oludolapo Oliyide
AU  - Samson Olugbenga Ojo
Y1  - 2014/07/10
PY  - 2014
N1  - https://doi.org/10.11648/j.si.20140203.11
DO  - 10.11648/j.si.20140203.11
T2  - Science Innovation
JF  - Science Innovation
JO  - Science Innovation
SP  - 22
EP  - 26
PB  - Science Publishing Group
SN  - 2328-787X
UR  - https://doi.org/10.11648/j.si.20140203.11
AB  - Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.
VL  - 2
IS  - 3
ER  -

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Author Information

Olusina Tunde Ajayi

Dept of Fisheries Technology, Federal College of Animal Health and Production Technology, Ibadan Nigeria
Folasade Olubunmi Ajasin

Dept of Fisheries Technology, Federal College of Animal Health and Production Technology, Ibadan Nigeria
Yewande Pat Ajayi

Dept of Health Promotion and Education, College of Medicine, University of Ibadan, Nigeria
Francis Oladoye Sonibare

Dept of Fisheries Technology, Federal College of Animal Health and Production Technology, Ibadan Nigeria
Matthew Ojezele

Dept of Microbiology and Biochemistry, Lead City University, Ibadan Nigeria
Abraham Oludolapo Oliyide

Dept of Fisheries and Aquaculture Management, University of Ibadan, Nigeria
Samson Olugbenga Ojo

Dept of Wildlife and Ecotourism Management, University of Ibadan Nigeria

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APA Style

Olusina Tunde Ajayi, Folasade Olubunmi Ajasin, Yewande Pat Ajayi, Francis Oladoye Sonibare, Matthew Ojezele, et al. (2014). Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Science Innovation, 2(3), 22-26. https://doi.org/10.11648/j.si.20140203.11

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ACS Style

Olusina Tunde Ajayi; Folasade Olubunmi Ajasin; Yewande Pat Ajayi; Francis Oladoye Sonibare; Matthew Ojezele, et al. Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Sci. Innov. 2014, 2(3), 22-26. doi: 10.11648/j.si.20140203.11

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AMA Style

Olusina Tunde Ajayi, Folasade Olubunmi Ajasin, Yewande Pat Ajayi, Francis Oladoye Sonibare, Matthew Ojezele, et al. Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria. Sci Innov. 2014;2(3):22-26. doi: 10.11648/j.si.20140203.11

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@article{10.11648/j.si.20140203.11,
  author = {Olusina Tunde Ajayi and Folasade Olubunmi Ajasin and Yewande Pat Ajayi and Francis Oladoye Sonibare and Matthew Ojezele and Abraham Oludolapo Oliyide and Samson Olugbenga Ojo},
  title = {Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria},
  journal = {Science Innovation},
  volume = {2},
  number = {3},
  pages = {22-26},
  doi = {10.11648/j.si.20140203.11},
  url = {https://doi.org/10.11648/j.si.20140203.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.si.20140203.11},
  abstract = {Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.},
 year = {2014}
}

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TY  - JOUR
T1  - Comparative Analysis of Histamine Levels in Commonly Consumed Frozen Fish Types in Southwest Nigeria
AU  - Olusina Tunde Ajayi
AU  - Folasade Olubunmi Ajasin
AU  - Yewande Pat Ajayi
AU  - Francis Oladoye Sonibare
AU  - Matthew Ojezele
AU  - Abraham Oludolapo Oliyide
AU  - Samson Olugbenga Ojo
Y1  - 2014/07/10
PY  - 2014
N1  - https://doi.org/10.11648/j.si.20140203.11
DO  - 10.11648/j.si.20140203.11
T2  - Science Innovation
JF  - Science Innovation
JO  - Science Innovation
SP  - 22
EP  - 26
PB  - Science Publishing Group
SN  - 2328-787X
UR  - https://doi.org/10.11648/j.si.20140203.11
AB  - Considering the forms of mishandling observed among fishmongers, it is needful to investigate the histamine content in commonly available frozen fish in Ibadan markets as a predictor of health hazard to consumers. Seventy-two frozen fish samples comprising two (2) different species: Chub Mackerel (Scomber japonicus) and Sardine (Sardinella eba) purchased from six purposively selected fishmongers each in Bodija and Oja-oba markets were used for this study. Histamine contents and Total Coliform Counts (TCC) were determined. Histamine contents varied with time of the day. Histamine contents of Chub mackerel were higher than the values for Sardine. It may be safer to purchase fish between early hours and midday because the percentage of fish samples that met allowable histamine limit of ≤ 200 mg/kg decreased with time of the day. Also, the percentage of the total fish samples that met the allowable limit was low. This showed poor hygiene practice among the fishmongers as confirmed by the presence of coliform bacteria in all the samples. Since higher percentage of the fish samples in this study was unacceptable for human consumption, there should be routine checking of fish in order to remove implicated products from the market.
VL  - 2
IS  - 3
ER  -

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